Two orange pigments, rubropunctatin () and monascorubrin (), along with the yellow pigments, monascin () and ankaflavin (), were isolated from KB9-fermented rice, also known as red yeast rice. The orange pigments exhibit a broad spectrum of biological activities and appeared to be the major components of this fermented rice. In this work, quantitative H NMR (qHNMR) and C NMR experiments were used to determine the amounts of the two orange pigments in a crude extract in which most of the H NMR signals of the two compounds were indistinguishable. The quantitative values obtained by NMR techniques were found to be similar to those obtained by HPLC. Thus, the combined qHNMR with C experiment described in this work could be further developed to quantifying pigments or other invaluable natural products when qHNMR alone is insufficient for quantitative analysis.
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