Glycosides of roasted seeds of Cassia obtusifolia.
- Author:
Li LI
1
;
Cun ZHANG
;
Yongqing XIAO
;
Wen LI
;
Xiaojie YIN
;
Dongdong CHEN
;
Guofang TIAN
;
Yun WANG
Author Information
- Publication Type:Journal Article
- MeSH: Cassia; chemistry; Glycosides; analysis; isolation & purification; Hot Temperature; Plant Extracts; analysis; isolation & purification; Seeds; chemistry
- From: China Journal of Chinese Materia Medica 2010;35(12):1566-1568
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo study the chemical constituents of the roasted seeds of Cassia obtusifolia, and to illuminate the change of its effective components before and after being roasted.
METHODThe compounds were isolated and repeatedly purified by macroporous resin, silica gel column chromatography. Their structures were elucidated by physical and chemical properties and NMR data.
RESULTThree components were obtained from ethanol extract, and the structures were identified as nor-rubrofusarin-6-O-beta-D-(6'-O-acetyl) -glucopyranoside (1), 1-desmethyl- aurantio-obtusin-2-O-beta-D-glucopyranoside (2), obtusin (3).
CONCLUSIONCompounds 1 and 2 were isolated from the roasted seeds of C. obtusifolia for the first time, and compound 1 was a new compound.
