Four New Sesquiterpenoids from the Rice Fermentation of Antrodiella albocinnamomea
Abstract
:1. Introduction
2. Results and Discussion
3. Experimental Section
3.1. General Experimental Procedures
3.2. Fungal Material and Cultivation Condition
3.3. Extraction and Isolation
3.4. Antibacterial Assays
3.4.1. Bacterial Strain
3.4.2. Kirby–Bauer Test
4. Physical Constants
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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No. | 1 | 2 | 3 | 4 | ||||
---|---|---|---|---|---|---|---|---|
δH | δC | δH | δC | δH | δC | δH | δC | |
1 | 2.42, m | 32.3 | 2.43, m | 34.3 | 2.87 t (16.8) | 42.0 | 2.62 br d (18.0) 2.46 d (18.0) | 47.4 |
2 | 194.7 | 146.4 | 44.1 | 38.9 | ||||
3 | 145.0 | 6.75, br s | 150.8 | 2.64 d (15.9) 2.60 d (15.9) | 43.0 | 1.96 d (18.0) 1.78 d (18.0) | 59.1 | |
4 | 6.03, br s | 121.3 | 2.83, br d (20.3) 2.66, br d (20.3) | 37.6 | 6.88 s | 124.2 | 2.12 d (18.0) 1.93 d (18.0) | 41.2 |
5 | 2.45, m 1.76, td (13.2, 7.2) | 25.2 | 59.7 | 135.4 | 50.6 | |||
6 | 45.5 | 80.0 | 129.2 | 207.4 | ||||
7 | 91.5 | 213.4 | 133.2 | 131.5 | ||||
8 | 213.1 | 2.76, td (13.8, 7.0) 2.50, m | 33.8 | 139.5 | 165.0 | |||
9 | 2.40, m 1.95, m | 35.7 | 1.90, td (13.6, 5.0) 1.66, m | 36.5 | 141.0 | 78.6 | ||
10 | 1.91, m 1.83, m | 38.8 | 37.0 | 3.52 s | 70.9 | 1.05 s | 32.1 | |
11 | 55.5 | 0.88, s | 26.8 | 1.18 s | 24.4 | 1.29 s | 31.9 | |
12 | 1.14, s | 24.3 | 1.22, s | 24.7 | 2.29 s | 20.6 | 1.19 s | 26.1 |
13 | 0.98, s | 24.4 | 1.46, s | 25.2 | 3.68 m | 35.1 | 4.04 dd (13.2, 6.6) | 75.5 |
14 | 2.20, s | 26.8 | 9.67, s | 189.5 | 172.2 | 1.07 d (6.0) | 18.0 | |
15 | 2.19 s | 16.4 | 1.71 s | 13.2 | ||||
-OCH3 | 3.68 s | 51.9 |
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Guo, M.; Liang, Y.-Z.; Cui, X.-M.; Shao, L.-J.; Li, Y.-F.; Yang, X.-Y. Four New Sesquiterpenoids from the Rice Fermentation of Antrodiella albocinnamomea. Molecules 2022, 27, 3344. https://doi.org/10.3390/molecules27103344
Guo M, Liang Y-Z, Cui X-M, Shao L-J, Li Y-F, Yang X-Y. Four New Sesquiterpenoids from the Rice Fermentation of Antrodiella albocinnamomea. Molecules. 2022; 27(10):3344. https://doi.org/10.3390/molecules27103344
Chicago/Turabian StyleGuo, Min, Ying-Zhong Liang, Xiu-Ming Cui, Lin-Jiao Shao, Yin-Fei Li, and Xiao-Yan Yang. 2022. "Four New Sesquiterpenoids from the Rice Fermentation of Antrodiella albocinnamomea" Molecules 27, no. 10: 3344. https://doi.org/10.3390/molecules27103344
APA StyleGuo, M., Liang, Y.-Z., Cui, X.-M., Shao, L.-J., Li, Y.-F., & Yang, X.-Y. (2022). Four New Sesquiterpenoids from the Rice Fermentation of Antrodiella albocinnamomea. Molecules, 27(10), 3344. https://doi.org/10.3390/molecules27103344