| 食用菌脂肪酸成分研究 |
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| 引用本文： | 张碧波,冉烈.食用菌脂肪酸成分研究[J].西南农业大学学报,2005,27(2):277-279. |
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| 作者姓名： | 张碧波 冉烈 |
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| 作者单位： | 渝西学院生命科学系，重庆永川402168 |
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| 基金项目： | 重庆市科委资助项目(021204) |
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| 摘 要： | 利用气相色谱仪对重庆地区常见食用菌的脂肪酸组成进行了分析，结果发现所测食用菌的粗脂肪酸含量在1％～6％之间。其中松茸的含量最高，达5．56％。最低为凤尾菇，仅有1．43％。脂类中共有4钟不饱和脂肪酸得到确认，其含量及不饱和脂肪酸的比值均有着较大的差异。
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| 关 键 词： | 食用菌 脂肪酸 气相色谱 |
| 文章编号： | 1000-2642(2005)02-0277-04 |
A STUDY OF FATTY ACID COMPOSITION IN EDIBLE FUNGI |
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| ZHANG Bi-bo,RAN Lie.A STUDY OF FATTY ACID COMPOSITION IN EDIBLE FUNGI[J].Journal of Southwest Agricultural University,2005,27(2):277-279. |
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| Authors: | ZHANG Bi-bo RAN Lie |
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| Abstract: | Gas chromatography was performed to analyze to composition of fatty acids of several species of edible fungi available on the markets in Chongqing. The content of crude oil ranged from 1% to 6%, with the highest content (5.56%) found in Agaricus blaze and the lowest content (1.43%) found in Pleurotus sajor. A total of 4 unsaturated fatty acids were identified. Their contents varied considerably with the species. |
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| Keywords: | edible fungus fatty acid gas chromatography |
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