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Planta Med 2015; 81 - PG9
DOI: 10.1055/s-0035-1556240
DOI: 10.1055/s-0035-1556240
Structural characterization of monacolin compounds from red yeast rice by liquid chromatography and tandem mass
Monacolin compounds including its acid form such as monacolin K and monacolin K acid are markers of red yeast rice (RYR). With the aim of quality assurance and adulterant assessment, the fragmentation pathways of nine monacolins were investigated using tandem mass spectrometric technique (QToF MS/MS). Nine compounds were classified into three sub-groups according to the substitution at C-8 and whether in acid form at C-1' or forming lactone by cyclization between C-1' and C-5'. The key fragments of three sub-groups were summarized and applied to the identification of monacolin compounds from red yeast rice by UHPLC-QToF MS.