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。
Abstract
OBJECTIVE To study the chemical constituents from the seed cake of Paeonia ostii. METHODS Chemical constituents were isolated by Sephadex LH-20, preparative HPLC, and silica gel column chromatography. The structures were elucidated on the basis of spectral data analysis. RESULTS Three compounds, 4, 9-dihydroxy-8, 10-dehydrothymol-1-O-β-D-glucoside(1), 6′-O-β-D-glucopyranosylalbiflorin(2), and paeonidanin(3), were isolated from the seed cake of P. ostii. CONCLUSION Compound 1 is a new compound, and compounds 2 and 3 were isolated from the seed cake of P. ostii for the first time.
关键词
凤丹 /
籽饼粕 /
4 /
9-二羟基-8-10-去氢百里香酚-1-O-β-D-葡萄糖苷 /
6′-O-β-D-葡萄糖白芍苷 /
paeonidanin /
化学成分 /
单萜苷
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Key words
Paeonia ostii /
seed cake /
4, 9-dihydroxy-8, 10-dehydrothymol-1-O-β-D-glucoside /
6′-O-β-D-glucopyranosylalbiflorin /
paeonidanin /
chemical constituent /
monoterpene glycoside
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中图分类号:
R284
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参考文献
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脚注
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基金
河南科技大学自然科学领域创新能力培育基金资助项目(2012ZCX005)
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