Analysis of Volatile Compounds of Dictyophora echinovolvata Zang, Zheng et Hu

Abstract

Abstract: Volatile compounds from Dictyophora echinovolvata Zang, Zheng et Hu fruit bodies were extracted by simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) with a DB-Wax strong-polar column and a RXT-5 weak-polar column. Totally 74 volatile compounds were identified, including 18 alcohols, 8 aldehydes, 7 acids, 6 ketones, 8 heterocyclic compounds, 5 aromatic compounds and 6 other compounds. Among them the prominent compounds were oxacyclopentadecan-2-one (5.99%), 6,10-dimethyl-5,9-undecadien-2-one (3.06%), 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-ol (2.61%) and benzene acetaldehyde (2.48%). In addition, 10 volatile compounds were identified by gas chromatography-olfactometry, which comprised 1-octen-3-one, 6-methyl-5-hepten-2-one, 2-octenal, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, 2-nonenal, caproic acid, cis-geranylacetone, phenylethyl alcohol and 2-acetylpyrrole.

Key words: Dictyophora echinovolvata Zang, Zheng et Hu, simultaneous distillation extraction(SDE), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), volatile compounds

CLC Number:

TS207.3

References

[1] 国良. 菌中之冠: 竹荪[J]. 中国食品, 2000(21): 17.
[2] 颜振兰. 红托竹荪栽培技术[J]. 食药用菌, 2002(2): 32-33.
[3] 王书忠. 竹荪大田畦栽高产新技术[J]. 食用菌, 2009(1): 47-48.
[4] 马艳弘, 张福元. 竹荪子实体与菌丝体营养成分的测定分析[J]. 山西农业大学学报, 2004, 24(4): 389-391.
[5] 车宗伶, 维达里,薇达菲因茨.竹荪中弱极性及非极性有机物的提取、分离和鉴定[J].天然产物研究与开发,1996,8(4): 51-56
[6]车宗伶, 李青.竹荪干品中的香气成份的测定[J].中国食用菌,1997,16(4):37
[7] 郑宝东, 陈楚鉴. 竹荪酶法提取营养成分的研究[J]. 福建农业大学学报, 1995, 24(4): 491-494.
[8] 郭渝南, 刘晓玲, 范娟. 竹荪的营养与药用功效[J]. 食用菌, 2004(4):44-45.
[9] 檀东飞, 吴若菁, 梁鸣, 等. 棘托竹荪挥发油化学成分及抑菌作用的研究[J]. 菌物系统, 2002 , 21(2): 228-233.
[10] 梁鸣, 檀东飞, 李惠珍, 等. 棘托竹荪丙酮提取物的化学成分及丙酮、乙醇、水提取物的抑菌活性研究[J]. 菌物学报, 2005, 24(增刊1):197-201.
[11] 檀东飞, 黄儒珠, 卢真, 等. 棘托竹荪菌托的化学成分及抑菌活性研究(Ⅰ)[J]. 菌物学报, 2006, 25(4): 603-610.
[12] 檀东飞, 黄儒珠, 卢真, 等. 棘托竹荪菌盖的化学成分及抑菌作用研究(Ⅱ)[J]. 微生物学杂志, 2007, 27(6): 8-12.
[13] 卢惠妮, 潘迎捷, 孙晓红, 等. 棘托竹荪子实体抑菌活性的研究[J].食品科学, 2009, 30(15): 120-123.
[14] 檀东飞, 吴若菁, 梁鸣, 等. 棘托竹荪挥发油化学成分及抑菌作用的研究[J]. 菌物系统, 2002 , 21(2): 228-233.
[15] 田红玉, 孙宝国, 等香成分分析中的样品制备技术[J].北京工商大学学报, 2006, 24(5):45-49.
[16] Buchbauer, G. Nikiforov, A.; Remberg, B. Headspace constituents of opium Planta Medica, 1994, 60(2): 181-183.
[17] Araújo, E.C.C. Silveira, E.R.; Lima, M.A.S.; Neto, M.A.; de Andrade, I.L.; Lima, M.A.A.; Santiago, G.M.P.; Mesquita, A.L.M. Insecticidal activity and chemical composition of volatile oils from Hyptis martiusii Benth J. Agri. Food Chem., 2003, 51: 3760-3762.
[18] da Silva, J.D. Luz, A.I.R.; da Silva, M.H.L.; Andrade, E.H.A.; Soghbi, M.G.B.; Maia, J.G.S. Essential oils of the leaves and stems of four Psidium spp. Flavour Fragr. J., 2003, 18: 240-243.
[19] Senatore, F. Bruno, M. Composition of the essential oil of Pallenis spinosa (L.) Cass. (Asteraceae) Flavour Fragr. J., 2003, 18: 195-197.
[20] Abreu, I.N. Reis, M.G.; Marsaioli, A.J.; Mazzafera, P. Essential oil composition of Hypericum brasiliense choise Flavour Fragr. J., 2004, 19: 80-82.
[21] da Silva, M.H.L. Zoghbi, M.G.B.; Andrade, E.H.A.; Maia, J.G.S. The essential oils of Peperomia pellucida Kunth and P. circinnata link var. circinnata Flavour Fragr. J., 1999, 14: 312-314.
[22] Ansorena, D. Astiasarán, I.; Bello, J. Influence of the simultaneous addition of the protease flavourzyme and the lipase novozyme 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS J. Agri. Food Chem., 2000,48: 2395-2400.
[23] Mateo, J. Aguirrezábal, M.; Domínguez, C.; Zumalacárregui, J.M. Volatile compounds in Spanish paprika J. Food Comp. Anal., 1997, 10: 225-232.
[24] von Kováts, E. 206. Gas-chromatographische Charakterisierung organischer Verbindungen. Teil 1: Retentionsindices aliphatischer Halogenide, Alkohole, Aldehyde und Ketone Helv. Chim. Acta, ,1958, 41(7):1915-1932.
[25] Moio, L. Piombino, P.; Addeo, F. Odour-impact compounds of Gorgonzola cheese J. Dairy Res., 2000, 67: 273-285.
