Isolation, purification and identification of nine chemical compounds from Flammulina velutipes fruiting bodies
文献类型: 外文期刊
第一作者: Cai, Hehui
作者: Cai, Hehui;Liu, Xueming;Chen, Zhiyi;Liao, Sentai;Zou, Yuxiao
作者机构:
关键词: Flammulina velutipes;Chemical compounds;D-Arabinitol;Purification
期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: This study was designed to isolate and characterise Flammulina velutipes fruiting body chemical constituents and to find marker compound(s) suitable for processed mushroom products quality control. Extracts were prepared by soaking F. velutipes powdered fruiting bodies in 95% ethanol at 25 ℃ for 24 h; repeated three times; followed by concentrating under reduced pressure at 40 ℃; and purifying using consecutive chromatographic methods. The compound structures were determined using spectral data analysis and comparing with literature values. Nine chemical constituents: D-arabinitol (1), 9(Z) oleic acid (2), 9(Z),12(Z) linoleic acid (3), ergosta-5,7,22-trien-3β-ol (4), 5α,8α-epidioxy-ergosta-6,22-dien-3β-ol (5), 3β,5α,9α-trihydroxy-ergosta-7,22-dien-6-one (6), 5-hydroxymethyl-2-(1-methyl-eth-enyl)-1-cyclohexanol (7), 1,3-dilinolein (8) and hemisceramide (9), were isolated and identified. Compound 7 is a new monoterpene not previously reported. For the first reported time, compound 9 was isolated from the fruiting bodies. It was also found that D-arabinitol may serve as the marker compound for processed golden needle mushroom products quality control.
分类号: TS2`TS201.2
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