Studies on chemical constituents of roasted seeds of Cassia obtusifolia.
- Author:
Guiliu LI
1
;
Yongqing XIAO
;
Li LI
;
Cun ZHANG
;
Zhen PANG
Author Information
- Publication Type:Journal Article
- MeSH: Cassia; chemistry; Cooking; Hot Temperature; Organic Chemicals; analysis; isolation & purification; Seeds; chemistry
- From: China Journal of Chinese Materia Medica 2009;34(1):54-56
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo investigate the chemical constituents of the roasted seeds of Cassia obtusifolia to illuminate the change of its effective components before and after roasted.
METHODCompounds were separated by silica gel chromatography, and their structures were evaluated by spectral analysis and chemical evidence.
RESULTSeven compounds were isolated from the ethanol extract. Their structures were identified as chrysophanol (1), physcion (2), 8-methoxylchrysophanol (3), beta-sitosterol (4), emodin (5), obtusin (6) and obtusifolin-2-O-beta-D-(6'-O-acetyl) glucopyranside (7).
CONCLUSIONCompounds 1-7 were isolated from the roasted seeds of C. obtusifolia for the first time, and compound 7 was a new compound.
