芒果核仁乙酸乙酯部位化学成分

Ethyl Acetate-soluble Chemical Constituents from Mango Seed Kernel

摘要:

目的: 研究芒果核仁的化学成分。 方法: 采用硅胶柱色谱、凝胶柱色谱、薄层制备色谱、重结晶等方法进行分离纯化,通过理化性质和多种波谱数据鉴定化合物。 结果: 从芒果核的乙酸乙酯部位分离得到9个化合物,分别鉴定为香豆素(1)、β-谷甾醇(2)、香兰素(3)、表儿茶素(4)、没食子酸(5)、咖啡酸(6)、阿魏酸(7)、熊果苷(8)和鞣花酸(9)。 结论: 化合物1~4,6~9为首次从该植物中分离得到。

Abstract:

Objective: To investigate the chemical constituents from mango seed kernel. Method: The chemical constituents were isolated and purified by silica gel,Sephadex LH-20,preparative TLC and recrystallization.Their structures were identified on the basis of physicochemical property and multiple spectral data. Result: Nine known compounds were obtained from ethyl acetate position, whose structures were elucidated as coumarin(1),β-sitosterol(2),vanillin(3),epicatichin(4),gallic acid(5),caffeic acid(6),ferulic acid(7),arbutin(8),ellagic acid(9) respectively. Conclusion: 1-4,6-9 were obtained from mango seed kernel for the first time.