桂枝的化学成分分析

Chemical Contituents from Ramulus of Cinnamomum cassia

摘要:

目的: 研究桂枝的化学成分.方法: 采用硅胶、凝胶等色谱方法进行分离和纯化,并通过理化性质和波谱分析鉴定化合物的结构.结果: 从桂枝乙醇提取物的乙酸乙酯和正丁醇萃取部分中分离得到16个化合物,分别鉴定为反式肉桂酸(1),香草醛(2),4-羟基-2-甲氧基反式肉桂醛(3),3,5-二甲氧基-4-羟基反式桂皮醛(4),(E)-3,3'-dimethoxy-4,4'-dihydroxystilbene(5),甘油-1-二十七烷酸酯(6),正二十三烷酸(7),豆甾-4-稀-3,6-二酮(8),正二十二烷酸-1-甘油酯(9),正十七烷酸(10),β-谷甾醇(11),香豆素(12),反式肉桂醇(13),3-羟基-4-甲氧基苯甲酸(14),香草酸(15),丁香醛(16) 结论: 其中化合物 3~9, 14,15 为首次从该植物中分离得到.

Abstract:

Objective:The aim of this paper was to study the chemical constituents of Ramulus of Cinnamomum cassia. Method: The compounds were isolated and purified by silica gel column, sephadex LH-20 column chromatography. Their structures were identified by physicochemical properties and spectral data. Result: Sixteen compounds have been isolated from the EtoAc and N-butanol fractions. They were identified as E-cinnamic acid (1), vanillin (2), 4-hydroxy-2-methoxycinnamaldehyde (3), sinapaldehyde (4), (E)-3, 3'-dimethoxy-4, 4'-dihydroxystilbene (5), (2S)-1-O-heptatriacontanoyl glycerol (6), tricosanoic acid (7), stigmast-4-ene-3, 6-dione (8), 2, 3-dihydroxypropyl henicosanoate (9), heptadecanoic acid(10), β-sitosterol acetate (11) coumarin (12), E-cinnamic alcohol (13), 3-hydroxy-4-methoxy-benzoic acid (14), vanillic acid (15), and syringaldehyde (16), respectively. Conclusion: Compounds 3-9, 14, 15 were obtained from this plant for the first time.