目的 對紫紅獐芽菜的化學成分進行研究。方法 利用溶劑萃取、柱色譜、薄層色譜、重結(jié)晶等方法對紫紅獐芽菜乙醇提取物進行化學成分分離，通過波譜和理化性質(zhì)等方法對化合物結(jié)構(gòu)進行鑒定。結(jié)果 從紫紅獐芽菜中分離得到11個化合物，分別為1-羥基-2,3,5-三甲氧基 酮（1）、1-羥基-3,7,8-三甲氧基 酮（2）、1,3,8-三羥基-5-甲氧基 酮（3）、1,5,8-三羥基-3-甲氧基 酮（4）、齊墩果酸（5）、獐牙菜苦苷（6）、龍膽苦苷（7）、芒果苷（8）、8-O-β-D-吡喃葡萄糖-1,3,5-三羥基 酮（9）、1-O-β-D-吡喃葡萄糖-7-羥基-3,8-二甲氧基 酮（10）、1-O-β-D-吡喃葡萄糖-8-羥基-3,7-二甲氧基 酮（11）。結(jié)論 化合物2、3、7、9～11為首次從該植物中分離得到。

Objective To study the chemical constituents of Swertia punicea. Methods The compounds were isolated and purified by solvent extraction, column chromatography, thin layer chromatography and recrystallization, and their chemical structures were identified by their spectral analyses and physiochemical properties. Results Eleven compounds were isolated and identified as 1-hydroxy-2,3,5-trimethoxyxanthone (1), 1-hydroxy-3,7,8-trimethoxyxanthone (2), 1,3,8-trihydroxy-5-methoxyxanthone (3), 1,5,8- trihydroxy-3-methoxyxanthone (4), oleanolic acid (5), swertiamarin (6), gentiopicrosid (7), mangiferin (8), 8-O-β-D-glucopyranosyl- 1,3,5-trimethoxyxanthone (9), 1-O-β-D-glucopyranosyl-7-hydroxy-3,8-dimethoxyxanthone (10), and 1-O-β-D-glucopyranosyl-8- hydroxy-3,7-dimethoxyxanthone (11). Conclusion Compound 2, 3, 7, 9, 10, 11 are isolated from this plant for the first time.