Chemical Constituents Analysis of Morchella and Determination of 4-Hydroxybenzyl Alcohol
- VernacularTitle:羊肚菌化学成分分析与对羟基苯甲醇的含量测定
- Author:
Shi LI
1
;
Junzhi WANG
;
Pan ZHANG
;
Lanqing LIU
;
Pingyuan LI
;
Gaigai DENG
;
Haibo HE
Author Information
- Keywords: Morchella esculenta; active ingredient; purification; 4-Hydroxybenzyl alcohol
- From: World Science and Technology-Modernization of Traditional Chinese Medicine 2018;20(12):2237-2242
- CountryChina
- Language:Chinese
- Abstract: Objective: To analyze the chemical constituents of Morchella esculenta, and to determine the main activeingredient of it, so as to better control the quality of Morchella esculenta and promote the development and utilization of Morchella. Methods: The compounds were extracted and percolated by ethanol. The samples were separated using silicagel and identified by13C-NMR data. HPLC was used to assay the contents of 4-Hydroxybenzyl alcohol. Results: A totalof 5 compounds were isolated and their structures were identified as 11, 15, 19-trimethyl-5, 9-eicosadienoic acid, cis-13-Docosenoic acid&Erucic acid, 4-Hydroxybenzyl alcohol, Ergosta-5, 7, 22-triene-3β-ol and Mannitol. Conclusion: 4-Hydroxybenzyl alcohol was first isolated from the Morchella esculenta fruiting body, and HPLC method for thedetermination of 4-Hydroxybenzyl alcohol was established. The content of 4-Hydroxybenzyl alcohol were no less than0.40％. The determination method can be used for quality control of Morchella esculenta.