[26] Hill, V.M. Isaacs, N.S.; Ledward, D.A.; Ames, J.M. Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model system J. Agri. Food Chem., 1999, 47,: 3675-3681.
[27] Sun, D. Petracek, P.D. Grapefruit gland oil composition is affected by wax application, storage temperature, and storage time J. Agri. Food Chem., 1999, 47: 2067-2069.
[28]Elmore, J.S.; Mottram, D.S.; Hierro, E. Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork J. Chromatogr. A, 2000, 905: 233-240.
[29]Isidorov, V.A.; Zenkevich, I.G.; Dubis, E.N.; Slowikowski, A.; Wojciuk, E. Group identification of essential oils components using partition coefficients in a hexane-acetonitrile system J. Chromatogr. A, 1998, 814: 253-260.
[30] Campeol, E.; Flamini, G.; Chericoni, S.; Catalano, S.; Cremonini, R. Volatile compounds from three cultivars of Olea europaea from Italy J. Agri. Food Chem., 2001, 49: 5409-5411.
[31] Abreu, I.N.; Reis, M.G.; Marsaioli, A.J.; Mazzafera, P. Essential oil composition of Hypericum brasiliense choise Flavour Fragr. J., 2004, 19: 80-82.
[32] da Silva, J.D.; Luz, A.I.R.; da Silva, M.H.L.; Andrade, E.H.A.; Soghbi, M.G.B.; Maia, J.G.S. Essential oils of the leaves and stems of four Psidium spp. Flavour Fragr. J., 2003, 18: 240-243.
[33] Hamm, S.; Lesellier, E.; Bleton, J.; Tchapla, A. Optimization of headspace solid phase microextraction for gas chromatography/mass spectrometry analysis of widely different volatility and polarity terpenoids in olibanum J. Chromatogr. A, 2003, 1018: 73-83.
[34] da Silva, U.F.; Borba, E.L.; Semir, J.; Marsaioli, A.J. A simple solid injection device for the analyses of Bulbophyllum (Orchidaceae) volatiles Phytochemistry, 1999, 50: 31-34.
[35]Ansorena, D.; Astiasarán, I.; Bello, J. Influence of the simultaneous addition of the protease flavourzyme and the lipase novozyme 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS J. Agri. Food Chem., 48, 2000, 2395-2400.
[36]Ansorena, D.; Gimeno, O.; Astiasarán, I.; Bello, J. Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona Food Res. Int., 2001, 34: 67-75.
[37] Lai, W.-C.; Song, C. Temperature-programmed retention indices for g.c. and g.c.-m.s. analysis of coal- and petroleum-derived liquid fuels Fuel, 1995, 74(10): 1436-1451.
[38] da Silva, M.H.L.; Andrade, E.H.A.; Zoghbi, M.G.B.; Luz, A.I.R.; da Silva, J.D.; Maia, J.G.S. The essential oils of Lantana camara L. occurring in North Brazil Flavour Fragr. J., 1999, 14: 208-210.
[39] Bader, A.; Caponi, C.; Cioni, P.L.; Flamini, G.; Morelli, I. Composition of the essential oil of Ballota undulata, B. nigra ssp. foetida and B. saxatilis Flavour Fragr. J., 2003, 18: 502-504.
[40]Elmore, J.S.; Mottram, D.S.; Hierro, E. Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork J. Chromatogr. A, 2000, 905: 233-240.
[41]Mandin, O.; Duckham, S.C.; Ames, J.M. Volatile compounds from potato-like model systems J. Agri. Food Chem., 1999, 47: 2355-2359.
[42]Flamini, G.; Cioni, P.L.; Morelli, I. Analysis of the essential oil of the aerial parts of Viola etrusca from Monte Labbro (South Tuscany, Italy) and in vivo analysis of flower volatiles using SPME Flavour Fragr. J. 2002, 17: 147-149.
[43] Ansorena, D.; Gimeno, O.; Astiasarán, I.; Bello, J. Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona Food Res. Int., 2001, 34: 67-75.
[44] Masanetz, C.; Guth, H.; Grosch, W. Fishy and hay-like off-flavours of dry spinach Z. Lebensm. Unters. Forsch. A, 1998, 206: 108-113.
[45] Pitarokili, D.; Couladis, M.; Petsikos-Panayotarou, N.; Tzakou, O. Composition and antifungal activity on soil-borne pathogens of the essential oil of Salvia sclarea from Greece J. Agri. Food Chem., 2002, 50: 6688-6691.
[46]Mingquan Huang,Isolation and identification of antibiotic albaflavenone from Dictyophora indusiata (Vent:Pers.) Fischer,Journal of Chemical Research, 2011, 35: 659-660.
[47]Mingquan Huang ,Isolation and identification of oxacyclopentadecan-2-one from the dried fruiting body of Dictyophora echinovolvata Zang, Zheng et Hu,Flavour Fragr. J., 2012, 27: 75-76.