岭南山竹子果实的化学成分分离与确定

目的：通过高效液相色谱-飞行时间质谱法对岭南山竹子果实的化学组分进行分析。方法：利用硅胶柱色谱、凝胶柱色谱、高速逆流色谱、高效液相色谱等分离和纯化化合物，并以核磁共振确定化合物的结构。结果：基于高效液相色谱-飞行时间质谱法的分析，初步鉴定了11 个化合物，主要为双黄酮类和多戊异烯基取代的苯甲酮类。提取分离得到5 个化合物，分别鉴定为：oblongifolin C（1）、oblongifolin A（2）、volkensiflavone（3）、GB-1a（4）和β-谷甾醇（5）。结论：从该植物中分离得到化合物3和化合物4，确定岭南山竹子果实的化学成分，可为开发该热带水果提供数据参考。

Separation and Identification of Chemical Constituents from Garcina oblongifolia Fruits

High performance liquid chromatography coupled with time-of-flight mass spectrometry (HPLC-TOF-MS) was
applied to analyze the chemical composition of Garcina oblongifolia fruits. The crude extract of Garcina oblongifolia fruits
was separated and purified by sequential chromatographies using silica gel column, Sephadex LH-20 column, high speed
counter current chromatograhy (HSCCC). The structures of the purified compounds were confirmed by nuclear magnetic
resonance (NMR). As a result, 11 compounds, which were mainly categorized to benzophenones and biflavonoids, were
tentatively identified from the fruit extract. Further isolation yielded 5 compounds, which were identified as oblongifolin C (1),
oblongifolin A (2), volkensiflavone (3), GB-1a (4) and β-sitosterol (5), respectively, of which compounds 3 and 4 were isolated
from this plant for the first time. This study provides important evidence supporting the exploitation of this tropical fruit.