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综合运用硅胶柱色谱、凝胶柱色谱、制备HPLC色谱等多种分离色谱法分离纯化牛尾菜Smilax riparia中的化学成分,进一步以1H,13C-NMR和质谱等有机波谱学方法鉴定各单体化合物的结构。从牛尾菜中分离得到13个化合物,分别为5-甲氧基-[6]-姜酚(1),脱氢松香酸(2),北美芹素(3),2-甲基苯基-1-O-β-D-吡喃葡萄糖苷(4),3,5-二甲氧基-4-羟基苯甲酸(5),异香草醛(6),香草酸(7),对羟基桂皮酸(8),对羟基桂皮酸甲酯(9),对羟基苯甲醛(10),阿魏酸甲酯(11),苯甲酸(12),5-羟甲基糠醛(13)。其中化合物1～4,8～12为首次从该属植物中分离得到,所有化合物均为首次从该植物中分离得到。DPPH法评价各化合物的抗氧化活性结果表明,化合物1,5～11显示了明确的抗氧化活性。
The chemical constituents of Smilax riparia were isolated and purified by silica gel column chromatography, gel column chromatography and preparative HPLC. The chemical constituents of Smilax riparia were identified by 1H-NMR, 13C-NMR and MS. Structure. Thirteen compounds were isolated from the vetch, which were 5-methoxy- [6] -GMP (1), dehydroabietic acid (2) 1-O-β-D-glucopyranoside (4), 3,5-dimethoxy-4-hydroxybenzoic acid (5), isovanillin (6), vanillic acid Acid (8), Methyl p-hydroxycinnamate (9), p-Hydroxybenzaldehyde (10), Methyl ferulate (11), Benzoic acid (12), 5-Hydroxymethylfurfural (13). Among them, compounds 1 ~ 4 and 8 ~ 12 were isolated from this genus for the first time. All the compounds were isolated from this plant for the first time. DPPH method to evaluate the antioxidant activity of each compound The results show that the compounds 1,5 to 11 showed a clear antioxidant activity.