摘要
采用气相色谱-质谱联用方法分别对野生红蘑、猴头菇、香菇三种食用菌中脂肪酸含量与组成进行测定、比较与分析。结果表明:野生红蘑鉴定出3种脂肪酸,其比例为十六酸13.47%,9,12-十八碳二烯酸28.30%,油酸58.23%;猴头菇签定出4种脂肪酸,其比例为十六酸24.03%,9,12-十八碳二烯酸21.85%,油酸42.40%,硬脂酸11.73%;香菇中鉴定出2种脂肪酸,其比例为十六酸11.86%,9,12-十八碳二烯酸88.14%。
The fatty acids composition and relative content were identified and analyzed by gas chromatographymass spectrometry （GC/MS）which extracted from Gomphidius rutilus, Hericium erinaceus and Lentinus edodes respectively, The results showed that three kinds of fatty acids were found in Gomphidius rutilus oil, and the major ratio of them were hexadecanoic acid 13.47% ,linoleic acid 28.30% and oleic acid 58.23% to fruit body（dry weight）. Four kinds of fatty acids were found in Hericium erinaceus oil,and the major ratio of them were hexadecanoic acid 24.03%, linoleic acid 21.85% ,oleic acid 42.40% and linoleic acid accounted 11.73% to fruit body（dry weight）.Only two kinds of fatty acids were found in Lentinus edodes oil,and ratio were hexadecanoic acid 11.86%, linoleic acid 88.14%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期56-58,共3页
Science and Technology of Food Industry
基金
鞍山科技计划项目(08SF24)
