【摘要】 目的研究苦参经山豆根内生菌发酵后,其化学成分的变化,分析山豆根内生真菌对苦参化学成分变化的影响。方法利用硅胶柱色谱、薄层层析硅胶板从发酵苦参中分离得到7个化合物并利用波谱技术鉴定其结构。结果从发酵的苦参中分离得到7个化合物,分别是1H-3-醛基-吲哚(1)、β-谷甾醇(2)、苦参碱(3)、槐定碱(4)、N-苯乙基乙酰胺(5)、氧化苦参碱(6)、胡萝卜苷(7)。结论 1H-3-醛基-吲哚(1)、N-苯乙基乙酰胺(5)首次从发酵苦参中得到,可能为发酵后产生的化合物。更多还原

【Abstract】 Objective To research the changes of chemical composition of sophora flavescens after fermentation by endophyte from radix sophorae tonkinensis, and to analyze the impacts of endophytic fungi from sophora tonkinensis on the changes of chemical composition of sophora flavescens. Methods Seven compounds were isolated from fermented sophora flavescens by silica gel column chromatography and thin layer chromatography silica gel plate, and their structures were identified by spectrum technology. Results Seven compounds were isolated from fermented sophora flavescens, which were 1 H-3-aldehyde-indole(1), β-sitosterol(2), matrine(3), sophoridine(4), N-phenylethylacetamide(5), oxymatrine(6) and carotene(7). Conclusion 1 H-3-aldehyde-indole(1) and N-phenylethylacetamide(5) were obtained from the fermented sophora flavescens for the first time, which may be compounds produced after fermentation.更多还原