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目的:研究杨梅果实的化学成分。方法:采用正反相硅胶、凝胶、微孔树脂柱色谱、薄层色谱等手段分离,波谱法进行结构鉴定。结果:从杨梅果实中分离得到10个黄酮化合物:槲皮素(1)、槲皮苷(2)、异槲皮苷(3)、金丝桃苷(4)、槲皮素-3-O-β-D-葡萄醛酸(5)、篇蓄苷(6)、杨梅素(7)、杨梅素-3’-O-β-D-吡喃木糖(8)、杨梅素-7-O-β-D-半乳糖(9)、杨梅苷(10)。结论:化合物4～6,8和9为在此植物中首次分离得到。
Objective: To study the chemical composition of bayberry fruit. Methods: The structure was identified by silica gel, gel, microporous resin column chromatography and thin layer chromatography. Results: Ten flavonoids were isolated from the fruits of bayberry fruit: quercetin (1), quercitrin (2), isoquercetin (3), hyperin (4), quercetin- (6), myricetin (7), myricetin-3’-O-β-D-xylopyranose (8), myricetin- O-β-D-galactose (9), myricitrin (10). Conclusion: Compounds 4 ~ 6, 8 and 9 were isolated from this plant for the first time.