New Sesquiterpenes from Edible Fungus Clavicorona pyxidata

Three new sesquiterpenes, pyxidatol A–C (1–3, resp.), were obtained from the fermentation culture of Clavaria pyxidata, together with two known ones, tsugicoline E (4) and omphadiol (5). Their structures were elucidated through spectroscopic analyses, including 1D‐ and 2D‐NMR experiments, HR‐ESI‐Q‐TOF mass spectrometry, chemical correlation, and X‐ray single‐crystal diffraction.