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Food Chem. 2013 Dec 1;141(3):2873-9. doi: 10.1016/j.foodchem.2013.05.124. Epub 2013 Jun 5.

Isolation, purification and identification of nine chemical compounds from Flammulina velutipes fruiting bodies.

Author information

1
Sericulture & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, 133 Yihenglu, Dongguanzhuang, Tianhe District, Guangzhou 510610, China.

Abstract

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 °C for 24 h; 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.

KEYWORDS:

Chemical compounds; Flammulina velutipes; Purification; d-Arabinitol

PMID:
23871036
DOI:
10.1016/j.foodchem.2013.05.124
[Indexed for MEDLINE]

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