CAJ | 학술논문

研究马蹄香（ Saruma henryi Oliv.）全草的化学成分。采用硅胶柱层析、Sephadex LH-20柱层析，结合重结晶等方法分离纯品化合物，并通过化合物的理化性质和波谱数据鉴定其化学结构。分离并鉴定了6个化合物，分别为马兜铃内酰胺BII（1）、7-甲氧基-马兜铃内酰胺IV（2）、马兜铃内酰胺AII（3）、马兜铃酸I（4）、胡萝卜苷（5）、马兜铃酸IV（6）。化合物1和6为首次从该属植物中分离得到。
연구마제향（ Saruma henryi Oliv.）전초적화학성분。채용규효주층석、Sephadex LH-20주층석，결합중결정등방법분리순품화합물，병통과화합물적이화성질화파보수거감정기화학결구。분리병감정료6개화합물，분별위마두령내선알BII（1）、7-갑양기-마두령내선알IV（2）、마두령내선알AII（3）、마두령산I（4）、호라복감（5）、마두령산IV（6）。화합물1화6위수차종해속식물중분리득도。
The constituents of the whole herb of saruma henryi Oliv.were investigated.The compounds were isolated by silica gel column chromatography ,Sephadex LH-20 column chromatography and purified via recrystallization.Their structures were identified by physicochemical properties and spectra analysis.Six compounds were obtained and identified as aristololactam BII (1),7-methox-yl-aristololactam IV(2),aristololactam AII(3),aristolic acid I(4),daucosterol(5)aristolic acid IV(6).Compound 1 and 6 were obtained from the genus for the first time.