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目的研究酒饼簕[Atalantia buxifolia(Poir.)Oliv.]枝叶的化学成分。方法采用硅胶柱色谱、凝胶柱色谱进行分离。结果与结论根据理化性质和波谱数据鉴定化合物的结构,从中分离得到8个化合物,分别鉴定为glycofolinine(1)、glycosparvarine(2)、5-hydroxyarborinine(3)、1,5,6-trihydroxy-3-methoxy-10-methyl-9(10H)-acridone(4)、东风桔碱(5)、atalantoflavone(6)、对羟基苯乙醇(7)和胡萝卜苷(8)。其中化合物1～4为首次从该植物中分离得到。抗菌活性测试结果表明,化合物3对金黄色葡萄球菌具有抑制活性。
Objective To study the chemical constituents of the branches and leaves of Atalantia buxifolia (Poir.) Oliv. Methods silica gel column chromatography, gel column chromatography. RESULTS AND CONCLUSION Eight compounds were identified based on their physico-chemical properties and spectral data. Eight compounds were identified and identified as glycofolinine, glycosparvarine, 3-hydroxyquinoline, 1,5,6-trihydroxy-3 -methoxy-10-methyl-9 (10H) -acridone (4), columbamine (5), atalantoflavone (6), p-hydroxyphenylethanol (7) and daucosterol (8). Compounds 1 ~ 4 were isolated from this plant for the first time. Antibacterial activity test results show that compound 3 has inhibitory activity against Staphylococcus aureus.