中药材2012，Vol.35Issue(10)：1599-1601,3.
黑果枸杞果实化学成分研究
Chemical Constituents of the Fruits of Lycium ruthenicum
摘要
Abstract
Objective:To study the chemical constituents of the fruits of Lycium ruthenicum Murr..Methods :Isolation and purification were carried out on macroporous resin column,Sephadex LH-20 and HPLC.The structures of the compounds were identified by physicochemical properties and spectral analysis.Results:Nine compounds were isolated and identified as N-mono-cinnamoyl-putres-cine(l) ,petunidin-3-traras-p-coumaroylrutinoside-5-glucoside(2) ,4-(p-cumaroyl)-methyl-L-rhamnoside(3) ,p-coumarinic acid(4) ,ferulic acid(5),rutin(6) ,quercetin(7) ,protocatechuric acid(8) ,malvidin(9).Conclusion:Compound 1-9 are obtained from Ly-cium ruthenicum for the first time.关键词
黑果枸杞/枸杞属/化学成分Key words
Lycium ruthenicum Murr. /Lycium L. /Chemical constituents分类
医药卫生引用本文复制引用
欧阳发,吉腾飞,苏亚伦,李进,刘华..黑果枸杞果实化学成分研究[J].中药材,2012,35(10):1599-1601,3.基金项目
国家自然科学基金(30960047) （30960047）
