Ukr.Biochem.J. 2013; Volume 85, Issue 5, Sep-Oct, pp. 170-176

doi: http://dx.doi.org/10.15407/ubj85.05.170

Identification of components of the milky juice of Lactarius pergamenus (Fr.)Fr fungi by gas-liquid chromatography/mass spectrometry

28.10.2015   Uncategorized   No comments

M. V. Tsivinska1,2, L. V. Panchak3, R. S. Stoika4,1, V. O. Antonyuk4,3

1Ivan Franko Lviv National University, Ukraine;
2Scientific-Research Center of Criminalistic Examination in Lviv Region, Ministry of Internal Affairs of Ukraine;
3Danylo Halytskyi Lviv National Medical University, Ukraine;
4Institute of Cell Biology, National Academy of Sciences of Ukraine, Lviv;
e-mail: antonyukvo@gmail.com

The authors have proposed method of separation of methanol extract of Lactarius pergamenus basidiomes and investigation of fractions extracted with hexane which, according to our previous studies, possess the highest antiproliferative and antifungal activity. Main attention was given to fractionation and analysis by gas-liquid chromatography-mass spectrometry (GLC/MS) of the fraction 1.4 extracted with hexane. The key role in separation of this fraction was played by the use of dioxane which mixes well with both polar and nonpolar solvents (hexane, chloroform, methanol, water). Chemical composition of hexanoic fraction of methanol extract of dried basidomes Lactarius pergamenus fungi were completely characterized. It was found that this fraction  consisted of 38% of fatty acids and their derivatives, 29% – of the phthalates, 13% – of the sesquiterpene, 2% – of aldehydes and 18% – of other compounds (hydrocarbons, alcohols, hydrazine derivatives and unidentified substances). Such combination of constituents allows forming a stable emulsion of milky juice which protects the mushroom fruit body from the bacterial and fungal infections and from eating by the mammalians and insects.

Keywords: , , , ,

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