Separation and identification of chemical constituents of Morchella conica isolated from Guizhou Province China. (October 2019)

• Record Type: Journal Article
• Authors: Yang, Cailing; Meng, Qingfeng; Zhou, Xuan; Cui, Yang; Fu, Shaobin
• Is Part Of: Biochemical systematics and ecology. Volume 86(2019)
• Publication Date: 2019-10
• Subjects: Edible mushroom -- Morchella conica -- Chemical constituents; Chemotaxonomy -- Periodicals; Biochemical variation -- Periodicals; Ecology -- Periodicals; Biochemistry -- Periodicals; Ecology -- Periodicals; Chimiotaxinomie -- Périodiques; Variation biochimique -- Périodiques; Écologie -- Périodiques; 578.012
• DOI: 10.1016/j.bse.2019.103919
• Languages: English
• ISSNs: 0305-1978

Abstract

Abstract: Morchella conica, isolated from Southwest China, was identified based on its microstructure and ITS rDNA sequence. Nine chemical constituents (1 –9 ) were separated from M. conica through fermentation, and their structures were identified according to spectroscopic data and chemical evidence as follows: two unsaturated fatty acid and ester (1–2 ), three sterols (3–5 ), one aromatic carboxylic acid (6 ) and derivatives (7 ), one base (8 ), and chlorinated aromatic esters (9 ). Subsequently, the chemotaxonomic significance of Compounds2, 7, and9, which are the first to be reported in Morchella spp., was summarized. Graphical abstract: Image 1