9-[(6-O-β-D-Glucopyranosyl-β-D-glucopyranosyl)oxy]-10-hydroxy-3-methyl-1H-naphtho[2,3-c]pyran-1-one—Cassiaside C

Semen Cassiae (Cassia toraLinn) is a traditional Chinese herbal medicine, which is a rich source of flavones, polysaccharides and anthraquinone. Having a widespread activity in biology, utilization of semen cassiae is well established in traditional Chinese medicine. Its seed is mainly used for hypertension, headache, vertigo, acute conjunctivitis, corneal ulcer, glaucoma, carbuncle boils and other diseases. Make tea with its leaf, medium and old people drink for a long time, can make blood pressure normal, defecate unobstructed. Because it is extremely robust in plant communities and often competes with other plants for nutrients, it is considered as a weed that is difficult to eradicate in places like North America. Modern pharmacology study also shows that, cassia seed also have fall blood pressure, fall hematic fat, protect liver and bacteriostasis activities. As a result, it could be applied to various cholesterol-lowering diet drugs in preparations.

Essentially, cassia seed glycosides constructed the foundation of these advantages. Among which, toralactone 9-O-beta-D-gentiobioside, also named cassiaside C is one of the flavonoids isolated from Semen Cassiae. Chemically, the name of cassiaside C is 9-[(6-O-β-D-Glucopyranosyl-β-D-glucopyranosyl) oxy]-10-hydroxy-3-methyl-1H-naphtho[2,3-c] pyran-1-one. With regard to the isolation method, some chemical separation factors were adopted to extract flavonoids from Semen Cassiae. According to the literature, high performance liquid chromatographic method (HPLC) was employed for simultaneous determination of rubrofusarin gentiobioside, casside, cassiaside C in Cassia obtusifolia. The HPLC with Dionex Acclaim C 18 ( 4. 6 mm × 250 mm, 5 μm) column was used, acetonitrile-THF-1% acetic acid ( 17: 2: 81) was used as a mobile phase, with flow rate of 1 mL•min-1, column temperature at 30 ℃ and detection wavelength at 278 nm. This method was simple, rapid, sensitive, precise, reliable and repeatable. 

At the other hand, processing technology would be crucial in the extraction of active ingredients, such as cassiaside C. Stir-frying and mashing have important effects on the content of main components and the yield of cassia cassia decoction. After frying, the mass fraction of water soluble extract of cassia rose by 1.7%.After mashing, the water-soluble extract content of raw and stir-fried cassia rose by 13.3% and 13.1%, respectively. When the raw products were Fried without mashing, the amount of glycosides in the decoction decreased while the amount of glycosides increased. After mashing, the amount of glycosides in water decreased and the content of glycosides increased. After the stir-fried food was mashed, the amount of glycosides was increased, but the change of glycosides was not obvious. After frying, the frying rate of 5 components decreased, and 1 component did not change much. After breaking, the fry rate of glycosides was increased, but the aglycosis decreased greatly.

References

[1] Kitanaka, S.; Takido, M. STUDIES ON THE CONSTITUENTS OF THE SEEDS OF CASSIA OBTUSIFOLIA" THE STRUCTURES OF TWO NEW LACTONES, ISOTORALACTONE AND CASSIALACTONE, Phytochemistry, 1981, 20(8): 1951-1953.
[2]. 寇真真，唐力英，周国洪，等. 炮制对决明子主要成分煎出率的影响，中国实验方剂学杂志，2016, 22(24): 1-4.

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