The thermal degradation of furostanol glycoside, tomatoside has been investigated by thermal analysis (TA), thin-layer chromatography (TLC) and IR-spectroscopy. The thermal curves of tomatoside were obtained under various conditions. The structures of the main intermediates were elucidated. It has been established that on heating above 150 ~ furostanol glycoside is converted into the spirostanol one. Simultaneously the stepped splitting of the carbohydrate fraction at C.3 of the aglyeone takes place. The steroid part of the glycoside is destructed at a temperature above 270 ~ The process is identical both in air and nitrogen atmospheres. By comparing the TA curves with the results of the intermediates examined by infrared (IR) and mass spectrometry, thin-layer (TLC), paper (PC) and gas-liquid (GLC) chromatography, it has been shown that in the course of the heating of a furostanol glycoside sample, the water of crystallization is released first, then a number of furo-and spirostanol progenins are formed as a result of the degradation of the carbohydrate fraction at C-3 and C-26 of the aglycone, resulting, at a further rise of temperature, spirostanol sapogenin, the decomposition of which is the last stage of steroid glycoside degradation.Some 80 steroid glycosides of the furostane series [1] of vegetable origin with a wide range of biological activity [2] are described in the literature.
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