RESUMEN
Objective: To investigate the chemical constituents in the fermented mycelia from Paecilomyces hepiali. Methods: The chemical constituents were isolated and purified by repeated silica gel column, Sephadex LH-20, and semi-preparative HPLC chromatography, and their structures were identified by spectroscopic analyses (MS and NMR). Results: Eleven known compounds were isolated from the ethyl acetate fraction of 95% ethanol extract and were identified as ergosterol D (1), cerevisterol (2), 6-O- methylcerevisterol (3), daucosterol (4), cyclo (L-Leu-L-Trp) (5), cyclo (L-Ile-L-Trp) (6), cyclo (L-Val-L-Trp) (7), 4-[formyl-5- (hydroxymethyl)-1H-pyrrol-1-yl] butanoic acid (8), 4-[formyl-5-(methoxymethyl)-1H-pyrrol-1-yl] butanoic acid (9), 5-hydroxyl- methylfuroic acid (10), and succinic acid (11). Conclusion: Compounds 1, 2, and 4-9 are isolated from the fungi of Paecilomyces Bain for the first time.