Trace phenolic compounds from Red Yeast Rice.
10.19540/j.cnki.cjcmm.20180104.014
- Author:
Yu-Bin JI
1
;
Fei XU
1
;
Bing-Yu LIU
2
;
Qian WEI
2
;
Yong-Zhi GUO
2
;
Yu DONG
2
;
Ying SUN
1
;
You-Cai HU
2
Author Information
1. Research Center on Life Sciences and Environmental Sciences， Harbin University of Commerce， Harbin 150076， China.
2. Key Laboratory of Bioactive Substance and Function of Natural Medicines， Institute of Materia Medica， Chinese Academy of Medical Sciences & Peking Union Medical College， Beijing 100050， China.
- Publication Type:Journal Article
- Keywords:
Monascus;
Red Yeast Rice;
phenolic compound;
trace chemical constituent
- MeSH:
Biological Products;
chemistry;
Magnetic Resonance Spectroscopy;
Monascus;
Phenols;
chemistry
- From:
China Journal of Chinese Materia Medica
2018;43(4):755-759
- CountryChina
- Language:Chinese
-
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.
