天然产物研究与开发 ›› 2014, Vol. 26 ›› Issue (8): 1207-1211.

• 研究简报 • 上一篇    下一篇

云南金钱槭(Dipteronia dyeriana)果实的化学成分

石亚娜1,刘大会1,金 航1,杨 雁1,赵大克2,王跃虎3,龙春林3,4*   

  1. 1 云南省农业科学院药用植物研究所,昆明 650223;2 云南大学农学院,昆明 650091;3 中国科学院昆明植物研究所  资源植物与生物技术重点实验室,昆明 650201;4 中央民族大学生命与环境科学学院,北京100081
  • 出版日期:2014-08-30 发布日期:2014-11-06

Chemical Constituents from the Fruits of Dipteronia dyeriana

SHI Ya-na1, LIU Da-hui1, JIN Hang1, YANG Yan1, ZHAO Da-ke2, WANG Yue-hu3, LONG Chun-lin3,4*   

  1. 1 Institute of Medicinal Plants,Yunnan Academy of Agricultural Sciences,Kunming 650223 ,China; 2 College of Agronomy, Yunnan University,Kunming 650091, China; 3 Key Laboratory of Economic Plants and Biotechnology,Kunming Institute of Botany, Chinese Academy of Sciences,Kunming 650201 ,China; 4 College of  Life and Environmental Sciences,Minzu University of China,Beijing 100081, China
  • Online:2014-08-30 Published:2014-11-06

摘要: 为研究云南金钱槭果实中的化学成分,我们通过各种波谱技术从云南金钱槭果实90%乙醇提取物中共分离得到12个化合物,通过理化性质与波谱分别鉴定为诃子裂酸11,12-二乙酯 (1)、诃子裂酸12,13-二乙酯(2)、诃子裂酸11-甲酯-12,13-二乙酯 (3)、诃子裂酸 (4)、二氢红花菜豆酸 (5)、红花菜豆酸 (6)、7-Carboxyl-8-carveol (7)、 3,4,8,9,10-Pentahydroxy-dibenzo [b,d] pyran-6-one (8)、3,4,5-三羟基苯甲酸乙酯 (9)、对羟基苯甲醛 (10)、3,4-二羟基苯甲酸甲酯 (11)、5-羟甲基糠醛 (12)。所有化合物均首次从该植物中发现。

关键词: 槭树科, 云南金钱槭, 果实, 化学成分

Abstract: In order to study the continents of fruits of Dipteronia dyeriana Henry,twelve compounds were isolated from the 90% EtOH extracts of Dipteronia dyeriana fruits by various chromatographic techniques.By spectroscopic and chemical methods,their structures were elucidated as 11,12-diethyl chebulate (1), 12,13-diethyl chebulate (2), 11-methy,12,13-diethyl chebulate (3), chebalic acid (4), dihydro-phaseic acid (5), phaseic acid (6 ), 7-Carboxyl-8-carveol (7), 3,4,8,9,10-Pentahydroxy-dibenzo [b,d] pyran-6-one (8), 3,4,5-trihydroxybenzoic acid (9), 4-Hydroxybenzaldehyde (10), 3,4-dihydroxybenzoate (11), 5-hydroxymethylfurfural (12). All compounds were discovered from Dipteronia dyeriana for the first time.

Key words: Aceraceae, Dipteronia dyeriana;fruits;constituents

中图分类号: 

R284.2