CAJ | 학술논문

利用多种色谱分离技术从红托竹荪子实体中分离纯化了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）、亚油酸乙酯（2）、尿嘧啶（3）、麦角-5,22-二烯-3β-醇（4）、5α,8α-过氧-麦角-6,22-二烯-3β-醇（5）、（22E,24R）-麦角甾-7,22-二烯-3β,5α,6β-三醇（6）、russulamide（7）、cerebroside B（8）和cerebroside D（9）.这些化合物均系首次从该食用菌中分离得到.
이용다충색보분리기술종홍탁죽손자실체중분리순화료9개화합물,근거이화성질화파보학해석,분별감정위경지산（1）、아유산을지（2）、뇨밀정（3）、맥각-5,22-이희-3β-순（4）、5α,8α-과양-맥각-6,22-이희-3β-순（5）、（22E,24R）-맥각치-7,22-이희-3β,5α,6β-삼순（6）、russulamide（7）、cerebroside B（8）화cerebroside D（9）.저사화합물균계수차종해식용균중분리득도.
Nine compounds were isolated from the fruit body of Dictyophora rubrovolvata by silica gel column chromatography.On the basis of spectroscopic analysis and comparison with the reported data,they were identified as stearic acid(1),ethyl linoleate(2),uracil(3),ergosta-5,22-dien-3β-ol(4),5α,8α-epidioxy-ergosta-6,22-dien-3β-ol(5),(22E,24R)-ergosta-7,22-dien-3β,5α,6β-triol(6),russulamide(7),cerebroside B(8) and cerebroside D(9),respectively.These compounds were all obtained from this edible mushroom for the first time.