セリ科植物の生薬学的研究 第11報

ウドモドキ果実の成分 その1

抄録

The plant material used in the present series of experiments is different from the plant which is now known to be Angelica dahurica (FISCH.) BENTH., from whose fruits Noguchi and others had earlier extracted furo-coumarins like imperatorin, phellopterin, and byak-angelicin. This plant is an allied species of Angelica pubescens MAXIM. and some workers consider the former to be a synonym of the latter.
Three kinds of coumarin derivative were isolated from the fruit of this plant by the method shown in Fig. 3; (I), C₁₇H₁₆O₆, m.p. 86-87°, (II), C₁₆H₁₄O₅, m.p. 140-141°, and (III), C₉H₆O₃, m.p. 223-225°. (I) formed isobyak-angelicolic acid (V) by saponification and byak-angelicin (VII) on being boiled with 1% oxalic acid, so that the structure of (I) was considered to be the same as byak-angelicol. However, infrared spectrum and other physical properties of (I) do not agree with those of byak-angelicol and further examinations of the structure of (I) seemed necessary. From its melting point, composition, and chemical properties, (I) is assumed to be identical with ferulin. The melting point, composition, and derivatives of (II) were found to be identical with those of oxy-peucedanin, and (III) was found by mixed fusion to be umbelliferone. Besides these three substances, a small amount of a neutral substance melting at 223-225° but not identical with (III) was obtained.