云南糯玉米龙须的化学成分研究 Studies on Chemical Constituents from the Style of Zea mays

Abstract

本论文研究了云南产的糯玉米的化学成分。采用正相硅胶、凝胶及反相材料进行化合物的分离和纯化，采用IR、NMR、MS等现代波谱分析鉴定化合物的结构。结果：从云南产的糯玉米中分离得到个12化合物，它们分别为：7-羟基-4’-甲氧基异黄酮(1)、柯伊利素-6-C-β-波伊文糖-7-O-β-葡萄糖苷(2)、豆甾-4-烯-3β，6β-二醇(3)、7α-羟基谷甾醇(4)、胡萝卜苷棕榈酸酯(5)、7α-羟基谷甾醇-3-O-β-D-葡萄糖苷(6)、棕榈酸(7)、胡萝卜苷(8)、对羟基桂皮酸(9)、香草酸(10)、大豆脑苷I (11)和 β-谷甾醇(12)，以上化合物为首次从该植物中分离得到。 In order to discovery activity ingredients, the chemical component of style of Zea mays was studied. Chemical constituents of style of Zea mays were isolated by silica gel, sephadex LH-20, and Rp-18 column chromatography. And their structures were elucidated by spectral methods. Twelve compounds were isolated, and their structures were identified as 7-hydroxy-4’-methoxyisoflavone (1), chrysoeriol-6-C-α-boivinopyranosyl-7-O-β-glucopyranoside (2), stigmasta-4-en-3β, 6β-diol (3), 7α-hydroxysitosterol (4), daucosterol plamitate (5), 7α-hydroxysitosterol-3-O-β-D-glucopyranoside (6), palmitic acid (7), daucosterol (8), p-hydroxycinnamic acid (9), vanillic acid (10), soya-cere- broside I (11), β-sitosterol (12). Above all compounds were obtained from this plant for the first time.