RESUMO
Objective: To study the chemical constituents of fungus Chaetomium globosum isolated from Hypericum sampsomii. Methods: By means of silica gel, Sephadex LH-20 column chromatography, and HPLC, the chemical constituents of solid culture broth of C. globosum were separated systematically. The structures of the isolated compounds were elucidated by means of physico-chemical properties and spectral data. Results: By means of spectroscopic evidences, eight compounds were isolated from the 95% ethanol extract part of the fungus C. globosum, which were identified as glolactone A (1), 4’-epialtenuene (2), altenuene (3), chaetomugilin Q (4), chaetomugilin D (5), chaetomugilide B (6), chaetoglobosin Vb (7), and chaetoglobosin C (8), respectively. Conclusion: Compound 1 is a new compound named glolactone A, and compounds 2 and 3 are isolated from this fungus for the first time.