Five Aromatics Bearing a 4‐ O ‐Methylglucose Unit from Cordyceps cicadae

Five new aromatics bearing a 4‐ O ‐methylglucose unit, namely 3‐methoxy‐1,4‐hydroquinone 1‐(4′‐ O ‐methyl‐ β‐ glucopyranoside) (=4‐hydroxy‐3‐methoxyphenyl 4‐ O ‐methyl‐ β ‐glucopyranoside; 1 ), 3‐methoxy‐1,4‐hydroquinone 4‐(4′‐ O ‐methyl‐ β‐ glucopyranoside) (=4‐hydroxy‐2‐methoxyphenyl 4‐ O ‐methyl‐ β ‐glucopyranoside; 2 ), vanillic acid 4‐(4′‐ O ‐methyl‐ β‐ glucopyranoside) (=3‐methoxy‐4‐[( O ‐methyl‐ β ‐glucopyranosyl)oxy]benzoic acid; 3 ), 5‐methoxycinnamic acid 3‐ O ‐(4′‐ O ‐methyl‐ β ‐glucopyranoside) (=(2 E )‐3‐{3‐methoxy‐5‐[(4‐ O ‐methyl‐ β ‐glucopyranosyl)oxy]phenyl}prop‐2‐enoic acid; 4 ), and naphthalene‐1,8‐diol 1,8‐bis(4′‐ O ‐methyl‐ β ‐glucopyranoside) (=naphthalene‐1,8‐diyl bis(4‐ O ‐methyl‐ β ‐glucopyranoside; 5 ), were isolated from the cultivated Cordyceps cicadae mycelia, together with thirteen known compounds. Their structures were determined by spectroscopic methods. The absolute configurations of the sugar units were not determined.