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采用硅胶、凝胶、HPLC等色谱技术对葱属植物大蒜(Allium sativum L.)叶中的化学成分进行了分离纯化,并通过MS和NMR等波谱技术确定化合物结构。结果表明,从大蒜叶中分离得到10个化合物,分别鉴定为S-(+)-去氢催吐萝芙叶醇(Ⅰ)、(+)-催吐萝芙叶醇(Ⅱ)、N-反式阿魏酰基-3-甲氧基酪胺(Ⅲ)、N-顺式阿魏酰基-3-甲氧基酪胺(Ⅳ)、N-反式-p-香豆酰基酪胺(Ⅴ)、N-顺式-p-香豆酰基酪胺(Ⅵ)、N-反式-p-香豆酰基去甲辛弗林(Ⅶ)、N-顺式-p-香豆酰基去甲辛弗林(Ⅷ)、对羟基苯甲酸(Ⅸ)、3,4-二羟基苯甲酸(Ⅹ)。化合物Ⅰ～Ⅵ和Ⅷ均为首次从该种中分离得到。
The chemical constituents in the leaves of Allium sativum L. were separated and purified by chromatography on silica gel, gel and HPLC. The structures of the compounds were determined by spectroscopic techniques such as MS and NMR. The results showed that 10 compounds were isolated from the leaves of garlic and identified as S - (+) - dehydroeritothymolofloxacin (Ⅰ), (+) - Feruloyl-3-methoxytyrosamine (III), N-cis-feruloyl-3 -methoxytyrosamine (IV), N- trans-p-coumaroyl tyramine N-cis-p-coumaroyl tyramine (Ⅵ), N-trans-p-coumaryl norvalin (Ⅶ), N-cis- (VIII), p-hydroxybenzoic acid (IX), 3,4-dihydroxybenzoic acid (X). Compounds Ⅰ ~ Ⅵ and Ⅷ were isolated from this species for the first time.