STUDIES ON THE ANTIBACTERIAL CONSTITUENTS IN THE FRUIT OF LAPPULA ECHINATA GILIB

Sixteen constituents (Ⅰ～ⅩⅥ) were isolated from the fruit of Lappula echinata Gilib.. Eight of them were identified as palmitic acid(Ⅰ), allantoin (Ⅲ), adenine(Ⅵ), adenosine(Ⅶ), L-leucine(Ⅹ), L-valine(Ⅺ), L-tyrosine(Ⅻ), and succinic acid(ⅩⅤ).(-)-Viridifloric acid (ⅩⅢ) was found from natural resource for the first time. All of them were first reported to occur in the Lappula genus. A new compound, 1-(p-coumaroyl)-α-L-rhamnopyranose(ⅩⅥ), was elucidated on the basis of spectral data and chemical evidence. Antibacterial experiment showed that compounds Ⅰ, Ⅵ, ⅩⅢ, ⅩⅤ and ⅩⅥ were all active. Structure determination of the other compounds is still underway.