目的研究凤丹籽饼粕的化学成分。方法采用硅胶柱色谱、ToyopearlHW-40、SephadexLH-20等多种柱色谱分离，制备高效液相色谱对有效部位进行分离、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层分离得到7个单萜苷类化合物，分别鉴定为芍药苷(paeoniflorin，Ⅰ)，氧化芍药苷(oxypaeoniflorin，Ⅱ)，白芍苷(abiflofin，Ⅲ)，4″-羟基白芍苷(4″-hydroxyl-albiflorinⅣ)，牡丹酮-1-O-β-D-吡喃葡萄糖苷(1-O-β-D-glucopyransoyl-paeonisuffron，Ⅴ)，β-gentiobiosyl-paeoniflorin(Ⅵ)，白芍苷R1(abiflofinR1，Ⅶ)。结论所有化合物均为首次从凤丹种子及凤丹中分离得到的化合物。
Abstract
OBJECTIVE To study the chemical constituents of the seed cakes of Paeonia ostii. METHODS Chemical constituents were isolated by Toyopearl HW-40,Sephadex LH-20,preparative HPLC,and silica gel column chromatographies. The structures were elucidated on the basis of spectral data analysis. RESULTS Seven monoterpene glucosides,paeoniflorin(Ⅰ),oxypaeoniflorin(Ⅱ),abiflofin(Ⅲ),4″- hydroxylalbiflorin(Ⅳ),1-O-β-D-glucopyransoylpaeonisuffron(Ⅴ),β-gentiobi-osylpaeoniflorin(Ⅵ),and abiflofin R1(Ⅶ)were isolated from the seed cake of Paeonia ostii. CONCLUSION All the compounds are isolated from the seed cakes of Paeonia ostii for the first time.
关键词
凤丹 /
籽饼粕 /
化学成分 /
单萜苷类化合物 /
芍药苷 /
白芍苷
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Key words
Paeonia ostii /
seed cake /
chemical constituent /
monoterpene glucosides /
paeoniflorin /
abiflofin
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中图分类号：
R284
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参考文献
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