紫丁香蘑子实体化学成分的研究

Study on Chemical Constituents from Lepista nuda

以紫丁香蘑(Lepista nuda)子实体为材料,采用柱色谱、气相色谱-质谱联用(GC-MS)和波谱分析的方法,研究紫丁香蘑的化学成分与特殊挥发性香味成分。结果表明:从紫丁香蘑子实体中分离出19个化合物,分别鉴定为5α, 8α-表二氧-(22E, 24R)-麦角甾-6, 22-二烯-3β-醇(1)、肉豆蔻酸异丙酯(2)、棕榈酸异丙酯(3)、2-十一烷酮(4)、邻苯二甲酸二乙酯(5)、邻苯二甲酸二丁酯(6)、软脂酸(7)、硬脂酸(8)、顺-17-二十六碳烯酸(9)、顺-15-二十四碳烯酸(10)、麦角甾醇(11)、脲(12)、β-谷甾醇(13)、(22E, 24R)-5α,8α-过氧化麦角甾-6, 9 (11),22-三烯-3β-醇(14)、D-甘露醇(15)、烟酸(16)、腺嘌呤核苷酸(17)、苯甲酸(18)、2-羟基苯甲酸(19)。除化合物1、8、11外,其他化合物均为首次从紫丁香蘑子实体中分离得到。此外,除化合物1、8、11、13,其他化合物均为首次从香蘑属中获得。具有特殊香味的组分A中主要含有16种化合物,包括脂肪酸类2种(2.08%)、酯类6种(10.37%)、酮类1种(0.29%)、烷烃类4种(6.86%)、芳香族类2种(19.90%)和醇类1种(2.74%),为紫丁香蘑的开发利用和特殊香气的了解提供参考。

The chemical constituents and volatile flavor compounds of Lepista nuda were studied by column chromatography,gas chromatography-mass spectrometry(GC-MS) and spectroscopic analysis. The results showed that ninteen compounds were isolated from Lepista nuda and they were identified as follows: 5α, 8α-epidioxy-(22 E, 24 R)-ergosta-6, 22-dien-3β-ol(1),isopropyl myristate(2), isopropyl palmitate(3), 2-undecanone(4), diethyl phthalate(5), dibutyl phthalate(6), hexadecanoic acid(7), stearic acid(8), cis-17-hexacosenoic acid(9), cis-15-tetracosenoic acid(10), ergosterol(11), urea(12), β-sitosterol(13),(22 E, 24 R)-5α, 8α-peroxy ergosta-6, 9(11), 22-trien-3β-ol(14), D-mannitol(15), nicotinic acid(16), adenosine(17), benzoic acid(18), 2-hydroxybenzoic acid(19). All compounds are isolated from Lepista nuda for the first time except for 1, 8 and 11.What’s more, all compounds are isolated from Lepista nuda for the first time except for 1, 8, 11 and 13. There are 16 compounds in component A which has the special flavor, including 2 fatty acids(2.08%), 6 esters(10.37%), 1 ketone(0.29%), and4 alkanes(6.86%), 2 aromatics(19.90%) and 1 alcohol(2.74%), provide reference for the development and utilization of Lepista nuda and the understanding of special flavor.