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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-O-methylviridicatin (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.“,”Phytochemical investigation of the endophytic fungus Penicillium commune led to the isolation of nine known compounds.Based on the spectroscopic and chemical properties,their structures were identified as 6-acetyl-2α,5-dihydroxy-2-(2-hydroxypropyl)-3α,8-dimethylchroman (1),communol B (2),communol E (3),communol G (4),2-hydroxy-4-phenylquinoline (5),viridicatol (6),3-O-methylviridicatin (7),trans-ferulic acid (8),1,2-benzenediol,4-(2-methoxyethenyl) (9).Compounds 1 and 5-9 were isolated from this fungus for the first time.