Abstract: The chemical constituents of the fermented broth and mycelia of Hirsutella sinensis were investigated by solvent extraction technique and column chromatography over reversed phase silica gel (RP-18),normal phase silica gel and Sephadex LH-20.Four compounds (1-4) were isolated from the dry powder of mycelia of H.sinensis and one compound (5) was obtained from the fermented broth.Their structures were identified as adenosine (1),2′-deoxyadenosine (2),2,3-dihydroxypropyl nonanoate (3), 4-hydroxy-6-pentyl-tetrahydropyran-2-one (4) and 4-methyl-1H-imidazole-5-ethanol (5) based on the analysis of 1D-NMR (¹H-NMR,¹³C-NMR,DEPT),2D-NMR (HSQC,HMBC, ¹H,¹H-COSY),ESI-MS and HR-EI-MS spectral data.Compounds 3 and 5 were isolated from natural resource for the first time.

Key words: Hirsutella sinensis, chemical constituents, 2,3-dihydroxypropyl nonanoate, 4-methyl-1H-imidazole-5-ethanol