ABSTRACT
AIM To study the chemical constituents from the mycelia of Hypomyces sp. METHODS Silica gel column chromatography was employed for the isolation and purification. The structure of compound 1 was elucidated on the basis of spectral analysis. RESULTS and CONCLUSION A new perylenequinone, named hypomycin B 1, was isolated from the mycelia of Hypomyces sp.
ABSTRACT
Object To study the chemical constituents in the mycelia of Hypomyces sp Methods The mycelia were extracted with acetone and the chemical constituents of the extract were isolated and purified on silica gel column Chemical and spectral methods were used to determine the structures of the isolated compounds Results Five compounds were obtained and identified as: hypocrellin A (Ⅰ),hypocrellin C (Ⅱ), elsinochrome C (Ⅲ), 1 phenazinecarboxylic acid (Ⅳ), and 1,8 dihydroxy 9,10 anthraquinone (Ⅴ) Conclusion Compounds Ⅱ～Ⅴ were obtained from the mycelia of Hypomyces sp for the first time
ABSTRACT
Object To study the chemical constituents from the fruits of Juniperus formosana Hayata. Methods The compounds were isolated and purified on liquid-liquid, silica gel, and aluminium oxide column chromatography, their structures were identified by spectroscopic methods, such as GC-MS, 1H-NMR, and 13C-NMR, especially 2D-NMR. Results Two new oxygenated diterpenoids, named labdatriene (Ⅰ) and labdadiene (Ⅱ), were isolated from the ethyl acetate extract. Their structures were determined to be 19-carboxy-8(17)-13(16)-14-labdatriene and 15, 19-dihydroxyl-8(17)-13(E)-labdadiene, respectively. Conclusion Compounds Ⅰ and Ⅱ are new diterpenoids.