目的研究黄连木食用部位的化学成分。方法采用乙醇提取,硅胶以及RP-8和Sephadex LH-20柱色谱分离纯化,通过理化性质和光谱分析鉴定结构。结果从黄连木食用部位醋酸乙酯提取物中分离得到6个化合物,经理化性质和光谱分析鉴定为β-谷甾醇(Ⅰ)、对羟基苯乙酸(Ⅱ)、没食子酸乙酯(Ⅲ)、赤杨二醇(Ⅳ)、穗花杉双黄酮(Ⅴ)、对羟基苯甲酸(Ⅵ)、原儿茶素(Ⅶ)、没食子酸(Ⅷ)、槲皮素-3-O-β-D-木糖苷(Ⅸ)、芦丁(Ⅹ)、胡萝卜苷(Ⅺ)、槲皮素-3-O-β-D-葡萄糖苷(ⅩⅡ)、槲皮素(ⅩⅢ)、山柰酚-3,7-O-α-L-二鼠李糖苷(ⅩⅣ)、柚皮素(ⅩⅤ)和4-羟基肉桂酸(ⅩⅥ)。结论除化合物Ⅰ、Ⅲ、Ⅷ、ⅩⅡ和ⅩⅢ外,其他均为首次从该植物中分离得到。

Objective To study the chemical constituents in the edible part of Pistacia chinensisMethods The alcohol extract was isolated by silica gel, RP-18 and Sephadex LH-20, and the compound structures were identified by physicochemical methods and spectroscopic analyses. Results Sixteen compounds were isolated from EtOAc extract of the edible part of P. chinensis Their structures were identified as β-sitosterol (Ⅰ), 4-hydroxyphenylacetic acid (Ⅱ), ethyl gallate (Ⅲ), alnusidiol (Ⅳ), amentoflavone (Ⅴ), p-hydroxybenzoic acid (Ⅵ), protocatechuic acid (Ⅶ), gallic acid (Ⅷ), quercetin-3-O-β-D-xylopyranoside (Ⅸ), rutin (Ⅹ), daucostenol (Ⅺ), quercetin-3-O-β-D-glucopyranoside (ⅩⅡ), quercetin (ⅩⅢ), kaempferol-3, 7-O-α-L-dirhamnoside (ⅩⅣ), naringenin (ⅩⅤ), and 4-hydroxycinnamic acid (ⅩⅥ). Conclusion Compounds, except Ⅰ, Ⅲ, Ⅷ, ⅩⅡ, and ⅩⅢ, are isolated from this plant for the first time.

云南省自然科学基金资助项目(2005B0049M)