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International Journal of Medicinal Mushrooms
Factor de Impacto: 1.423 Factor de Impacto de 5 años: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN En Línea: 1940-4344

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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.v19.i4.20
pages 319-326

Preparative Isolation of 5 Antioxidant Constituents from the Medicinal Mushroom Phellinus baumii (Agaricomycetes) by High-Speed Countercurrent Chromatography and Preparative High-Performance Liquid Chromatography

Libin Ye
University of Illinois at Urbana-Champaign; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi; and Key Laboratory of Edible Fungi Resources and Utilization (South), People's Republic of China Ministry of Agriculture, Shanghai, China; College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
Hongjian Zheng
College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
Zhong Zhang
National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Yan Yang
National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China

SINOPSIS

Four extract fractions from the fruiting bodies of Phellinus baumii were acquired. Preliminary investigation of radical scavenging ability showed that the ethyl acetate extract exhibited the strongest antioxidant activity. To gain insight into the antioxidant mechanism, 5 antioxidant constituents were prepared from the ethyl acetate extract using high-speed countercurrent chromatography with a solvent system consisting of n-hexane, ethyl acetate, methanol, and water (0.8:3:1.5:2.5, v/v/v/v), and preparative high-performance liquid chromatography. Electrospray ionization mass spectrometry and nuclear magnetic resonance spectra were used to analyze the structures of these compounds and revealed that they were caffeic acid (compound 1), inoscavin A (compound 2), 3,4-dihydroxy benzaldehyde (compound 3), coumarin (compound 4), and naringenin (compound 5). Compound 2 showed strong antioxidant activity, and compounds 1, 3, and 5 showed moderate antioxidant activity. Thus, a more clearly and usefully scientific background is provided herein for the development of relative functional foods or biomedical products using Ph. baumii as the raw material.


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