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目的:研究牛蒡根乙酸乙酯部位的化学成分。方法:采用柱色谱和制备液相等方法对牛蒡根乙酸乙酯部位化学成分进行分离纯化,运用波谱学方法鉴定化合物结构。结果:从牛蒡根乙酸乙酯部位共分离得到了7个化合物,分别鉴定为:邻苯二甲酸二丁酯(1)、咖啡酸甲酯(2)、8-甲氧羰甲基-对羟基肉桂酸(3)、3-O-咖啡酰奎宁酸甲酯(4)、咖啡酸(5)、3,4-O-双咖啡酰奎宁酸甲酯(6-a)和3,5-O-双咖啡酰奎宁酸甲酯(6-b)、乙二醇(7)。结论:确定其中8-甲氧羰甲基-对羟基肉桂酸(3)为首次从菊科植物中分离获得;3-O-咖啡酰奎宁酸甲酯(4)、3,4-O-双咖啡酰奎宁酸甲酯(6-a)和3,5-O-双咖啡酰奎宁酸甲酯(6-b)为首次从牛蒡属植物中分离得到。
Objective: To study the chemical constituents of burdock root ethyl acetate. Methods: The chemical constituents of the ethyl acetate fraction of Burdock root were separated and purified by column chromatography and preparative liquid chromatography. The structures of the compounds were identified by spectroscopic methods. Results: Seven compounds were isolated from the ethyl acetate fraction of burdock root and identified as dibutyl phthalate (1), caffeic acid methyl ester (2), 8-methoxycarbonylmethyl-p-hydroxy Methyl 3-O-caffeoylquinic acid (4), caffeic acid (5), Methyl 3,4-O-dicarecaylquinate (6-a) and 3,5 -O-bis-caffeoylquinic acid methyl ester (6-b), ethylene glycol (7). Conclusion: 8-methoxycarbonylmethyl-p-hydroxycinnamic acid (3) was isolated from Compositae for the first time. Methyl 3-O-caffeoylquinate (4), 3,4- Methoccobal (6-a) and 3,5-O-dicarecaylquinic acid methyl ester (6-b) were isolated from Arctium for the first time.