[栝楼根的成分研究。I. 日本栝楼（Trichosanthes kirilowii Maxim. var. japonicum Kitam）根的成分]
[Studies on the constituents of trichosanthes root. I. Constituents of roots of Trichosanthes kirilowii Maxim. var. japonicum Kitam].
作者信息
Kitajima J, Tanaka Y
出版信息
Yakugaku Zasshi. 1989 Apr;109(4):250-5. doi: 10.1248/yakushi1947.109.4_250.
From the fresh roots of Trichosanthes kirilowii Maxim. var. japonicum Kitam., the following substances were identified: methyl palmitate, palmitic acid, suberic acid, alpha-spinasterol, stigmast-7-en-3 beta-ol, alpha-spinasterol 3-O-beta-D-glucopyranoside, stigmast-7-en-3 beta-ol 3-O-beta-D-glucopyranoside, bryonolic acid, cucurbitacin B, cucurbitacin D, vomifoliol, ethyl alpha-L-arabinofranoside and D-glucose. The bitter taste of Trichosanthes Root was considered to be due to cucurbitacin B and D.
从栝楼变种日本栝楼的新鲜根中，鉴定出以下物质：棕榈酸甲酯、棕榈酸、辛二酸、α-菠菜甾醇、豆甾-7-烯-3β-醇、α-菠菜甾醇3-O-β-D-吡喃葡萄糖苷、豆甾-7-烯-3β-醇3-O-β-D-吡喃葡萄糖苷、葫芦素酸、葫芦素B、葫芦素D、紫黄质、α-L-阿拉伯呋喃糖苷乙酯和D-葡萄糖。栝楼根的苦味被认为是由葫芦素B和D引起的。
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