The Studies On The Chemical Constituents Of The Fruits Of Chaihu And Its Quality Standard

The fruits of Chaihu is the dried ripe fruits of the plants of Bupleurum chinenseDC. Systemic research of the fruits of Chaihu has not been studied previously. This doctoral dissertation deals with the identification and the phytochemical studies on the fruits of Chaihu.1. Studies on the methods of the identification of the fruits of Bupleurum chinense DC, B. scorzonerifolium Willd. , B. yinchowenseShan et Y.Li and Japan No. 31 Chaihu by the figure, microstructure, physical and chemical characteristics.2. The systemic study on the chemical constituents of the fruits of Chaihu. 28 compounds were got from the ethanol extraction of the fruits of Chaihu, its chemical structure were confirmed by the physical chemistry character ¹NMR, ¹³CNMR, H-HCOSY, HMBC, HQSC, DEPT, FAB-MS, IR. 3-(3-Cyclohexyl-propyl)-luteolin (Compound 1), in addition ,known 27 compounds were Quercetin (Compound 2), Kaempferol (Compound 3), 3, 5 , 7-Trihydroxy-3 ' , 4 ' -dimethoxy-flavone(Compound 4) ,Isorhamnetin (Compound 5),Isoliquiritigenin(Compound 6) ,Rutin(Compound 7), Stigmasterol-3-0-β -D-glucopyranosyl-(1—4)-glucopyranoside (Compound 8) , Ammonium acetate(Compound 9) , Sucrose(Compound 10) , Glucose (Compound 11) , kaerophyllin (Compound 12) , Ursolic acid(Compound 13) , Daucosterol(Compound 14), Caproic acid methylester(Compound 15) , heptacosanoic acid(Compound 16), Glycerol trilinolet(Compound 17) , Glycerol oleate(Compound 18), Stigmasterol(Compound 19) , Stigmasterol acetate(Compound 20), β-Sitosterol(Compound 21), α -Spinasterol (Compound 22) , 12-Olean-3, 28-diol (Compound 23) , 1- Nonadecanol (Compound 24) , Oleic acid(Compound 25) , Oleanolic acid (Compound 26) , n-Pentadecane (Compound 27) , pentadecane-6-ol (Compound 28). Compound 1 is a new compound, the other 27 compounds are got from the fruits of Chaihu at the first times.51 compounds from the volatile oils and 73 compounds from essential oil (SFE) were separate confirmed by GC-MS;27 compounds (included 5 fatty acids) from Chaihu oil were separate confirmed by GC-MS;17 amino acids were separate confirmed by HPLC.3. The yield of the volatile oil of the fruits of Bupleurum chinense DC. and B. scorzonerifoliumViilld. were 0. 3% and 0. 25% by vapour, the yield of essential oil from the fruits of Bupleurum chinense DC. by SFE was 6. 60%.The yield of the Chaihu oil of the fruits of Bupleurum chinense DC. and B. scorzoneri folium Wi lid. were 27. 6% and 23. 6%.The totale coarse protein of the fruits of Bupleurum chinense DC. and B. scorzoneri folium Wi lid. and B. yinchowense Shan et Y.Li parting were 22.07%, 18.22% and 17.29%; The totale aminophenol (17 amino acids analyzing) parting were 19.49%, 17.53% and 14.96%.The contents of totale flavones of the fruits of Bupleurum chinense DC. and B. scorzoneri folium Willd. and Japan No. 31 were 2. 3². 7%, 4.6%, 1.1% by UV & Vis spectrophotometry. The contents of rutin of the fruits of Bupleurum chinense DC., B. scorzoneri folium Willd., B. yinchowense Shan et Y. Li and Japan No. 31 were 0. 5363%, 1.4211%, 0.6266%, 0. 0887% by HPLC.The contents of kaerophyllin of the fruits of Bupleurum chinense VC. , B. scorzoneri foil urn Willd., B. yinchowense Shan et Y. Li and Japan No. 31 were 0.0625%, 0.0510%, 0.0101% and trace by HPLC.4.The chemical configuration of quercetin and rutin were changed by chemical reaction using epoxy propane, two new compounds of Hydroxypropyl quercetin and Hydroxypropyl rutin were got.5. According to the research result, the drafted standard plan of the fruits of Chaihu was gived.