从葫芦科雪胆属园果雪胆的块根中分离到两种具有抗菌作用的苦味质,雪胆甲素和雪胆乙素,经质谱、紫外和红外吸收光谱、核磁共振谱分析以及化学降解反应证实甲素为19-失碳-9β-甲基-10α-2β,3α,16α,20,25-五羟基-Δ~5-羊毛甾烯-11,20-双酮-25-乙酸酯(Ⅱ_a)即葫芦素F(Ⅰ_c)的23,24-双氢-25-乙酸酯,乙素(Ⅱ_b)为葫芦素F(Ⅰ_c)的23,24-双氢化合物。 Two kinds of bitter taste with antibacterial properties, chlorhexidine and chlorhexidine were isolated from the tuberous roots of Cucurbitaceae, belonging to the genus Hyacinthus, and their chemical constituents were identified by MS, UV and IR, 1H NMR and chemical degradation The reaction confirmed that A is 19-nor-C-9β-methyl-10α-2β, 3α, 16α, 20,25-pentahydroxy-Δ5-lanostene-11,20-dione- (Ⅱ_a) that is cucurbitacin F (Ⅰ_c) 23,24-dihydro-25-acetate, B (Ⅱ_b) cucurbitacin F (Ⅰ_c) 23,24-dihydrogen compounds.