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Molecules 2017, 22(10), 1800; doi:10.3390/molecules22101800

GC-MS Profiling of Volatile Components in Different Fermentation Products of Cordyceps Sinensis Mycelia

1
School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, China
2
Shanghai Key Laboratory of New Drug Design, School of Pharmacy, East China University of Science and Technology, Shanghai 200237, China
3
State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Taipa, Macau 999078, China
*
Author to whom correspondence should be addressed.
Received: 17 September 2017 / Revised: 16 October 2017 / Accepted: 20 October 2017 / Published: 24 October 2017
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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. View Full-Text
Keywords: Cordyceps sinensis mycelia; fermentation products; volatile profiling; gas chromatography-mass spectrometry; Simultaneous distillation-extraction; partial least squares-discriminant analysis; quality evaluation Cordyceps sinensis mycelia; fermentation products; volatile profiling; gas chromatography-mass spectrometry; Simultaneous distillation-extraction; partial least squares-discriminant analysis; quality evaluation
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Zhang, H.; Li, Y.; Mi, J.; Zhang, M.; Wang, Y.; Jiang, Z.; Hu, P. GC-MS Profiling of Volatile Components in Different Fermentation Products of Cordyceps Sinensis Mycelia. Molecules 2017, 22, 1800.

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