12种常见食用蘑菇脂肪酸绝对含量的测定

Determination of the long chain fatty acids in 12 common species of edible mushroom

目的 :了解 12种常见食用蘑菇长链脂肪酸的绝对含量。方法 :以正十七酸为内标 ,HCl- CH3OH抽提和酯化 ,正己烷提取脂肪酸甲酯化物 ,进行毛细管气相色谱分析。结果与结论 :12种食用蘑菇所含脂肪酸的绝对含量不同。除黑木耳外 ,其余均含有较高不饱和脂肪酸 ,其中猴头菇、金针菇、草菇、凤尾菇及紫孢侧耳为高 ,均超过 2 8mg/g。

Objective:[WT5”BZ]To investigate the long chain fatty acids in 12 common species of edible mushroom.[WT5”HZ]Mathods:[WT5”BZ]Fatty acids in drying mushroom samples were hydrolyzed and methylated simultaneously with HCl CH 3OH,and the interal standard C 17∶0 was added in for quantitation analysis.The n hexane extractions of methylated fatty acids were determinated by capillary gas chromatography(GC).[WT5”HZ]Results:[WT5”BZ]Seven long chain fatty acids,manely C14∶0,C 16∶0 ,C 18∶2 ,C 18∶1 ,C 10∶0 , C 20∶4 and C20∶5 were determined accurately.The mathod is easy and less sample needed Conclusion:There are different contents of fatty acids between different mushroom species,and all the determinated mushrooms contain higher levels of unsaturated fatty acids,expecially in the Hericium erinaceus,Flammulina velutipes,volvariella volvacea,Pleurotus sajor caju and Pleurotus sapidus (>28 mg/g),except Auricularia auricula (<5 mg/g). [WT5”HZ]