[Studies on chemical constituents of roasted seeds of Cassia obtusifolia].
OBJECTIVE
To investigate the chemical constituents of the roasted seeds of Cassia obtusifolia to illuminate the change of its effective components before and after roasted.


METHODS
Compounds were separated by silica gel chromatography, and their structures were evaluated by spectral analysis and chemical evidence.


RESULTS
Seven 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).


CONCLUSIONS
Compounds 1-7 were isolated from the roasted seeds of C. obtusifolia for the first time, and compound 7 was a new compound.
Li
Guiliu
G
Institute of Chinese Materia Madica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
Xiao
Yongqing
Y
Li
Li
L
Zhang
Cun
C
Pang
Zhen
Z
D002366:Cassia / Q000737:chemistry*; D003296:Cooking; D006358:Hot Temperature; D009930:Organic Chemicals / Q000032:analysis / Q000302:isolation & purification; D012639:Seeds / Q000737:chemistry*
D009930:Organic Chemicals