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New Sesquiterpenes from Edible Fungus Clavicorona pyxidata
Author(s) -
Zheng YongBiao,
Lu ChunHua,
Zheng ZhongHui,
Lin XinJian,
Su WenJin,
Shen YueMao
Publication year - 2008
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.200890235
Subject(s) - chemistry , mass spectrometry , fermentation , fungus , two dimensional nuclear magnetic resonance spectroscopy , stereochemistry , organic chemistry , botany , chromatography , biology
Three new sesquiterpenes, pyxidatol A–C ( 1 – 3 , resp.), were obtained from the fermentation culture of Clavaria pyxidata , together with two known ones, tsugicoline E ( 4 ) and omphadiol ( 5 ). Their structures were elucidated through spectroscopic analyses, including 1D‐ and 2D‐NMR experiments, HR‐ESI‐Q‐TOF mass spectrometry, chemical correlation, and X‐ray single‐crystal diffraction.