| 艾纳香中绿原酸类化学成分研究 |
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| 引用本文： | 元超,王鸿发,胡璇,陈晓鹭,庞玉新. 艾纳香中绿原酸类化学成分研究[J]. 热带作物学报, 2019, 40(6): 1176-1180. DOI: 10.3969/j.issn.1000-2561.2019.06.020 |
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| 作者姓名： | 元超 王鸿发 胡璇 陈晓鹭 庞玉新 |
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| 作者单位： | 1. 中国热带农业科学院热带作物品种资源研究所,海南儋州 5717372. 海南省艾纳香工程技术研究中心,海南儋州 5717373. 黑龙江八一农垦大学农学院,黑龙江大庆 163319 |
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| 基金项目： | 中国热带农业科学院基本科研业务费专项资金(1630032018019);中国热带农业科学院基本科研业务费专项资金(1630032019045);海南省自然科学基金(219MS079) |
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| 摘 要： | 为全面了解海南传统黎药艾纳香抗菌药效物质基础,本研究采用硅胶柱色谱、凝胶色谱以及高效液相色谱技术对艾纳香提取物进行系统化学成分研究。结果显示:共分离鉴定6个绿原酸类成分:3,5-O-二咖啡酰奎尼酸乙酯(1),3,5-O-二咖啡酰奎尼酸甲酯(2),3,4-O-二咖啡酰奎尼酸甲酯(3),3,4-O-二咖啡酰奎尼酸(4),3,5-O-二咖啡酰奎尼酸(5),1,3,5-O-三咖啡酰奎尼酸(6)。化合物1~6均为首次从该植物中分离得到,其中化合物1为新天然产物。抗细菌活性评价显示化合物3对枯草芽孢杆菌及化合物6对金黄色葡萄球菌均具有较强抑制活性,MIC值均为64μg/mL,推测绿原酸类为艾纳香的重要抗菌活性组成。
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| 关 键 词： | 艾纳香 抗菌 绿原酸 |
| 收稿时间： | 2018-06-25 |
Chlorogenic Acid Constituents from Blumea balsamifera (L.) DC. |
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| YUAN Chao,WANG Hongfa,HU Xuan,CHEN Xiaolu,PANG Yuxin. Chlorogenic Acid Constituents from Blumea balsamifera (L.) DC.[J]. Chinese Journal of Tropical Crops, 2019, 40(6): 1176-1180. DOI: 10.3969/j.issn.1000-2561.2019.06.020 |
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| Authors: | YUAN Chao WANG Hongfa HU Xuan CHEN Xiaolu PANG Yuxin |
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| Affiliation: | 1. Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou, Hainan 5717372. Hainan Engineering Research Center for Blumea balsamifera, Danzhou, Hainan 5717373. College of Agronomy, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 |
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| Abstract: | To comprehensively investigate the antimicrobial components of Blumea balsamifera (L.) DC., a traditional Li Minority herb, various chromatographic methods including silica gel, sephadex LH-20 and ODS-A gel were used to study its chemical constituents. Six isolates including 3,5-O-dicaffeoylquinic acid ethyl ester (DAEE), 3,5-O-dicaffeoylquinic acid methyl ester (DAME), 3,4-O-dicaffeoylquinic acid methyl ester (OAME), 3,4-O-dicaffeoylquinic acid (DA1), 3,5-O-dicaffeoylquinic acid (DA2) and 1,3,5-tri-O-caffeoylquinic acid (DA3) were obtained on the basis of detailed spectroscopic analysis. All compounds were isolated from the plant for the first time, and DAEE is a new natural product. Antimicrobial assay exhibited that OAME and DA3 displayed potent inhibitory activity against Bacillus subtilis (DSM 1088) and Staphylococcus aureus subsp. aureus (DSM 799), respectively, with MIC value 64 μg/mL, suggesting chlorogenic acids maybe the main active ingredients of Blumea balsamifera (L.) DC. |
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| Keywords: | Blumea balsamifera (L.) DC. antibacterial chlorogenic acids |
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