苦丁茶中多酚类物质的分离纯化与结构解析

利用带二极管矩阵检测器的高效液相色谱仪(HPLC-DAD)分析苦丁茶冬青苦丁茶与绿茶多酚类化合物的组成，结果表明它们的色谱峰图呈现明显的不一致，说明苦丁茶冬青苦丁茶的主要化学成分可能不同于绿茶。利用半制备型HPLC从苦丁茶冬青苦丁茶中分离纯化得到了5种单体化合物，通过质谱(MS)和核磁共振(NMR)分析，将5种单体化合物分别鉴定为羟基酪醇葡萄糖苷、绿原酸、4,5-O-二咖啡酰奎尼酸、3,5-O-二咖啡酰奎尼酸和3,4-O-二咖啡酰奎尼酸。因此，认为苦丁茶冬青苦丁茶的主要多酚类化合物为绿原酸及其衍生物。

Purification and Structural Identification of Polyphenols in Kudingcha

The polyphenolic substances in Kudingcha made from Ilex kudingcha C.J. Tseng and green tea made from Camellia sinensis L. were analyzed by high-performance liquid chromatography with diode-array detector (HPLC-DAD). The chromatographic patterns of the two types of tea were distinctively different. The results indicated that the polyphenolic substances in kudingcha might be quite different from those in green tea. In addition, 5 compounds were isolated from kudingcha extract by semi-preparative HPLC and identified as hydroxytyrosol glucoside, 5- caffeoylquinic acid (5-CQA), 3,4-dicaeoylquinic acid (3,4-di-CQA), 3,5-dicaeoylquinic acid (3,5-di-CQA) and 4,5-dicaeoylquinic acid (4,5-diCQA) by mass spectroscopy (MS) and nuclear magnetic resonance (NMR) spectroscopy, respectively. Therefore, the major phenolic compounds in kudingcha made from Ilex kudingcha C.J. Tseng were CQA and its derivatives.