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.
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.
出处
《西南农业大学学报（自然科学版）》
CSCD
北大核心
2005年第2期277-279,共3页
Journal of Southwest Agricultural University
基金
重庆市科委资助项目(021204)
关键词
食用菌
脂肪酸
气相色谱
edible fungus
fatty acid
gas chromatography
