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目的研究凤丹籽饼粕的化学成分。方法采用硅胶、凝胶柱色谱及制备高效液相色谱等多种色谱分离方法对凤丹籽饼粕醇提取物的正丁醇部位分离、纯化,根据波谱数据分析鉴定化合物结构。结果从牡丹籽饼粕的正丁醇部位分离得到3个化合物,分别鉴定为4,9-二羟基-8-10-去氢百里香酚-1-O-β-D-葡萄糖苷(4,9-dihydroxy-8,10-dehydrothymol-1-O-β-D-glucoside,1),6’-O-β-D-葡萄糖白芍苷(6’-O-β-D-glucopyranosylalbiflorin,2),paeonidanin(3)。结论化合物1为新化合物,化合物2和3为首次从凤丹种子及凤丹中分离得到的化合物。
Objective To study the chemical composition of Feng-Dan seed cake. Methods The n-butanol fraction of the ethanolic extract of Fengyan seed cake was separated and purified by a variety of chromatographic methods, including silica gel, gel column chromatography and preparative high performance liquid chromatography. The structure of the compound was identified by spectroscopic analysis. Results Three compounds were isolated from the n-butanol fraction of peony seed cake and identified as 4,9-dihydroxy-8-10-dehydropyrythromycin-1-O-β-D-glucoside -dihydroxy-8,10-dehydrothymol-1-O-β-D-glucoside, 1), 6’-O-β-D-glucopyranosylalbiflorin (2) paeonidanin (3). Conclusion Compound 1 is a new compound. Compounds 2 and 3 are the first compounds isolated from the leaves of Fenjitan and Fengyang.