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目的 :研究紫珠果实化学成份。方法 :95 %乙醇提取及硅胶层析。结果 :从中得到两个已知五环三萜 ,通过光谱法鉴定为 β 香树素 (β amyrin) 1和熊果酸 (ursolicacid .) 2。 结论 :以上化合物均为首次从该植物中分得。
Purpose : To study the chemical composition of the purple bead fruit. Methods : 95% ethanol extraction and silica gel chromatography. RESULTS : Two known pentacyclic triterpenoids were obtained from them and identified by spectroscopy as β amyrin 1 and ursolic acid 2 . Conclusion: The above compounds were all isolated from the plant for the first time.