[Trace phenolic compounds from Red Yeast Rice].
Zhongguo Zhong Yao Za Zhi
; 43(4): 755-759, 2018 Feb.
Article
en Zh
| MEDLINE
| ID: mdl-29600651
ABSTRACT
Trace chemical constituents from the ethyl acetate extract of Red Yeast Rice were investigated. Four phenolic compounds were isolated by various column chromatographies, and their structures were identified on the basis of spectroscopic analysis including UV, MS, IR and NMR. The four compounds were identified as 2-methyl-5-(2'R-methyl-4'-hydroxy-butyl)-cinnamic acid(1), 5-(2'-hydroxy-6'-methyl phenyl)-3-methylfuran-2-carboxylic acid(2), daidzein(3), and genistein(4). Compound 1 was new and 2 was firstly discovered from the genus Monascus, while 3-4 were obtained from Red Yeast Rice for the first time.
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Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Fenoles
/
Productos Biológicos
/
Monascus
Idioma:
Zh
Revista:
Zhongguo Zhong Yao Za Zhi
Año:
2018
Tipo del documento:
Article