Study On The Chemical Composition And Extraction Process Optimization Of Volvariella Volvacea Fruiting Body

Volvariella volvacea are abundant in production,and can be widely cultivated in most countries around the world.V.volvacea not only have a good taste loved by people around the world,but also can be used as a medicinal material for health care Function.So the research and development of V.volvacea has been widely concerned.In this study,the fruit body of V.volvacea was used as the raw material to optimize the extraction process of sterol compounds in the fruit body of V.volvacea.And the extraction and further separation of small molecular compounds from the fruit body of V.volvacea were carried out by optimizing the obtained process parameters,Purification and identification.Cellulase was selected for the extraction of active ingredients.And on the basis of single-factor experiment,combined with response surface experiment,the ferrophosphorus method was used to determine the content of sterols in the extract,and the content of sterols was used as an indicator The extraction rate of sterol components in V.volvacea was optimized.Experiments showed that the main parameters of the best sterol extraction process were extraction temperature 64.75 ℃,enzyme extraction concentration 8.46 mg/ml,and reaction system p H 4.4.At this time,sterol compounds the extraction rate was 1.401%.Seven compounds were separated from the mushroom body by various chromatograp hy methods.They are ergosterol(1),3β-hydroxy-5α,8α-epidioxyergosta-6,22-diene(2),Nphenethyl-2-formyl-5-hydroxymethylpyrrole(3),5,8-Epidioxy-5α,8α-ergosta-6,9,22E-tien-3β-ol(4),5α,6α-epoxy-(22E,24R)-ergosta-8(14),22-diene-3β,7α-diol(5),3-isobutylhexahydropyr rolo[1,2-α]pyrazine-1,4-dione(6),3-(sec-butyl)hexahydropyrrolo[1,2-α]pyrazine-1,4-dione(7).