Study On Chemical Constituents Of Cyclocodon Lancifolius(Roxburgh)Kurz

Cyclocodon lancifolius(Roxburgh)Kurz,a herb belonging to the Campanulaceae family,is widely distributed in southwestern and southern China,mostly in Yunnan,Guangxi,Sichuang,Hunan,and other places.The fruit is edible and the root is medicinal.The root has the effect of Invigorating Qi and tonifying deficiency,removing blood stasis and relieving pain.It is commonly used in the folk to treat fatigue,asthenia of Qi,injury by falling,intestinal colic and so on.At present,the research on Cyclocodon lancifolius(Roxburgh)Kurz at home and abroad mainly focused on its fruits.However,no literature is available on the detailed exact chemical constituents of fruits?To further explore the chemical composition and biological activity of Cyclocodon lancifolius(Roxburgh)Kurz.In this paper,the Cyclocodon lancifolius(Roxburgh)Kurz were studied,firstly systematically studied the chemical composition of fruits extract,and carried out antibacterial activity research based on the characteristics of the isolated compounds.And the analysis of some compounds in fruits and roots.The main results are as follows:(1)Isolation and identification of the chemical constituents from the fruits.Various column chromatography involving silica gel,Sephadex LH-20,HW-40 C and semipreparative HPLC were used to systematic study the chemical compounds from 70% ethanol extract of Cyclocodon lancifolius(Roxburgh)Kurz fruits,and their structures were identified by spectral analysis.27 compounds were isolated and 17 compounds were identified at present.A small number of compounds are being identified,such as compounds 5,11 and 20 to be supplemented with 2D-NMR data.It is speculated that compounds 5 and 11 are unsaturated fatty acids.Compound 20 contains two components,which may be alkyne glycosides and alkynes.The structures of 17 compounds were elucidated as coumarin(1),stigmasterol(2),?-spinasterol(3),9-(tetrahydropyran-2-yl)-non-trans-8-ene-4,6-diyn-3-ol(4),apigenin(6),chrysoeriol(7),zheberiesinol(8),dibutyl phthalate(9),methyl linolenate(10),luteolin(12),5-hydroxymethylfurfural(13),ethyl ?-D-glucopyranoside(14),cytidine(15),syringin(16),methyl O-?-D-fructofuranoside(17),5-hydroxyl-2-hydroxymethylpyridine(18)and lobetyolin(19).Respectively all of these compounds were isolated from Cyclocodon lancifolius(Roxburgh)Kurz fruits for the first time,and all compounds were also isolated from the genus Cyclocodon for the first time.(2)Chemical constituents of fruits and study its antibacterial activity.The antimicrobial activity of some compound were tested and evaluated by drug sensitive slips method and Oxford cup method.The results showed that the polysaccharides,flavonoids,lipids,luteolin,stigmasterol,?-spinasterol and chrysoeriol had different degrees of antimicrobial activity.?-spinasterol had the best activity and has carried out the determination of the minimum inhibitory concentration.The minimum inhibitory concentration of Bacillus subtilis was 5 ?g/?L.The minimum inhibitory concentrations of Candida albicans,Penicilliums and Aspergillus niger were 1.25,0.625 and 0.15625 ?g/?L respectively.(3)Analysis of some chemical components in fruits and rootsContent determination of fruits.HPLC method was established for the determination of luteolin content in the fruits.The method has good repeatability and simple operation.Among the 6 batches of fruits,the luteolin content of the fruits from Qujing,Yunnan province was relatively high(2.80 mg/g),while the luteolin content of the fruits from Jishou,Hunan province was low(1.33 mg/g).Content determination of roots.It is also the first time to establish a HPLC method for the determination of lobetyolin in the roots.Under this condition,the lobetyolin separation degree is good,and the content range of lobetyolin in the root of 8 batches is 2.41-8.63 mg/g.This method can provide reference for the establishment of the quality standard in roots.Analysis of volatile components in fruits.The results showed that 64 kinds of volatile components were successfully identified in fruits,the main volatile components of the fruits are acids,hydrocarbons,esters,alcohols.Among them,there are 31,38 and 34 kinds of volatile components were successfully identified in fruits by steam distillation,soxhlet extraction and ultrasound-assisted extraction,including 9 common compounds.Analysis of volatile components in roots.The main volatile components of the roots are acids,hydrocarbons,esters,alcohols.76 kinds of volatile components were successfully identified in roots,Among them,there are 24,45 and 39 kinds of volatile components were successfully identified in roots by steam distillation,soxhlet extraction and ultrasound-assisted extraction,which the mass fraction of linoleic acid was the highest among the 3 methods of extraction.