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- Title
GC-MS Profiling of Volatile Components in Different Fermentation Products of Cordyceps Sinensis Mycelia.
- Authors
Hongyang Zhang; Yahui Li; Jianing Mi; Min Zhang; Yuerong Wang; Zhihong Jiang; Ping Hu
- Abstract
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.
- Subjects
CORDYCEPS; FERMENTATION; CLAVICIPITACEAE; GAS chromatography; CHROMATOGRAPHIC analysis
- Publication
Molecules, 2017, Vol 22, Issue 10, p1800
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules22101800