COMPOSITIONAL ANALYSIS OF PORCINI MUSHROOM EXTRACTS BY NMR AND GLC METHODS

UDC 635.83:543.429.23:543.544.43

  • Skakovskii Evgeniy Dominikovich – PhD (Chemistry), Leading Researcher, the Laboratory of Physical-Chemical Methods of Research. Institute of Physical and Organic Chemistry of the National Academy of Sciences of Belarus (13, Surganova str., 220072, Minsk, Republic of Belarus). Е-mail: sed@ifoch.bas-net.by

  • Tychinskaya Lyudmila Yulʼyevna – PhD (Chemistry), Head of the Laboratory of Physical-Chemical Methods of Research. Institute of Physical and Organic Chemistry of the National Academy of Sciences of Belarus (13, Surganova str., 220072, Minsk, Republic of Belarus). Е-mail: sed@ifoch.bas-net.by

  • Shachenkova Larisa Nikolaevna – PhD (Chemistry), Senior Researcher, the Laboratory of Ion Exchange and Sorption. Institute of Physical and Organic Chemistry of the National Academy of Sciences of Belarus (13, Surganova str., 220072, Minsk, Republic of Belarus). Е-mail: sln13102005@mail.ru

  • Latyshevich Darʼya Nikolaevna – Junior Researcher, the Laboratory of Physical-Chemical Methods of Research. Institute of Physical and Organic Chemistry of the National Academy of Sciences of Belarus (13, Surganova str., 220072, Minsk, Republic of Belarus). Е-mail: dashalatyshevich@yandex.ru

  • Bogushevich Svetlana Evgen’yevna – PhD (Chemistry), Leading Researcher, the Laboratory of Physical-Chemical Methods of Research. Institute of Bioorganic Chemistry of the National Academy of Sciences of Belarus (5, building 2, Akademika Kuprevicha str., 220141, Minsk, Republic of Belarus). Е-mail: bse@iboch.by

  • Lamotkin Sergey Aleksandrovich – PhD (Chemistry), Associate Professor, Head of the Department of Physical-Chemical Methods and Quality Assurance. Belarusian State Technological University (13a, Sverdlova str., 220006, Minsk, Republic of Belarus). Е-mail: jossby@rambler.ru

DOI: https://doi.org/10.52065/2520-2669-2023-265-1-3

Keywords:porcini mushrooms, 1H and 13C NMR, GLC, carbohydrates, amino acids, fatty acids.

For citation: Skakovskii E. D., Tychinskaya L. Yu., Shachenkova L. N., Latyshevich D. N., Bogushevich S. E., Lamotkin S. A. Compositional analysis of porcini mushroom extracts by NMR and GLC methods. Proceedings of BSTU, issue 2, Chemical Engineering, Biotechnologies, Geoecology, 2023, no. 1 (265), pp. 21–29. DOI: https://doi.org/10.52065/2520-2669-2023-265-1-3 (In Russian).

Abstract

The analysis of water-d2, hexane and chloroform-d extracts of the porcini mushroom fruit bodies of the spruce form (Boletus edulis f. edulis) was carried out by the method of 1H and 13C NMR. Caps and stipes of these mushrooms, dried at 60°C and ground together with the knives, were investigated. Four carbohydrates were found in D2O extracts: trehalose, glucose, fructose and mannit, and ten amino acids: alanine, γ-aminobutyric acid, asparagine, valine, glutamine, lysine, proline, tyrosine, threonine, and phenylalanine. Trehalose and glucose predominated among carbohydrates, while alanine, γ-aminobutyric acid, and glutamine dominated among amino acids. GLC analysis of porcini mushroom fruit bodies powder showed the presence of four basic fatty acids: palmitic, stearic, linoleic and oleic, with the latter prevailing. An NMR study of the CDCl3 extracts made it possible to establish the presence of only triacylglycerides in the solution and gave a good correlation with the GLC data. The ratio studi of the integral intensities of the lines belonging to the olefinic carbon atoms in the 13C NMR spectra gave an opportunity to determine the predominant presence of the residues of unsaturated fatty acids in the molecules of triacylglycerides. For oleic and linoleic acids, this is the central position, and for saturated ones, the side ones. It has been shown that the fruit bodies of porcini mushrooms are not only a valuable food product, but also have a pharmaceutical value.

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27.10.2022