黔产白鬼笔不同部位提取物的成分分析

doi:10.7506/spkx1002-6630-201602012

食品科学

黔产白鬼笔不同部位提取物的成分分析

李文力1，黎璐1，汤洪敏1,2,*

1.贵州民族大学化学与环境科学学院，贵州贵阳 550025；2.贵州民族大学贵州民族医药研究院，贵州贵阳 550025

出版日期:2016-01-25 发布日期:2016-01-15
通讯作者: 汤洪敏
基金资助:
国家自然科学基金地区科学基金项目（31160013）；贵州省科技厅项目（黔科合J字LKM[2013]01号）

Chemical Composition Analysis of Extracts from Different Parts of Phallus impudicus L. Growing in Guizhou Province

LI Wenli1, LI Lu1, TANG Hongmin1,2,*

1. College of Chemistry and Environmental Science, Guizhou Minzu University, Guiyang 550025, China;
2. Guizhou Institute of Ethnic Medicine, Guizhou Minzu University, Guiyang 550025, China

Online:2016-01-25 Published:2016-01-15
Contact: TANG Hongmin

摘要/Abstract

摘要：

目的：通过黔产白鬼笔子实体干品的菌盖、菌柄、菌托3 个部位石油醚和乙醇提取物的化学成分研究，寻找并拓展白鬼笔的利用价值。方法：在常温条件下先后用石油醚和乙醇分别对白鬼笔的3 个部位进行超声提取，应用气相色谱-质谱联用仪对提取物的化学成分进行研究，气相色谱柱为HP-INNOWAX极性柱，程序升温条件为：60 ℃保持2 min，以10 ℃/min升至160 ℃，保持6 min，以3 ℃/min升至220 ℃，保持17 min，用NIST 08谱库进行成分比对。结果：2 种提取物共检出67 种成分，其中66 种成分在白鬼笔的研究中尚未见报道。石油醚提取物共检出35 种成分，菌盖、菌柄、菌托3 个部分分别检测出24、18、18 种成分。乙醇提取物共检出38 种成分，菌盖、菌柄、菌托3 个部位分别检测出26、28、12 种成分。结论：从白鬼笔中检出的顺,顺-9,12-十八碳二烯酸、二丁基羟基甲苯、邻苯二甲酸二异丁酯、异山梨醇、1,2-环戊二酮、α-吡咯烷酮、烟酰胺、9,12-十八碳二烯酸乙酯等具利用价值的成分可为白鬼笔3 个部位的开发利用提供科学依据。

关键词: 白鬼笔, 石油醚提取物, 乙醇提取物, 气相色谱-质谱联用仪

Abstract:

Objective: To find out and expand the utilization potential of Phallus impudicus L. by analyzing the chemical
composition of petroleum ether and ethanol extracts from its pileus, stipe and volva. Methods: The volatile components of the
pileus, stipe and volva of Phallus impudicus L. were obtained by successive extraction with petroleum ether and ethanol under
room temperature (25–30 ℃). The chemical composition of each extract was identified by gas chromatography-mass spectrometry
(GC-MS) using a polar column HP-INNOWAX. Temperature programming was as follows: initial temperature was set to 60 ℃
hold for 2 min, followed by an increase of 10 ℃/min to 160 ℃ held for 6 min, and another increase of 3 ℃/min to 220 ℃ held
for 17 min. The spectra were compared with those published in the mass spectral library NIST 08. Results: A total of 67 volatile
components were identified from the two different solvent extracts of Phallus impudicus L., 66 compounds of which were first
reported in this study. A total of 35 compounds were extracted with petroleum ether from Phallus impudicus L., 24, 18 and 18
of which were identified from the extracts of pileus, stipe and volva, respectively. A total of 38 components were extracted from
Phallus impudicus L. including 26, 28 and 12 compounds identified from the extracts of pileus, stipe and volva, respectively.
Conclusions: The presence of 9,12-octadecadienoic acid (Z,Z)-, butylated hydroxytoluene, 1,2-benzenedicarboxylic acid, bis
(2-methylpropyl) ester, isosorbide, 1,2-cyclopentanedione, 2-pyrrolidinone, niacinamide, 9,12-octadecadienoic acid, and ethyl ester
can provide the scientific basis for reasonable utilization of Phallus impudicus L..

