Insights into Triterpene Acids in Fermented Mycelia of Edible Fungus Poria cocos by a Comparative Study
Insights into Triterpene Acids in Fermented Mycelia of Edible Fungus Poria cocos by a Comparative Study
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食用菌茯苓发酵菌丝体中三萜酸的比较研究
DOI：
10.3390/molecules24071331
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发表时间：
2019-04-04
期刊：
影响因子：
4.6
通讯作者：
Huang, Luqi
中科院分区：
文献类型：
--
作者：
Jin, Jian;Zhou, Rongrong;Huang, Luqi
茯苓是一种可食用的形成菌核的真菌，在中国被广泛用作食品补充剂和补品。采用高效液相色谱-四极杆/飞行时间质谱联用技术（HPLC-QTOF-MS/MS）对发酵椰子树菌丝体、天然菌核表皮和内部的三萜酸进行了鉴定。在发酵菌丝中共鉴定出19种三萜酸，其中表皮鉴定出31种，内部鉴定出24种。对9种三萜酸进行了定量测定，其中脱氢厚皮酸和厚皮酸两种有价值的三萜在发酵菌丝部位的浓度分别达到1.07 mg/g和0.61 mg/g，均显著高于两种天然部位的浓度。发酵后的菌丝体中含有高浓度的三萜酸，是生产某些目标三萜化合物和功能性食品的良好选择。
As an edible sclerotia-forming fungus, Poria cocos is widely used as a food supplement and as a tonic in China. High-performance liquid chromatography-quadrupole/time-of-flight mass spectrometry (HPLC-QTOF-MS/MS) was applied to identify triterpene acids in fermented mycelia of P. cocos, as well as the epidermis and inner part of natural sclerotia. A total of 19 triterpene acids were identified in fermented mycelia, whereas 31 were identified in the epidermis and 24 in the inner part. Nine triterpene acids were quantitatively determined, and the concentrations of two valuable triterpenes, dehydropachymic acid and pachymic acid, reached 1.07 mg/g and 0.61 mg/g in the fermented mycelia part, respectively, and were both significantly higher than the concentration in the two natural parts. The fermented mycelia could be a good choice for producing some target triterpene compounds and functional foods through fermentation thanks to the high concentration of some triterpene acids.