Isolation and Identification of Chemical Constituents from the Fruits of Capparis spinosa
Objective:To study the chemical constituents from the fruits of Capparis spinosa.Methods:The fruits of Capparis spinosa were isolated by silica gel column chromatography,Sephadex LH-20 column chromatography,semi preparative high performance liquid chromatography and other methods,the structures were identified by physical and chemical properties and spectral data.Results:Fifteen compounds were isolated from ethyl acetate and dichloromethane extract of 80％ethanol extract of Capparis spinosa fruits and identified as 2-(furan-2-yl)-5-(2,3,4-trihydroxybutyl)-1,4-diazine(1),3,4-dihydroxyquinoline-4-O-β-D-glucopyranoside(2),dihydrophaseic acid(3),epidihydrophaseic acid(4),vomitol(5),3-hydroxy-4-methoxybenzoic acid(6),4-(4-hydroxyphenyl)-2-butanone(7),(S)-5-[(R)-1-hydroxyhexyl]-4,5-dihydrofuran-2(3H)-one(8),chaenomester C(9),2-methyl-1,3-benzoxazole-7-carboxylic acid(10),trans-cinnamic acid(11),4-hydroxybenzoic acid(12),indole-3-acetic acid(13),vanillic acid(14),rutin(15),respectively.Conclu-sion:Among them,compound 10 is a new natural product,compounds 1 to 9 are isolated from Capparis genus for the first time.
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