Key words: Phallus impudicus L., petroleum ether extract, ethanol extract, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

Q501

李文力，黎璐，汤洪敏. 黔产白鬼笔不同部位提取物的成分分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201602012.

LI Wenli, LI Lu, TANG Hongmin. Chemical Composition Analysis of Extracts from Different Parts of Phallus impudicus L. Growing in Guizhou Province[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201602012.

[1]	刘盼盼，郑鹏程，龚自明，常泽睿，苏方俊，黄波，冯琳，高士伟，郑琳. 橘红茶香气特征及风味成分分析[J]. 食品科学, 2021, 42(8): 198-205.
[2]	王存堂，高增明，姜辰昊，孔保华. 茶叶乙醇提取物对蜡质玉米淀粉回生性质的影响[J]. 食品科学, 2021, 42(6): 53-60.
[3]	王娟，李娟，夏艳秋，黄明泉，张璟琳，孙宝国，张玉玉. 酒花浸膏关键性香气成分分析[J]. 食品科学, 2019, 40(8): 155-161.
[4]	潘葳，刘文静，韦航，罗钦，韦晓霞. 不同品种百香果果汁营养与香气成分的比较[J]. 食品科学, 2019, 40(22): 277-286.
[5]	毛建利，李艳,. 黑果腺肋花楸酒与赤霞珠葡萄酒香气物质对比分析[J]. 食品科学, 2019, 40(22): 270-276.
[6]	李睿，倪辉，李婷，张婷，李利君，杨远帆，李清彪. 琯溪蜜柚蒸馏酒香气特征及风味成分分析[J]. 食品科学, 2019, 40(12): 232-236.
[7]	赵凤，许萍，曾诗雨，杨兴. 鲟鱼传统发酵过程中挥发性风味物质的分析评价[J]. 食品科学, 2019, 40(10): 236-242.
[8]	彭邦远，张洪礼，孙小静，王雪雅，丁筑红. 热处理刺梨汁香气物质的SPME-GC-MS检测与主成分分析[J]. 食品科学, 2018, 39(6): 230-236.
[9]	王丹，张岚，王佳鑫，刘俊梅，朴春红，刘敏，冯小雨，葛红娟，任鹏宇，宋春梅，王长文. HS-SPME-GC-MS法分析发酵过程中荞麦和小麦面团香气成分变化[J]. 食品科学, 2018, 39(20): 207-217.
[10]	康翠翠，施文正，方林，王锡昌. 不同冻结方式对草鱼肉挥发性成分的影响[J]. 食品科学, 2018, 39(14): 229-235.
[11]	康翠翠，施文正,，刁玉段，王慧. 加热温度对花鲈鱼肉挥发性成分的影响[J]. 食品科学, 2017, 38(18): 60-66.
[12]	王进，曹先爽，宋丽，丁兆青，汤锋，岳永德. 吹扫捕集-热脱附-气相色谱-质谱联用法分析不同产地香樟叶精油成分及抑菌活性比较[J]. 食品科学, 2017, 38(12): 131-136.
[13]	黄明泉，夏艳秋，李娟，邹青青，孙宝国，张玉玉. 氨基酸源对热反应牛肉香精中氯丙醇形成的影响[J]. 食品科学, 2017, 38(1): 13-19.
[14]	黄忠白，丁媛，黄健，张迪骏1，孙婷婷，何珊，周君，李晔，张春丹，苏秀榕. 栉孔扇贝柱和扇贝裙边中挥发性物质的比较分析[J]. 食品科学, 2016, 37(4): 98-102.
[15]	吴燕，周君，明庭红，汤莎莎，卜会青，陈燕婷，蒋佳纯，田维芬，苏秀榕. 基于电子鼻结合气相色谱-质谱联用技术解析不同产地马铃薯挥发性物质的差异[J]. 食品科学, 2016, 37(24): 130-136.

黔产白鬼笔不同部位提取物的成分分析

Chemical Composition Analysis of Extracts from Different Parts of Phallus impudicus L. Growing in Guizhou Province

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价