Studies on chemical constituents of roasted seeds of Cassia obtusifolia / 中国中药杂志
China Journal of Chinese Materia Medica
;
(24): 54-56, 2009.
Artigo
em Chinês
| WPRIM
| ID: wpr-298465
ABSTRACT
<p><b>OBJECTIVE</b>To investigate the chemical constituents of the roasted seeds of Cassia obtusifolia to illuminate the change of its effective components before and after roasted.</p><p><b>METHOD</b>Compounds were separated by silica gel chromatography, and their structures were evaluated by spectral analysis and chemical evidence.</p><p><b>RESULT</b>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).</p><p><b>CONCLUSION</b>Compounds 1-7 were isolated from the roasted seeds of C. obtusifolia for the first time, and compound 7 was a new compound.</p>
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Compostos Orgânicos
/
Sementes
/
Cassia
/
Química
/
Culinária
/
Temperatura Alta
Idioma:
Chinês
Revista:
China Journal of Chinese Materia Medica
Ano de publicação:
2009
Tipo de documento:
Artigo
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