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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