目的 研究凤丹Paeonia ostii籽饼粕的化学成分。方法 采用硅胶、凝胶柱色谱及制备高效液相色谱等多种方法进行分离纯化，根据波谱数据分析鉴定化合物结构。结果 从凤丹籽饼粕的70%乙醇提取物中分离得到5个化合物，分别鉴定为对羟基苯甲酸-β-D-葡萄糖基-(1→6)-β-D-葡萄糖苷（1）、虎杖苷（2）、木犀草素-7-O-β-D-葡萄糖苷（3）、齐墩果酸（4）、白桦脂酸（5）。结论 化合物1为新化合物，命名为凤丹苷A。化合物2～3为首次从芍药科植物中分离得到，化合物4～5为首次从该植物中分离得到。

Objective To study the chemical constituents from the seed cake of Paeonia ostii. Methods Chemical constituents were isolated by Sephadex LH-20, preparative HPLC, and silica gel column chromatographies. The structures were elucidated on the basis of spectral data analysis. Results Five compounds, 1-(p-hydroxybenzoate)-β-D-glucopyranosyl-(1→6)-β-D-glucopyranoside (1), polydatin (2), luteolin-7-O-β-D-glucoside (3), oleanolic acid (4), and betulinic acid (5) were isolated from the seed cake of P. ostii. Conclusion Compound 1 is a new one named as paeoniostin A, compounds 2 and 3 are isolated from the family of Paeoniaceae for the first time, and compounds 4 and 5 are isolated from the plant for the first time.

河南科技大学自然科学领域创新能力培育基金资助项目（2012ZCX005）；河南科技大学研究生创新基金资助（CXJJ-Z024）