中国中药杂志

1991, (09) 549-550+575

[打印本页] [关闭]
本期目录(Current Issue) | 过刊浏览(Past Issue) | 高级检索(Advanced Search)

兴隆獐牙菜化学成分研究
A Study on the Chemical Constituents of Swertia tetraptera Maxim. var. xinglongensis Ji Ma et R. N. Zhao

牛保琴,郭继明,陈瑾,马骥
Niu Baoqin, Guo Jiming and Chen Jin (Department of Chemistry, Lanzhou Medical College 730000) Ma Ji (Medical School of Lanzhou Military Area 730020)

摘要(Abstract):

从兴隆獐牙菜全草中分离出五个单体。经化学方法、光谱方法鉴定,其中四个分别为齐墩果酸(Ⅰ),1,3-二羟基-4,7-二甲氧基(口山)酮(Ⅱ)、1-羟基-2,3,5-三甲氧基(口山)酮(Ⅲ)和β-谷甾醇(Ⅳ)。其中Ⅱ在该属中首次分得。
Five natural products were isolated from S. tetraptera var. xinglongensis of which four were proved to be oleanolic acid, 1, 3-dihydroxy-4, 7-dimethoxyxanthone, 1-hydroxy-2, 3, 5-trimethoxyxanthone and β-sitosterol. 1, 3-dihydroxy-4, 7-dimethoxyxanthone has been obtained for the firts time from the genus Swertia.

关键词(KeyWords): 兴隆獐牙菜;齐墩果酸;1,3-二羟基-4,7-二甲氧基(口山)酮;1-羟基-2,3,5-三甲氧基(口山)酮
S. tetraptera var. xinglongensis; oleanolic acid; 1,3-dihydroxy-4, 7-dime-thoxyxanthone; 1-hydroxy-2, 3, 5-trimethoxyxanthone

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 牛保琴,郭继明,陈瑾,马骥
Niu Baoqin, Guo Jiming and Chen Jin (Department of Chemistry, Lanzhou Medical College 730000) Ma Ji (Medical School of Lanzhou Military Area 730020)

Email:

DOI:

扩展功能
本文信息
服务与反馈
本文关键词相关文章
本文作者相关文章
中国知网
分享