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目的研究鸡骨香的化学成分。方法通过硅胶柱色谱及高效液相色谱等方法对鸡骨香进行分离,根据理化性质和光谱数据鉴定化学结构。应用白细胞弹性蛋白酶抑制剂高通量的筛选模型评价化合物的抗炎活性。结果从鸡骨香中分离得到7个萜类化合物,分别鉴定为cyperenoic acid(1);石岩枫二萜内酯B(mallotucin B,2);chettaphan inⅡ(3);chettaphaninⅠ(4);山藿香定(teucvidin,5);6-[2-(furan-3-yl)-2-oxoethyl]-1,5,6-trimethyl-10-oxatricyclo[7.2.1.02,7]dodec-2(7)-en-11-one(6);pendu liflaworosin(7);其中有2个化合物对人白细胞弹性蛋白酶有较强的抑制活性;结论化合物3,5,6,7为首次从鸡骨香中分离得到,化合物3,7显示有抗炎活性。
Objective To study the chemical composition of chicken bone incense. Methods Silicone gel was separated by silica gel column chromatography and high performance liquid chromatography (HPLC). The chemical structure was identified according to the physicochemical properties and spectral data. Compounds were evaluated for anti-inflammatory activity using a high-throughput screening model of leukocyte elastase inhibitor. Results Seven terpenoids were isolated from Gorgon fruit, identified as cyperenoic acid (1), mallotucin B (2), chettaphan in Ⅱ (3), chettaphanin Ⅰ (4) Taken together, tebuvidin (5); 6- [2- (furan-3-yl) -2-oxoethyl] -1,5,6-trimethyl-10-oxatricyclo [7.2.1.02,7] dodec-2 ); -en-11-one (6); pendu liflaworosin (7); of which two compounds have a strong inhibitory activity on human leukocyte elastase; Conclusion Compounds 3,5,6,7 for the first time from the chicken bone incense Isolated, compound 3,7 showed anti-inflammatory activity.