Chemical Composition of Aromas and Lipophilic Extracts from Black Morel (Morchella importuna) Grown in China
文献类型： 外文期刊
第一作者： Tu, Xiaoman
作者： Tu, Xiaoman;Tang, Lan;Xie, Guangbo;Deng, Kejun;Tu, Xiaoman;Tang, Lan;Xie, Guangbo;Deng, Kejun;Xie, Liyuan
作者机构：
关键词： Morchella importuna; aromas; lipophilic extracts; chemical composition; GC-MS
期刊名称：MYCOBIOLOGY （ 影响因子：1.858； 五年影响因子：2.148 ）
ISSN： 1229-8093
年卷期： 2021 年 49 卷 1 期
页码：
收录情况： SCI
摘要： Morels (Morchella spp.) are valuable medicinal and edible mushrooms. In this study, chemical profiles of aromas and lipophilic extracts of black morel (Morchella importuna) grown in China were analyzed by gas chromatography/mass spectroscopy, along with the evaluation of antioxidant and antimicrobial activities for the lipophilic extracts. Sixty-five compounds in total were identified from the aromas, and 1-octen-3-ol was the main component for aromas of fresh (34.40%) and freeze-dried (68.61%) black morels, while the most abundant compound for the aroma of the oven-dried sample was 2(5H)-furanone (13.95%). From the lipophilic extracts, 29 compounds were identified with linoleic acid as the main compound for fresh (77.37%) and freeze-dried (56.46%) black morels and steroids (92.41%) as the main constituent for an oven-dried sample. All three lipophilic extracts showed moderate antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl and 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) with the IC50 values ranging 7.56 similar to 17.52 mg/mL and 5.75 similar to 9.73 mg/mL, respectively, and no obvious antimicrobial activity was observed for lipophilic extracts. The drying methods affect the chemical profile of black morel, and freeze-drying was favorable for retaining nutrients and morel smell. This is the first report on the aroma and lipophilic extracts of M. importuna grown in China.
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