[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.