红树白骨壤果实中芳香脂类化学成分研究

【目的】研究红树白骨壤(Avicennia mavina)果实中芳香酯类化合物。【方法】采用柱色谱、凝胶层析和高效液相色谱分离技术,从白骨壤果实中分离芳香酯类单体化合物,运用理化和波谱分析方法鉴定其化学结构。【结果】从白骨壤果实中分离获得7个芳香酯类化合物,分别鉴定为甲基(4-氯-4N-羟氨基]苯基)醋酸酯(1)、4-(2-羟基乙氧基)苯甲酸甲酯(2)、邻苯二甲酸二异丙酯(3)、咖啡酸甲酯(4)、原儿茶酸甲酯(5)、邻苯二甲酸二(2-乙基)己酯(6)、邻苯二甲酸二丁酯(7)。【结论】化合物1~7均是首次从该种海洋植物中分离得到,其中化合物1和2为新天然产物。

Constituent Analysis of Aromatic Esters from the Mangrove Avicennia marina

Objective] The chemical constituents were investigated from the fruits of Mangrove Avicennia marina.Methods] The compounds were isolated and purified by column chromatography, gel chromatography and HPLC, and their structures were identified by spectral analyses.Results] Seven aromatic esters (1~7) were isolated from Mangrove Avicennia marina.Their structures were identified as Methyl (4-chloro-4N-hydroxyamino]phenyl)acetate (1), Methyl 4-(2-Hydroxyethoxy) benzoate (2), Diisopropyl phthalate (3), Methyl caffeate (4), Protocatechuic acid methyl ester (5), Di-(2-ethylhexyl) phthalate (6), Dibutyl phthalate (7)on the basis of extensive spectroscopic analysis.Conclusion] Compounds 1~7 were isolated from the marine plant for the first time, and compounds 1 and 2 were new natural compouds.