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目的:研究醋蒸五味子的化学成分。方法:柱色谱法分离其成分,利用核磁共振等波谱数据确定其化学结构。结果:分离并鉴定了5个化合物,分别为:南五味子乙素(Ⅰ)、β-谷甾醇(Ⅱ)、五味子醇甲(Ⅲ)、狼毒甲素(Ⅳ)、(NH)2-羟基喹啉-4-羟酸(Ⅴ)。结论:化合物5为首次从该属植物中分离得到。
Objective: To study the chemical composition of vinegar stevia. Methods: The constituents were separated by column chromatography and their chemical structures were determined by NMR spectroscopy data. Results: Five compounds were isolated and identified as: Kadsura B (Ⅰ), β-sitosterol (Ⅱ), Schizandrin A (Ⅲ) Quinoline-4-carboxylic acid (V). Conclusion: Compound 5 was isolated from this genus for the first time.