[Glycosides of roasted seeds of Cassia obtusifolia].
OBJECTIVE
To 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.


METHODS
The 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.


RESULTS
Three 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).


CONCLUSIONS
Compounds 1 and 2 were isolated from the roasted seeds of C. obtusifolia for the first time, and compound 1 was a new compound.
Li
Li
L
Institute of Chinese Materia Madica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
Zhang
Cun
C
Xiao
Yongqing
Y
Li
Wen
W
Yin
Xiaojie
X
Chen
Dongdong
D
Tian
Guofang
G
Wang
Yun
Y
D002366:Cassia / Q000737:chemistry*; D006027:Glycosides / Q000032:analysis* / Q000302:isolation & purification; D006358:Hot Temperature; D010936:Plant Extracts / Q000032:analysis* / Q000302:isolation & purification; D012639:Seeds / Q000737:chemistry
D006027:Glycosides; D010936:Plant Extracts