Science and Technology of Food Industry

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Volume 41 Issue 21
Oct.  2020
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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
Citation: 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”

  • Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun 130118, China

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  • Received Date: December 09, 2019
  • Available Online: November 11, 2020
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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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