醋五味子化学成分的研究
[Study on the chemical constituents of vinegar Schisandra chinensis].
作者信息
Chen Pei-Dong, Wu Yu, Yin Fang-Zhou
机构信息
Nanjing University of Traditional Chinese Medicine, Nanjing 210046, China.
出版信息
Zhong Yao Cai. 2011 Nov;34(11):1728-9.
OBJECTIVE
To study the chemical constituents of vinegar Schisandra chinensis.
METHODS
Column chromatography was used in the isolation procedure. The structures of isolated compounds were elucidated by spectral data.
RESULTS
Five compounds were isolated and their structures were identified as kadsuranin (I), beta-sitosterol (II), schizandrin (III), 5,5'-[oxybis (methylene)] bis-2-furancarboxaldehyde (IV) and (NH)-form-2-Hydroxyquinoline4-carboxylic acid (V).
CONCLUSION
Compound 5 is isolated from this genus for the first time.
目的
研究醋制五味子的化学成分。
方法
采用柱色谱法进行分离。通过光谱数据阐明分离得到化合物的结构。
结果
分离得到5个化合物，其结构分别鉴定为南五味子素（I）、β-谷甾醇（II）、五味子醇甲（III）、5,5'-[氧双（亚甲基）]双-2-呋喃甲醛（IV）和（NH）-甲酰-2-羟基喹啉-4-羧酸（V）。
结论
化合物5首次从该属植物中分离得到。
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