【摘要】 对土耳其棓子的抑菌活性成分进行研究。采用硅胶柱色谱、Sephadex LH-20凝胶柱色谱、制备薄层色谱、HPLC,对土耳其棓子中的化学成分进行分离,通过理化性质和光谱数据鉴定其结构,采用抑菌试验对土耳其棓子不同提取部位和单体化合物进行抑菌活性筛选。分离得到7个化合物,分别鉴定为:没食子酸(Ⅰ)、间-二没食子酸(Ⅱ)、对-二没食子酸(Ⅲ)、没食子酸甲酯(Ⅳ)、没食子酸乙酯(Ⅴ)、1,2,3,6-四-O-没食子酰基-β-D-葡萄糖(Ⅵ)和1,2,3,4,6-五-O-没食子酰基-β-D-葡萄糖(Ⅶ)。土耳其棓子乙酸乙酯部位含主要抑菌活性成分,其中化合物Ⅲ和Ⅴ均为首次从该棓子中分离得到。更多还原

【Abstract】 Chemical constituents of Turkish galls and their antifungal activities were studied.The constituents were isolated and purified by silica gel,Sephadex LH-20 column chromatography and preparative thin-layer chromatography,and their structures were elucidated by various spectroscopic methods.The method of minimal inhibitory concentration(MIC) was used to evaluate the antifungal activity of the extracts and compounds from Turkish galls.Seven compounds were isolated and their structures were identified as gallic acid(Ⅰ),m-digallic acid(Ⅱ),p-digalloyl acid(Ⅲ),methyl gallate(Ⅳ),ethyl gallate(Ⅴ),1,2,3,6-tetra-O-galloyl-β-D-glucose(Ⅵ),and 1,2,3,4,6-penta-O-galloyl-β-D-glucose(Ⅶ).The EtOAc extractive exhibits the strongest bacteriostatic activity.Compounds Ⅲ and Ⅴ are isolated from this gall for the first time.更多还原