مقاله 2013: جداسازی،خالص سازی و شناسایی نه ترکیب شیمیایی از قارچ خوراکی فلامولینا
Isolation, purification and identification of nine chemical compounds from Flammulina velutipes fruiting bodies
Highlights
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Purification and identification of nine compounds (1–9) from fruiting body of F. velutipes.
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Discovery of a new monoterpene compound in fruiting body of F. velutipes.
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First time isolation of hemisceramide from fruiting body of F. velutipes.
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Discovery that D-arabinitol may serve as marker compound for processed F. velutipes.
Abstract
This study was designed to isolate and characterize 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 °C for 24 hr; repeated three times; followed by
concentrating under reduced pressure at 40°C; 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-ethenyl)-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.
http://www.sciencedirect.com/science/article/pii/S0308814613007309
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مقاله 2013,
جداسازی,
خالص سازی و شناسایی نه ترکیب شیمیایی از قارچ خورا
