水皮子蘑菇不同极性提取物中组分的分离与鉴定

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

摘要: 对五台山传统食用菌水皮子蘑菇(落叶杯伞Clitocybe phyllophila(Pers.)P. Kumm.)的化学成分进行研究。通过凝胶、硅胶柱色谱等方法从落叶杯伞的子实体中提取分离得到10个单体化合物,应用现代色谱技术以及波谱分析方法,结合化学方法,对单体化合物的结构鉴定为邻苯二甲酸二丁酯(1)、棕榈酸(2)、麦角甾醇(3)、麦角甾醇过氧化物(4)、十八烷酸(5)、苯甲酸(6)、脲(7)、麦角甾-7,22-二烯-3β,5α,6β-三醇(8)、白桦酯醇(9)、3-吡啶甲酸(10)。该10种化合物均为首次从落叶杯伞中分离得到。

Abstract: 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.