Objective: To study the chemical constituents of toasted Xanthium mongolicum. Methods: Organic solvent extraction process coupled with ultrasonic extraction, column chromatographic techniques, thin layer chromatography were employed for the isolation and purification of its constituents, and structurally identified by spectral analysis (1HNMR, 13CNMR) and chemical evidences. Results: Four compounds were identified from its chloroform extract as β-sitosterol ( I ), stigmasterol (II), Oleanolic acid (III) and 11-a, 13-dihydroxanthatin (IV). Conclusion: These compounds are reported from the toasted Xanthium mongolicum for the first time.%目的:研究炒制后东北苍耳子的化学成分.方法:利用超声波提取法及有机溶剂萃取对炒制东北苍耳子进行提取,开放柱色谱法、薄层色谱法对氯仿提取物进行分离和纯化,通过核磁共振波普学方法对分离到的化合物进行结构鉴定.结果:确定了4个化合物β-谷甾醇(Ⅰ)、豆甾醇(Ⅱ)、齐墩果酸(Ⅲ)和苍耳素(Ⅳ).结论:这四个化合物为首次从炒制东北苍耳子中分离得.
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