The purpose of this study was to isolate Monascus yellow pigments and to study its chemical structure. Components of Monascus yellow pigments from fermentation broth were isolated, purified and identified by high-performance liquid chromatography (HPLC), mass spectrometry (MS) and Nuclear magnetic resonance (NMR). Two major components showed on HPLC spectrum as two adjacent peaks, namely A and B. Resolution between A and B was 2.51. Then A and B were isolated using preparative HPLC with a few adjustments. High purity of A (98.95%) and B (99.02%) were obtained. Combing data from MS with 1D and 2D NMR analysis, A and B were elucidated as Monascin (C21H26O5, molecular weight 358) and Monaphilone B (C20H28O4, molecular weight 332), respectively. The yellow pigment comes from its α, β-unsaturated ketone structures.
XU Feifei
,
XU Haixiao
,
LIANG Rong
,
ZHONG Fang
. Isolation, purification and evaluation of Monascus yellow pigments from fermentation broth[J]. Food and Fermentation Industries, 2020
, 46(1)
: 91
-98
.
DOI: 10.13995/j.cnki.11-1802/ts.021662
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