五味子油饼的化学成分研究

摘要

采用常规硅胶柱层析、Sephadex LH-20凝胶柱层析等多种色谱分离手段,从五味子油饼中分离得到7个化合物,依据理化性质、光谱学分析和化学方法,确定了它们的结构分别是:五味子丙素(SchisandrinC,1)、五味子乙素(Schizandrin B,2)、五味子甲素(SchisandrinA,3)、五味子酯甲(SchisantherinA,4)、Angeloylgomisin H(5)、五味子醇乙(Schisandrol B,6)、五味子醇甲(schisandrol A,7).%The constituents of the feed residue of Schisandra chinensis (Turcz.)Baill were isolated by Column chromatogra-phy on silica gel and Sephadex LH-20 for the first time. Their structures were elucidated by spectral analysis and chemical evidence, and These compounds were identified as Schisandrin C (1), Schizandrin B (2), Schisandrin A (3), Schisantherin A (4), Angeloylgomisin H (5), chisandrol B (6), schisandrol A (7).