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Table 1 Chemical characteristics of extracellular Monascus pigments during EF

From: Pigment fingerprint profile during extractive fermentation with Monascus anka GIM 3.592

No. Pigments Peaks position of spectra (nm)a HRESIMS m/z [M + H]+b Molecular formulab
1 Monascin 230, 291, 388 359.1835 C21H26O5
2 Rubropunctatin 214, 247, 286, 471 355.1554 C21H22O5
3 Ankaflavin 230, 293, 388 387.2179 C23H30O5
4 Monascorubrin 214, 274, 285, 471 383.1865 C23H26O5
Y1 Not reported 219, 310, 430 481.1878 --
Y2 Not reported 219, 310, 430 509.2193 --
Y3 Not reported 218, 310, 430 468.2041 --
Y4 Not reported 218, 310, 430 496.2111 --
  1. adetected by HPLC-PDAD; bdetected by LC-MS