CAJ | 학술논문

目的:研究镰形棘豆的化学成分.方法:90%乙醇冷浸提取,所得浸膏经柱色谱分离,通过波谱学方法鉴定化合物的结构.结果:分离鉴定了14个化合物,分别鉴定为:(-)-7-甲氧基-二氢黄酮[(-)-7-methoxy-di-hydroflavone,1],(-)-5-羟基-7-甲氧基-二氢黄酮[(-)-5-hydroxy-7-methyoxy-dihydroflavone,2],(-)-pinocembrin(3),(-)-7-羟基-二氢黄酮[(-)-7-hydroxy-dihydroflavone,4],4′-甲氧基-2′-羟基-查耳酮(4′-methoxy-2′-hydroxy-chalcone,5),2′,4′-二羟基-二氢查耳酮(2′,4′-dihydroxy-dihydrochalcone,6),2′,4′-二羟基查耳酮(2′,4′-dihydroxy-chalcone,7),(-)-maackiain(8),tetrahydroflemichapparin-B(9),dalbergin(10),N-苯甲酰基-2-苯基乙胺(N-benzoyl-2-phenylethylamine,11),rhamnocitrin-3-O-β-neohesperidoside(12).结论:所有化合物均为首次从该植物中分得.
목적:연구렴형극두적화학성분.방법:90%을순랭침제취,소득침고경주색보분리,통과파보학방법감정화합물적결구.결과:분리감정료14개화합물,분별감정위:(-)-7-갑양기-이경황동[(-)-7-methoxy-di-hydroflavone,1],(-)-5-간기-7-갑양기-이경황동[(-)-5-hydroxy-7-methyoxy-dihydroflavone,2],(-)-pinocembrin(3),(-)-7-간기-이경황동[(-)-7-hydroxy-dihydroflavone,4],4′-갑양기-2′-간기-사이동(4′-methoxy-2′-hydroxy-chalcone,5),2′,4′-이간기-이경사이동(2′,4′-dihydroxy-dihydrochalcone,6),2′,4′-이간기사이동(2′,4′-dihydroxy-chalcone,7),(-)-maackiain(8),tetrahydroflemichapparin-B(9),dalbergin(10),N-분갑선기-2-분기을알(N-benzoyl-2-phenylethylamine,11),rhamnocitrin-3-O-β-neohesperidoside(12).결론:소유화합물균위수차종해식물중분득.