[Non-alkaloid Chemical Constituents from Macleaya cordata].

Objective: To study the non-alkaloid chemical constituents of Macleaya cordata.
Methods: Alcohol extraction and liquidliquid partitionmethods were used to extract the chemical constituents. Silica gel,reverse-phase octadecylsilyl( ODS), and Sephadex LH-20 column chromatographic methods were applied for isolation and purification. Spectroscopic methods including MS and NMR were used to determine their structures.
Results: Eleven non-alkaloid compounds were isolated from the fruits of Macleaya cordata, and their structures were identified as 3-( 3,4-dihydroxy) phenylpropanoic acid methyl ester( 1),ferulic acid( 2),1-octacosanol( 3),syringic acid( 4),p-hydroxy-benzoic acid( 5),p-coumaric acid( 6),quercetin-3-O-β-D-glucoside( 7),N-p-coumaroyl tyramine( 8),10-eicosenoic acid( 9) and β-sitosterol( 10) and daucosterol( 11).
Conclusion: Compounds 1,3 ~9 are isolated from Macleaya cordata for the first time.