狭叶獐牙菜化学成分研究II

摘要

目的：研究龙胆科（Gentianaceae）獐牙菜属狭叶獐牙菜（Swertia angustifolia Buch.）的化学成分。方法：采用硅胶柱层析和Sephadex LH-20柱层析分离纯化化合物，依据理化性质和现代波谱技术进行结构鉴定。结果：从乙酸乙酯部分分离鉴定了7个单体化合物，分别为香草酸（vanillic acid，1）、1，3，8-三羟基-5-甲氧基口山酮（1，3，8-trihydroxy-5-methoxy xanthone，2）、5，7，4′-三羟基二氢黄酮（5，7，4′-trihydroxy flavanone，3）、1-羟基-3，5，6-三甲氧基口山酮（1-Hydroxy-3，5，6-trimethoxy xan⁃thone，4）、3，4-二羟基苯甲酸甲酯（methy-3，4-dihydroxy-benzoate，5）、邻苯二甲酸二异丁酯（diisobutyl phthalate，6）、1，8-二羟基-3，5-二甲氧基口山酮（methyl-bellidifolin，7）。结论：化合物1~7均为首次从狭叶獐牙菜中分离得到。%Objective:To explore the chemical constituents of Swertia angustifolia Buch. Methods:Compounds were separated and purified by silica gel and Sephadex LH- 20 column chromatography and their structures were elucidated on the basis of physicochemical properties and spectral analysis. Results:Seven monomeric compounds were obtained from ethyl acetate extract of S. angustifolia, which were characterized to be vanillic acid(1), 1,3,8-trihydroxy-5-methoxy xanthone(2), 5, 7, 4′-trihydroxy flavanone (3), 1-Hydroxy-3, 5, 6-trimethoxy xanthone(4), methyl-3, 4-dihydroxy benzoate(5), diisobutyl-phthalate(6), methyl-bellidifolin (7). Conclusion:All seven compounds were obtained from S. angusifolia for the first time .