桄榔子黄酮类化学成分研究

霍金海<sup>1</sup>; 刘吉飞<sup>2</sup>; 王 昶<sup>1</sup>; 王伟明<sup>1*</sup>

引用本文:	霍金海, 刘吉飞, 王昶,王伟明.桄榔子黄酮类化学成分研究[J].广西植物,2021,41(11):1855-1861.[点击复制]
	HUO Jinhai, LIU Jifei, WANG Chang, WANG Weiming.Flavonoids from the Arenga pinnata[J].Guihaia,2021,41(11):1855-1861.[点击复制]

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桄榔子黄酮类化学成分研究
霍金海¹, 刘吉飞², 王昶¹,王伟明^1*
1. 黑龙江省中医药科学院中药研究所, 哈尔滨 150036;2. 神威药业集团有限公司, 石家庄 051430

摘要:

桄榔子为桄榔(Arenga pinnata)的果实,具有明显的镇痛活性。为研究桄榔子的化学成分,该文采用反复硅胶柱色谱、ODS柱色谱法并结合HPLC法进行分离纯化,并运用 NMR 波谱技术鉴定化合物的结构,为植物资源的合理开发和可持续利用提供科学依据。结果表明:从桄榔子70%乙醇提取物中分离得到 12 个黄酮类化合物,分别鉴定为新落新妇苷(1)、甘草素(2)、染料木黄酮(3)、2, 4, 4'-三羟基查耳酮(4)、甘草苷(5)、染料木素-7-O-β-D-吡喃葡萄糖苷(6)、异甘草苷(7)、新异甘草苷(8)、大豆苷(9)、7-O-primverosylformononetin(10)、异甘草素-葡萄糖-芹糖苷(11)、毛蕊异黄酮苷(12)。化合物1-12均为首次从桄榔属植物中分离得到。

关键词: 桄榔, 果实, 化学成分, 分离纯化, 黄酮类

DOI：10.11931/guihaia.gxzw202004036

分类号:Q946

文章编号:1000-3142(2021)11-1855-07

基金项目:中央本级增减支项目:名贵中药资源可持续利用能力建设项目(2060302)[Supported by Key Projects at the Central Government Level: The Ability Establishment of Sustainable Use for Valuable Chinese Medicine Resources(2060302)]。

Flavonoids from the Arenga pinnata

HUO Jinhai¹, LIU Jifei², WANG Chang¹, WANG Weiming^1*

1. Institute of Chinese Materia Medica, Heilongjiang Academy of Chinese Medicine Sciences, Harbin 150036, China;2. Shineway Pharmaceutical Group Co. Ltd, Shijiazhuang 051430,China 1. Institute of Chinese Materia Medica, Heilongjiang Academy of Chinese Medicine Sciences, Harbin 150036, China; 2. Shineway Pharmaceutical Group Co. Ltd, Shijiazhuang 051430,China

Abstract:

The Pinnata Fructus is the fruit of Arenga pinnata, which has obvious analgesic activity, but its chemical composition is rarely reported. In order to study the chemical compositions of the A. pinnata fruit, the compounds were separated and purified by repeated silica gel column chromatography and ODS column chromatography combined with HPLC, and the structures of the compounds were identified by using NMR spectroscopy. Twelve flavonoids were isolated from the 70% ethanol extraction of A. pinnata fruit, which were identified as neosmitilbin(1), glycyrrhizin(2), genistein(3), 2, 4, 4'-trihydroxychalcone(4), glycyrrhizin(5), genistein-7-O-β-D-glucopyranoside(6), isoglycyrrhizin(7), neo isoliquiritin(8), daidzin(9), 7-O-primverosylformononetin(10), icuraside(11), calycosin 7-O-β-glucoside(12). These twelve compounds were all isolated from A. pinnata fruit for the first time.

Key words: Arenga pinnata, fruit, chemical constituent, separation and purification, flavonoids