文献类型：期刊文献

英文题名：GC-MS Profiling of Volatile Components in Different Fermentation Products of Cordyceps Sinensis Mycelia

作者：Zhang, Hongyang[1,2];Li, Yahui[1];Mi, Jianing[3];Zhang, Min[2];Wang, Yuerong[1];Jiang, Zhihong[3];Hu, Ping[1]

机构：[1]East China Univ Sci & Technol, Sch Chem & Mol Engn, Shanghai 200237, Peoples R China;[2]East China Univ Sci & Technol, Sch Pharm, Shanghai Key Lab New Drug Design, Shanghai 200237, Peoples R China;[3]Macau Univ Sci & Technol, Macau Inst Appl Res Med & Hlth, State Key Lab Qual Res Chinese Med, Taipa 999078, Macau, Peoples R China

年份：2017

卷号：22

期号：10

外文期刊名：MOLECULES

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000414670600219)】；

基金：This research was financially supported by the National Natural Science Foundation of China (Nos. 81202493 and 81573397), the Opening Project of Shanghai Key Laboratory of New Drug Design (No. 17DZ2271000), the Fundamental Research of Funds from the Central Universities, the Shanghai Natural Science Foundation (No. 15ZR1409400), and the Open Project of State Key Laboratory of Quality Research in Chinese Medicine (No. MUST-SKL-2016-06).

语种：英文

外文关键词：Cordyceps sinensis mycelia; fermentation products; volatile profiling; gas chromatography-mass spectrometry; Simultaneous distillation-extraction; partial least squares-discriminant analysis; quality evaluation

摘要：The fermentation products of Cordyceps sinensis (C. sinensis) mycelia are sustainable substitutes for natural C. sinensis. However, the volatile compositions of the commercial products are still unclear. In this paper, we have developed a simultaneous distillation-extraction (SDE) and gas chromatography-mass spectrometry (GC-MS) method for the profiling of volatile components in five fermentation products. A total of 64, 39, 56, 52, and 44 components were identified in the essential oils of Jinshuibao capsule (JSBC), Bailing capsule (BLC), Zhiling capsule (ZLC), Ningxinbao capsule (NXBC), and Xinganbao capsule (XGBC), respectively. 5,6-Dihydro-6-pentyl-2H-pyran-2-one (massoia lactone) was first discovered as the dominant component in JSBC volatiles. Fatty acids including palmitic acid (C16:0) and linoleic acid (C18:2) were also found to be major volatile compositions of the fermentation products. The multivariate partial least squares-discriminant analysis (PLS-DA) showed a clear discrimination among the different commercial products as well as the counterfeits. This study may provide further chemical evidences for the quality evaluation of the fermentation products of C. sinensis mycelia.