槟榔果实的酚类化学成分与抗菌活性的初步研究

Phenolic Constituents from the Fruits of Areca catechu and Their Anti-bacterial Activities

摘要:

从槟榔(Areca catechu L.)果实乙醇提取物的乙酸乙酯萃取部分分离得到了5个酚类成分, 经波谱分析, 分别鉴定为：异鼠李素(1)、金圣草黄素(2)、木犀草素(3)、(±)-4′,5-二羟基-3′,5′,7-三甲氧基黄烷酮(4a, 4b)和巴西红厚壳素(5)。以上化合物均为首次从该属植物中分离得到。用滤纸片琼脂扩散法表明化合物5对MRSA和金黄色葡萄球菌有明显抑制作用。

Abstract:

Five phenolic compounds were isolated from ethanol extraction of fruits of Areca catechu. On the basis of spectroscopic evidence (NMR, MS, etc) and spectral data, they were identified as isorhamnetin (1), chrysoeriol (2), luteolin (3), (±)-4′,5-dihydroxy-3′,5′,7- trimethoxyflavonone (4), and jacareubin (5). All the compounds were isolated from Areca for the first time. Anti-bacterial activities showed that compound 5 had significant inhibitory effect on methicillin-resistant Staphylococcus aureus (MRSA) and Staphylococcus aureus.