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

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.

Determination of Volatile Components from Live Water Lily Flowers by an Orthogonal-Array-Design-Assisted Trapping Cell

“…Several analytical methods have been developed to determine the volatile constituents present in flowers. These methods include using Soxhlet extraction [8], steam or water distillation [9,10], and solvent extraction [11] to produce essential oils, which are subjected to gas chromatography-mass spectrometry (GC-MS) for compound separation and identification [12]. However, the drawback of these extraction methods is that they create a substantial amount of waste solvents, are time-consuming, and require many samples.…”

Effects of Bailing capsule on diabetic nephropathy based on UPLC-MS urine metabolomics

“…7 Since the Qing dynasty, it has been widely used as a health care product to replenish the kidney and soothe the lung for centuries. 8 Recent pharmacological researches showed that Cordyceps sinensis has antioxidation activity, immunomodulating effect, anti-mutation effect and antitumour effect. 9,10 Previous study also demonstrated that Cordyceps could protect against chronic kidney disease progression by affecting the TLR4/NF-kB lipid and redox signaling pathway.…”

Analysis of Volatile Components in Different Ophiocordyceps sinensis and Insect Host Products

“…49.13%, and 40.87% of the total volatile compounds in W, A, A0, A1, A2, A3, FB, FC20d, FC40d, FC60d, FC80d, FC100d, Tx-LU, Tx-LI, Tx-PU, and Tx-PI, respectively. With the method of simultaneous distillation-extraction (SDE) and GC-MS, 17 and 42 volatile compounds were identified in the mycelia of O. sinensis from solid-state media and submerged fermentation, respectively [17]; in Bailing capsule and Zhiling capsule, the commercial fermentation products of O. sinensis mycelia, 39 and 56 volatile compounds were identified, respectively [18]. While by the technique of HS-SPME combined with GC×GC-QTOFMS in this study, 99-107 volatile compounds were identified from the fermentation cultures of O. sinensis mycelia, indicating the superior sensitivity and resolution of the present method.…”

“…This compound is so far detected from beneficial plants such as Irish York cabbage [28], stevia Stevia rebaudiana leaves [29], an aquatic perennial herb Limnophila indica extract [30], plant-based food such as chestnut and jujube honey [31], and from exhaled breath in both children with allergic asthma and control [32]. 5,6-Dihydro-6-pentyl-2H-pyran-2-one (massoia lactone) is discovered as the dominant volatile component in a fermented mycelial product of Paecilomyces hepiali fungus [18]. 2,5,6-trimethyldecane is the first reported dominant volatile compound in O. sinensis-based products in the present study.…”

“…From the mycelia of O. sinensis cultured with solid-state media and submerged fermentation, 51 volatile compounds were identified, and there is a great difference in the numbers of compounds in the two mycelia, but phenols, acids, and alkanes were the major classes of compounds, while butylated hydroxytoluene was the most abundant volatile compound in both mycelia [17]. The volatile components in several commercial fermentation products from mycelial strains isolated from natural Chinese cordyceps were also analyzed, and 5,6-Dihydro-6-pentyl-2H-pyran-2-one (massoia lactone) was discovered as the dominant component in the essential oils of Jinshuibao capsule volatiles, and fatty acids including palmitic acid (C16:0) and linoleic acid (C18:2) were also found to be major volatile compositions of the fermentation products [18]. It seems that products from different cultivation methods may exhibit different volatile components.…”