[Studies on chemical constituents of roasted seeds of Cassia obtusifolia].Zhongguo Zhong Yao Za Zhi. 2009 Jan; 34(1):54-6.ZZ
To investigate the chemical constituents of the roasted seeds of Cassia obtusifolia to illuminate the change of its effective components before and after roasted.
Compounds were separated by silica gel chromatography, and their structures were evaluated by spectral analysis and chemical evidence.
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).
Compounds 1-7 were isolated from the roasted seeds of C. obtusifolia for the first time, and compound 7 was a new compound.