Abstract：
Edible mushrooms, both wild and cultivated, can be seen as healthy functional food. More and more valuable compounds are obtained from mycelia of macromycetes. However, there was limited report about the medicinal fungus Laetiporus versisporus (Lloyd) Imazeki. Herein, L. versisporus was fermented on rice media and the secondary metabolites of mycelia were investigated. In this study, two-step method was used to obtain fermented products, silica gel column chromatography, recrystallization, medium pressure column chromatography, preparative thin-layer chromatography were applied to separate the chemical constituents. Nine chemical compounds (1-9) including one new triterpenoid acid versisponic acid F were identified by NMR (nuclear magnetic resonance) spectroscopy and MS (mass spectrometry). Seven compounds including monolinoleoyl glycerol, linoleic acid, ergosta-5, 7, 22-triene-3β-ol, β-sitosterol, daucosterol, versisponic acid F were isolated for the first time from L. versisporus.
摘要：
食用蘑菇，野生和栽培，可以看作是健康的功能食品。越来越多的有价值的化合物是从大型菌丝体获得的。然而,关于药用真菌Laetiporusverissporus（Lloyd）Imazeki的报道有限。在这里，在水稻培养基上发酵，并研究了菌丝体的次生代谢产物。在这项研究中,采用两步法获得发酵产品，硅胶柱层析,再结晶,中压柱层析,采用制备型薄层色谱法分离化学成分。通过NMR（核磁共振）光谱和MS（质谱）鉴定了9种化学化合物（1-9），其中包括一种新的三萜酸verissponic酸F。七种化合物，包括单烯油酰基甘油，亚油酸,ergosta-5，7，22-三烯-3β-醇，β-谷甾醇，daucosterol,从L.verissporus中首次分离出verissponic酸F。
