【摘要】 利用多种色谱分离技术从辣乳菇(Lactarius piperatus)子实体中分离纯化得到9个化合物,根据理化性质和波谱学解析,分别鉴定为硬脂酸(1)、棕榈酸(2)、邻苯二甲酸二异丁酯(3)、(22E,24R)-麦角-5,22-二烯-3β-醇(4)、(22E,24R)-5α,8α-过氧-麦角-6,22-二烯-3β-醇(5)、(22E,24R)-麦角-7,22-二烯-3β,5α,6β-三醇(6)、isolactarorufin(7)、(22E,24R)-3β,5α,9α-三羟基-麦角-7,22-二烯-6-酮(8)和(22E,24R)-麦角-7,22-二烯-3β,5α,6β,9α-四醇(9).其中化合物(1)、(2)、(3)、(4)和(5)均系首次从该野生食用菌子实体中分离得到.更多还原

【Abstract】 Nine compounds were extracted from the fruit body of Lactarius piperatus by silica gel column chromatography.According to the physical and chemical properties and spectroscopic analysis,they were identified as stearic acid(1),octadecanoic acid(2),phthalic acid diisobutyl ester(3),(22E,24R)-ergosta-5,22-dien-3β-ol(4),(22E,24R)-5α,8α-epidioxy-ergosta-6,22-dien-3β-ol(5),(22E,24R)-ergosta-7,22-dien-3β,5α,6β-triol(6),isolactarorufin(7),(22E,24R)-3β,5α,9α-trihydroxy-ergosta-7,22-dien-6-one(8) and(22E,24R)-ergosta-7,22-diene-3β,5α,6β,9α-tetrol(9),respectively.The compounds(1),(2),(3),(4) and(5) were all isolated from this wild edible mushroom for the first time.更多还原