鸦胆子果实的化学成分研究

Chemical Constituents of Fruits from Brucea javanica

摘要:

为了解鸦胆子(Brucea javanica)的化学成分,从鸦胆子果实中分离得到13 个已知化合物,经波谱学分析鉴定为：对羟基苯甲醛 (1),对羟基苯甲酸 (2),3,4-二羟基苯甲酸 (3),3,4-二羟基苯甲酸甲酯 (4),没食子酸 (5),丁香酸 (6),二氢阿魏酸 (7),毛地黄黄酮 (8),angophorol (9),2β,6β,9β-trihydroxyclovane (10),硬脂酸 (11), β-谷甾醇 (12)和β-胡萝卜苷 (13)。化合物2, 4, 6~10 均系从鸦胆子果实中首次分离得到。

Abstract:

The aim was to understand the chemical constituents of Brucea javanica, thirteen known compounds were isolated from the fruits of B. javanica by using solvent fractionation and column chromatography. On the basis of spectral data, they were identified as para-hydroxybenzaldehyde (1), para-hydroxybenzoic acid (2), 3,4-dihydroxybenzoic acid (3), methyl 3,4-dihydroxybenzoate (4), gallic acid (5), syringic acid (6), dihydroferulic acid (7), luteolin (8), angophorol (9), 2β,6β,9β-trihydroxyclovane (10), stearic acid (11), β-sitosterol (12), β-daucosterol (13). The compounds 2, 4, and 6-10 were obtained from the fruits of B. javanica for the first time.