马来叉柱花叶中的一个新甜味甙的结构

STRUCTURE OF A NEW SWEET GLYCOSIDE FROM STAUROGYNE MERGUNSIS LEAVES

摘要:

从爵床科马来叉桂花植物的叶中分离到一个新甜味甙I，通过波谱分析（UV，IR，GLC，1H-NMK．13C-NMK,2D-NMK和MS）及衍生物的研究，其结构鉴定为3-O-β-D-吡喃木糖基-(1→2)-β-D-吡喃葡萄糖醛酸基-3β,21β,22β,23，29-五羟基齐墩果-12-烯-21-O-α-(2，3,4-O-三乙酸基)-L-鼠李糖甙．命名为马来叉柱花素（strogin）（I）．

关键词:爵床科;马来叉柱花;马来叉柱花素;二维核磁共振

Abstract:

A new sweet constituent named strogin was isolated from water extract ofStaurogyne mergunsis leaves. On the basis of spectroscopic analysis (UV, IR, GLC, HANR,13C-NMR, 2D-NMR and MS) and investigations of the derivatives, the structure waselucidated as 3-OOocylopyranosyl-(1→2)-gOglucuronopyranosy1-3g, 21g, 22g, 23, 29pentahydroxyolean-12edne-21v`2, 3, 4O4riacetyl)4whanmoside.

Key words:canthaceae;Staurogyne mergunsis;Strogin;2D-NMR