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*坛紫菜(Porphyra haitanensis)化学成分的研究*
冯强¹, 魏玉西¹, 齐君², 王长云², 吴同飞¹
1.青岛大学医学院生物系;2.中国海洋大学医药学院, 海洋药物教育部重点实验室

摘要:

利用硅胶色谱、Sephadex LH-20 凝胶色谱、HPLC 等技术,从坛紫菜(Porphyra haitanensis)乙醇提取物首次分离纯化得到了7 个化合物, 通过质谱(MS)及核磁共振波谱(¹H NMR、¹³C NMR)等现代波谱技术鉴定为: 1,8-二羟基-9,10-蒽醌(1)、邻苯二甲酸二正丁酯(2)、邻苯二甲酸二异丁酯(3)、β-谷甾醇(4)、鲨肝醇(5)、(E)-N-2(1, 3-二羟基-4-十八烯基)-十六酰胺(6)、胆甾醇(7)。其中, 化合物1 对金黄色葡萄球菌(Staphyloccocus aureus)的最低抑菌浓度(MIC)为80 μg/mL。

关键词: 坛紫菜(Porphyra haitanensis) 化学成分结构解析抑菌活性

DOI：

分类号:

基金项目:山东省自然科学基金(ZR2012DM014)

Studies on chemical constituents of Porphyra haitanensis

Abstract:

Compounds 1～7 were isolated from Porphyra haitanensis by normal phase silica gel, Sephadex LH-20 chromatography, and reverse phase HPLC techniques. Their structures were identified as 1,8-dihydroxy-anthraquinone(1), dibutyl-O-phthalate(2), dibutyl phthalate(3), sitosterol(4), batyl alcohol(5), (E)-N-2-(1,3-dihydroxy octadecan-4-en)-hexadecamide(6) and cholesterol (7) using MS and NMR. The MIC of compound 1 towards Staphyloccocus aureus is 80 μg.ml^-1. Compounds 1～7 were found in Porphyra for the first time.

Key words: Porphyra haitanensis chemical constituents structural identification bacteriostatic activity

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