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目的:对炒决明子进行化学成分研究,为阐明决明子炒制前后的成分变化提供依据。方法:采用大孔树脂、硅胶等柱色谱分离,通过理化实验及波谱分析方法进行化合物的结构鉴定。结果:从炒决明子的乙醇提取物中分离得到3个化合物,分别鉴定为去甲基红镰霉素-6-O-β-D-(6′-O-乙酰基)吡喃葡萄糖苷[nor-rubrofusarin-6-O-β-D-(6′-O-acetyl)glucopyranoside,1],1-去甲基橙钝叶决明素-2-O-β-D-吡喃葡萄糖苷(1-desmethyl-aurantio-obtusin-2-O-β-D-glucopyranoside,2),钝叶决明素(ob-tusin,3)。结论:化合物1,2为首次从炒决明子中分离得到,其中化合物1为新化合物。
OBJECTIVE: To study the chemical constituents of Cassia cassiae Sieb.et Zucc. Methods: The macroporous resin and silica gel column chromatography were used to identify the structure of the compounds by physical and chemical experiments and spectral analysis. Results: Three compounds were isolated from the ethanol extract of Sophora flavescens and identified as normemythromycin-6-O-β-D- (6’-O-acetyl) glucopyranoside [nor -rubrofusarin-6-O-β-D- (6’-O-acetyl) glucopyranoside, 1] -desmethyl-aurantio-obtusin-2-O-β-D-glucopyranoside, 2) obtusin (ob-tusin, 3). CONCLUSION: Compounds 1 and 2 were isolated from fried cassia seeds for the first time, of which compound 1 is a new compound.