关键词: 忍冬果实, 化学成分, 结构鉴定, 抑菌活性

Abstract: [Objective] The objective of the study was to study the chemical constituents from the fruit of Lonicera japonica and to provide scientific theory basis for further development. [Method] Based on the antibacterial experiments, the chemical constituents from the fruit of L. japonica were isolated and purified by silica column chromatography and sephadex LH-20. The structures were identified on the basis of their physicochemical properties and spectra analysis. [Results] Seven compounds were obtained and identified as ursolic acid, oleanolic acid, protocatechuic acid, tricin, quercetin, caffeic acid and luteoloside. [Conclusion] The ethanol extraction and its different polarity fractions from the fruit of L. japonica displayed certain degree of antibacterial activities. The ethyl acetate fraction had the highest activity among them. Seven compounds have been isolated from the ethyl acetate fraction of ethanol extraction for the first time. They provided scientific a basis for the clarification of the material efficacy and for the further development and utilization of the fruit of L. japonica.

Key words: fruit of Lonicerajaponica Thunb., chemical constituent, structural identification, antibacterial activity