蒺藜果中两种新甾体皂苷的分离和鉴定

目的　研究蒺藜(Tribulus terrestris J.)果实的化学成分。方法　用各种色谱技术进行分离和纯化,用ESI/MS ,IR ,¹HNMR ,¹³CNMR ,DEPT ,¹H-¹H COSY ,¹H-¹³C COSY和HMBC等光谱技术鉴定结构。结果　从蒺藜果实中分得2个新甾体皂苷,经光谱鉴定化合物I为新海柯皂苷元-3-O-β-D-吡喃葡糖基 (1→2 )-β-D-吡喃葡糖基 (1→4)-β-D-吡喃半乳糖苷,化合物II为新海柯皂苷元-3-O-β-D-吡喃葡糖基 (1→4)-β-D-吡喃半乳糖苷。结论　化合物I和II为新化合物,分别命名为蒺藜皂苷A和B。

STUDIES ON THE CHEMICAL CONSTITUENTS FROM TRIBULUS TERRESTRIS

AIM: To investigate the chemical constituents of the fruit of Tribulus terrestris J.. METHODS: Various chromatographic techniques were used to separate the chemical constituents. ESIMS, IR, 1HNMR, 13CNMR and HMBC were used to determine the structures of the isolated constituents. RESULTS: Two new compounds were isolated from the fruits of Tribulus terrestris J. and were identified as neohecogenin-3-O-beta-D-glucopyranosyl (1-->2)-beta-D-glucopyranosyl (1-->4)-beta-D-galactopyranoside (I); neohecogenin-3-O-beta-D-glucopyranosyl (1-->4)-beta-D-galactopyranoside (II). CONCLUSION: Compounds I and II are new steroidal saponins.