蛇含委陵菜的化学成分及抗炎活性研究

he purpose of this paper is to investigate the chemical constituents of Potentilla kleiniana and their anti-inflammatory activity. The 60% ethanol extract of P. kleiniana were isolated by D-101 macroporous adsorptive resins, silica gel, Toyopearl HW-40F and other methods, and their chemical structures were elucidated on the basis of NMR and HR-ESI-MS analysis. Meanwhile, the anti-inflammatory activity of the compounds was evaluated by mouse macrophage (RAW 264.7) inflammatory model induced by lipopolysaccharide (LPS) in vitro. The results were as follows: (1) Fifteen compounds were isolated and identified from P. kleiniana as 2- (heptadecanoyloxy)propane-1,3-diyl distearate (1), 9,12,13-trihydroxy-10,15-octadecadienoic acid (2), methyl-9,12,13-trihydroxyoctadeca-10,15-dienoate (3), 2,2'-oxybis(1,4-di-tert-butylbenzene) (4), emodin (5), chrysophanol (6), (6R,9R)-3-oxo-α-ionol-9-O-β-D-glucopyranoside (7), neoandrographolide (8), methyl-α-D-fructofuranosides (9), 1-O-β-D-fructofuranosyl-α-D-allopyranos (10), p-coumaric acid (11), cesternosides A (12), koaburaside (13), orientin (14), isoorientin (15). Compounds 1-15 were obtained from Potentilla genus for the first time. (2) The anti-inflammatory test results showed that compounds 1-3, 8, and 11-15 had moderate inhibitory activities on NO production, and the inhibition rate of 8 was 72.5% at the concentrations of 25 μmol·L-1. In conclusion, the study enriches the phytochemical information of P. kleiniana, and clarifies that fatty acid derivatives, phenolic components and diterpenoids are anti-inflammatory active components, which provide a theoretical basis for further exploitation of P. kleiniana.