Isolation and Identification of the Constituents of Extracts by Different Polar Solvents of the Edible Fungus “Shuipizi”

ZHANG Fang-ya; BAO Hai-ying; BAU Tolgor

doi:10.13386/j.issn1002-0306.2019120098

ZHANG Fang-ya, BAO Hai-ying, BAU Tolgor. Isolation and Identification of the Constituents of Extracts by Different Polar Solvents of the Edible Fungus “Shuipizi”[J]. Science and Technology of Food Industry, 2020, 41(21): 43-47. DOI: 10.13386/j.issn1002-0306.2019120098

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Isolation and Identification of the Constituents of Extracts by Different Polar Solvents of the Edible Fungus “Shuipizi”

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The purpose of this study was to analyse the chemical constituents of the traditional edible fungi of "Shuipizi"(Clitocybe phyllophila(Pers.)P. Kumm.)from mount wutai. The 10 chemical constituents were separated and obtained by gel and silica column chromatography methods after solvent extraction. By the modern chromatographic techniques,spectroscopy and chemical methods,the chemical constituents were analyzed and identified as:Dibutyl phthalate(1),hexadecanoic acid(2),ergosterol(3),ergosterol peroxide(4),stearic acid(5),benzoic acid(6),urea(7),ergosta-7,22-diene-3β,5α,6β-triol(8),betulin(9),nicotinic acid(10). All the 10 compounds were isolated from Clitocybe phyllophila for the first time.

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Isolation and Identification of the Constituents of Extracts by Different Polar Solvents of the Edible Fungus “Shuipizi”

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