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当前位置: 首页 > 文章 > 余甘子果实提取物活性成分分离及结构鉴定 食品科学 2009,30 (9) 103-108
Position: Home > Articles > Isolation and Structural Identification of Antibacterial Components from Phyllanthus emblica L. FOOD SCIENCE 2009,30 (9) 103-108

余甘子果实提取物活性成分分离及结构鉴定

作  者：
唐春红;陈冬梅;陈岗;高伦江;董全
单  位：
西南大学食品科学学院;重庆工商大学环境与生物工程学院
关键词：
余甘子;活性成分;结构鉴定
摘  要：
以余甘子果实为原料提取其有效成分,经溶剂萃取及柱层析进行初步分离纯化后,得到A、B、C、D、E五个组分,其中组分C、D显现出较高的抑菌性;组分C、D经硅胶柱层析和SephadexLH-20柱层析进一步纯化后,得到五个单体化合物。对这五个单体化合物作抑菌活性实验,发现其中三个具有抑菌性,采用NMR、MS等分析方法对其结构进行鉴定,结果表明,这三个组分分别是:没食子酸(gallicacid)、槲皮素(quercetin)和齐墩果酸(oleanolic)。
译  名：
Isolation and Structural Identification of Antibacterial Components from Phyllanthus emblica L.
作  者：
TANG Chun-hong1,CHEN Dong-mei1,CHEN Gang1,2,GAO Lun-jiang1,2,DONG Quan2 (1. Natural and Health Food Research Institute, College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China ;2. College of Food Science Southwest University, Chongqing 400716, China)
关键词：
Phyllanthus emblica L;.antibacterial components;structural identification
摘  要：
Ethanol extracts from Phyllanthus emblica L. were further separated into five fractions (A, B, C, D and E) on silica column by gradient elution of chloroform-methanol mixture (setting the volume ratio between them as 50:1, 20:1, 10:1, 1:1 and 0:1). Among the obtained five fractions, C and D showed significant antibacterial activity. Then they were purified into five common monomer compounds (I, II, III, IV and V) through silica gel column chromatography and Sephadex LH-20 column chromatography. The inhibitory effects of the five monomer compounds against Staphylococcus aureus, Escherichia coli and Bacillus subtilis were measured. Three of them, compound II, III and V, showed some antibacterial activities. NMR and MS analysis results showed that the three monomer compounds were gallic acid, quercetin and oleanolic acid, respectively.

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