NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2017, Vol. 29 ›› Issue (增刊1): 44-46.doi: 10.16333/j.1001-6880.2017.S.010

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Chemical composition from MaotaiDistiller’s Yeast

WANG Xing-dong1，MU Ming-yue2，ZHANG Qian-jun1*，ZHOU Qing-di3，WEI Gang4   

  1. 1 College of Chemistry and Engineering,Guizhou University,Guiyang 550025,China,China; 2 Kweichow Moutai Co.,Ltd.,Renhuai,Guizhou 564500,China; 3College of Chemistry,The  University ofSydney,NSW 2006,Australia，4 CSIRO Manufacturing,PO Box218,NSW 2070,Australia
  • Online:2017-08-02 Published:2017-08-02

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Abstract: MoutaiDistiller yeast were extracted by 75% ethanol.The purification of the extracts were conducted via various methods including normalphase silica gel column chromatography,reversedphase silica gel column chromatography,Sephadex LH20 gel column chromatography,thin layer chromatography and recrystallization.Seven compounds were isolated and identified from MoutaiDistiller yeast,namely,palmitic acid (1),βsitosterol (2),syringic acid(3),4hydroxybenzoic acid (4),ursolic acid (5),lauric acid (6) and Vanillin (7).It is the first time in history to isolate and identify the compounds mentioned above from the MoutaiDistiller yeast.

Key words: MaotaiDistillers&rsquo, yeast;extraction and separation;chemical composition