目的 研究满江红Azolla imbricata全草的化学成分。方法 采用硅胶、ODS、Sephadex LH-20凝胶柱色谱和半制备HPLC等方法分离与纯化，运用NMR、MS等波谱技术鉴定化合物结构。结果 从满江红全草95%乙醇提取物中分离得到20个化合物，分别鉴定为绿原酸甲酯（1）、4-O-咖啡酰基奎宁酸（2）、3，4-O-双咖啡酰基奎宁酸甲酯（3）、3，4，5-O-三咖啡酰基奎宁酸甲酯（4）、（-）-N-[3'，4'-双羟基-（E）-肉桂酰基]-3-羟基-L-酪氨酸（5）、（-）-N-[3'，4'-双羟基-（E）-肉桂酰基]-L-酪氨酸（6）、（-）-N-[3'，4'-双羟基-（E）-肉桂酰基]-L-酪氨酸甲酯（7）、（-）-N-[4'-羟基-（E）-肉桂酰基]-L-酪氨酸（8）、brainicin（9）、槲皮素-3-O-β-D-葡萄糖苷（10）、柚皮素-7-O-β-D-葡萄糖苷（11）、山柰酚-3-O-（6″-O-咖啡酰基）-β-D-葡萄糖苷（12）、咖啡酸（13）、表白色杜鹃素（14）、myzodendrone（15）、反式阿魏酸-β-D-葡萄糖苷（16）、5，7-二羟基色原酮-2-羧酸（17）、松脂素-4-O-β-D-葡萄糖苷（18）、植醇（19）和反式-12-氧-（10Z，15Z）-植物二烯酸（20）。结论 化合物1~12、14~18和20为首次从满江红属植物中分离得到，化合物19为首次从满江红中分离得到。化合物1~7、10、12和13具显著抗氧化活性。

Objective To investigate the chemical constituents from whole herbs of Azolla imbricata. Methods The chemical constituents were separated and purified by various chromatographic techniques of silica gel, ODS, Sephadex LH-20 gel, and semi-preparative HPLC. Their structures were identified by NMR and MS spectroscopic methods. Results Twenty compounds were isolated from A. imbricata and identified as chlorogenic acid methyl ester (1), 4-O-caffeoylquinic acid (2), 3,4-O-dicaffeoylquinic acid methyl ester (3), 3,4,5-O-tricaffeoylquinic acid methyl ester (4), (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-3-hydroxy-L-tyrosine (5), (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-tyrosine (6), (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-tyrosine methyl ester (7), (-)-N-[4'-hydroxy-(E)-cinnamoyl)]-L-tyrosine (8), brainicin (9), quercetin-3-O-β-D-glucoside (10), naringenin-7-O-β-D-glucoside (11), kaempferol-3-O-(6″-O-caffeoyl)-β-D-glucoside (12), caffeic acid (13), epirhododendrin (14), myzodendrone (15), trans-ferulic acid-β-D-glucoside (16), 5,7-dihydroxychromone-2-carboxylic acid (17), pinoresinol-4-O-β-D-glucoside (18), phytol (19) and trans-12-oxo-(10Z,15Z)-phytodienoic acid (20). Conclusion Compounds 1-12, 14-18, and 20 are isolated from the genus Azolla for the first time and compound 19 is isolated from A. imbricata for the first time. Compounds 1-7, 10, 12, and 13 exhibit good antioxidant activity.

R284.1