中文摘要：

AIM: To study the chemical constituents of the fruits of Illicium henryi. METHOD: Chromatographic separations on silica gel, Sephadex LH-20 gel and MCI gel were used to isolate the compounds. The structures were elucidated based on extensive spectroscopic data analyses. RESULTS: Seven compounds were obtained and their structures were identified as 10-benzoyl-cycloparvifloralone(1), cycloparvifloralone(2), 2α-hydroxycycloparviforalone(3), henrylactone B(4), merrillianone(5), henrylactone C(6) and 7, 14-ortholactone-3-hydroxyfloridanolide(7). CONCLUSION: Compound 1 is a new sesquiterpene lactone. The tested compounds showed weak anti-HBV activities on HBV surface antigen(HBsAg) secretion and HBV e antigen(HBeAg) secretion using Hep G2.2.15 cell line.

英文摘要：

AIM： To study the chemical constituents of the fruits oflllicium henryi. METHOD： Chromatographic separations on silica gel, Sephadex LH-20 gel and MCI gel were used to isolate the compounds. The structures were elucidated based on extensive spectroscopic data analyses. RESULTS： Seven compounds were obtained and their structures were identified as 10-benzoyl-cycloparvifloralone （1）, cyclopar- vifloralone （2）, 2a-hydroxycycloparvifomlone （3）, henl-ylactone B （4）, merrillianone （5）, henrylactone C （6） and 7, 14-ortholactone- 3 -hydroxyfloridanolide （7）. CONCLUSION： Compound 1 is a new sesquiterpene lactone. The tested compounds showed weak anti-HBV activities on HBV surface antigen （HBsAg） secretion and HBV e antigen （HBeAg） secretion using Hep G2.2.15 cell line.