论文部分内容阅读
目的:研究鸡肉参的化学成分。方法:采用硅胶、Sephadex LH-20柱色谱和制备薄层色谱进行分离,应用NMR和MS等谱学方法鉴定化合物结构。结果:从鸡肉参三氯甲烷部位分离得到7个化合物,分别鉴定为:1-O-methyl-guaiacylglyc-erol(1),1-O-feruloyl-3-O-26″-hydroxyhexacosoyl glycerol(2),角蒿酯碱(incarvine D,3),piceid(4),6′-8″E,11″E-octadecadienoyl-clionasterol-3-glucoside(5),β-谷甾醇(β-sitosterol,6),β-胡萝卜苷(β-daucosterol,7)。结论:化合物1,2为新化合物,化合物3~7为首次从该植物中分离得到,其中化合物4,5系首次从该属植物中分离得到。
Objective: To study the chemical composition of chicken ginseng. Methods: The compounds were isolated by silica gel, Sephadex LH-20 column chromatography and preparative thin layer chromatography. The structures of the compounds were identified by NMR and MS spectral methods. RESULTS: Seven compounds were isolated from the chloroform of chicken ginseng and identified as 1-O-methyl-guaiacylglyc-erol(1),1-O-feruloyl-3-O-26′-hydroxyhexacosoyl glycerol(2). , Artemisinin (incarvine D, 3), piceid (4), 6′-8′′E, 11′′E-octadecadienoyl-clionasterol-3-glucoside (5), β-sitosterol (6) ,β-daucosterol (7).CONCLUSION: Compounds 1 and 2 are new compounds, compounds 3 to 7 were isolated from this plant for the first time, and compounds 4 and 5 were isolated from this genus for the first time. .