[关键词]
[摘要]
目的 研究宁夏枸杞Lycium barbarum 的果实枸杞子的化学成分。方法 采用硅胶柱色谱、制备液相色谱等方法分离纯化,通过谱学(UV、MS、1H-NMR、13C-NMR)数据分析进行结构鉴定。结果 分离鉴定了12个化合物,其中包括6个酚酸类成分:原儿茶酸(1)、二氢异阿魏酸(2)、咖啡酸(3)、顺式对羟基肉桂酸(4)、反式对羟基肉桂酸(5)、反式肉桂酸(6);3个香豆素类成分:莨菪亭(7)、异莨菪亭(8)、七叶内酯(9);2个吡咯衍生物:4-[formyl-5-(hydroxymethyl)-1H-pyrrol- 1-yl] butanoic acid(10)、4-[formyl-5-(methoxymethyl)-1H-pyrrol-1-yl] butanoic acid(11);以及对羟基苯乙酮(12)。结论 除化合物3、5、7外,其余9个化合物均为首次从该植物中分离得到,其中化合物2、4、8、9、12为首次从枸杞属植物中分离得到。
[Key word]
[Abstract]
Objective To study the chemical constituents from the fruits of Lycium barbarum. Methods The compounds were isolated and purified by column chromatography and RP-HPLC. Their structures were elucidated by means of physicochemical properties and spectroscopic analyses (UV, MS, 1H-NMR, and 13C-NMR). Results Twelve compounds were separated and identified, including six phenolic acids: protocatechuic acid (1), dihydroisoferulic acid (2), caffeic acid (3), Z-p-hydroxy-cinnamic acid (4), E-p-hydroxy-cinnamic acid (5), and trans-cinnamic acid (6); Three coumarins: scopoletin (7), isoscopoletin (8), esculetin (9); Two pyrrole derivatives: 4-[formyl-5-(hydroxymethyl)-1H-pyrrol-1-yl] butanoic acid (10) and 4-[formyl-5-(methoxymethyl)-1H-pyrrol-1- yl] butanoic acid (11); and 4′-hydroxyacetophenone (12). Conclusion Except compounds 3, 5, and 7, others are isolated from this plant for the first time. Compounds 2, 4, 8, 9, and 12 are firstly isolated from the plants in genus of Lycium L.
[中图分类号]
[基金项目]
浙江省自然科学基金项目(Y4100692);浙江省重点科技创新团队项目(2010R50044)