中国现代中药2018，Vol.20Issue(2)：159-162,178,5.DOI:10.13313/j.issn.1673-4890.20170901006
黑果枸杞酚性成分研究
Phenolic Compounds from Lycium ruthenicum
摘要
Abstract
Objective:To study phenolic compounds from the fruits of Lycium ruthenicum Murr.Methods:Compounds were isolated by using column chromatography and their structures were elucidated by spectroscopic methods.Results:Four-teen compounds isolated from L.ruthenicum were identified as ficusal(1),methyl 2-O-β-D-glucopyranosyl-2,4,6-trihydroxy-benzoate(2),esculetin(3),p-coumaric acid glucosyl ester(4),trans-ferulic acid(5),trans-caffeic acid(6),(E)-4-me-thoxycinnamic acid(7),4-hydroxycinnamate(8),dihydroferulic acid methyl ester(9),vanillic acid(10),protocatechuic acid(11),4-hydroxybenzoic acid(12),protocatechuic aldehyde(13),and(E)-but-2-enedioic acid monomethyl ester(14), respectively. Conclusion:Compounds 1-4,7,9,and 14 were isolated from the title species for the first time.In addition, the activities of compounds 1 and 2 towards SIRT1 and SIRT6 were tested.关键词
黑果枸杞/酚性成分/SIRT1/SIRT6Key words
Lycium ruthenicum/phenolic compounds/SIRT1/SIRT6引用本文复制引用
程礼芝,郭平霞,戴伟峰,晏永明,刘宝华,王淑美,程永现..黑果枸杞酚性成分研究[J].中国现代中药,2018,20(2):159-162,178,5.基金项目
国家杰出青年科学基金(81525026) （81525026）
