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对植物内生真菌团青霉的大米发酵产物进行化学成分研究,从其乙酸乙酯的提取物中分离得到9个已知化合物。通过波谱手段、理化常数以及与文献对照的方法,化合物被鉴定为6-acetyl-2α,5-dihydroxy-2-(2-hydroxypropyl)-3α,8-dimethylchroman(1),communol B(2),communol E(3),communol G(4),4-phenylcarbostyril(5),viridicatol(6),3-Omethylviridicatin(7),trans-ferulic acid(8),1,2-benzenediol,4-(2-methoxyethenyl)(9)。其中化合物1和5–9为首次从团青霉的大米发酵产物中首次分离得到。
The chemical constituents of rice fermentation products of endophytic fungus Penicillium were studied, and 9 known compounds were isolated from their ethyl acetate extracts. Compounds were identified as 6-acetyl-2α, 5-dihydroxy-2- (2-hydroxypropyl) -3α, 8-dimethylchroman and communol B (2) by spectroscopic methods, physicochemical constants and methods of comparison with the literature (4), 4-phenylcarbostyril (5), viridicatol (6), 3-Omethylviridicatin (7), trans-ferulic acid (8), 1,2-benzenediol, methoxyethenyl (9). Among them, compounds 1 and 5-9 were isolated for the first time from rice fermentations of Penicillium funiculosum.