摘要
采用气相色谱法分析了杏鲍菇子实体和大麦粒菌丝体的脂肪酸组成.其主要脂肪酸成分软脂酸、亚油酸和γ亚麻酸,在子实体和大麦粒菌丝体中分别占13 14%、22 40%;60 09%、43 01%和21 14%、10 67%.其中多不饱和脂肪酸亚油酸占优,且杏鲍菇子实体和大麦粒菌丝体中含有较高比例含量的γ亚麻酸.
Gas chromatography was used to analyze the compositions of fatty acids in the fruitbody and mixture barley and mycelium of Pleurotus eryngii. The results showed that its main fatty acids composition were soft fatty acids (C_(16:0)), linoleic acids (C_(18:2)) and γ-linoleic acids (C_(18:3)), which were 13.14%,60.09%, 10.67% and 22.40%, 43.01%, 21.14% of the total fatty acids content in the fruitbody and solid medium of Pleurotus eryngii. That the mixture barley and mycelium of Pleurotus eryngii were worth developing and using.
出处
《淮阴师范学院学报（自然科学版）》
CAS
2004年第1期61-63,共3页
Journal of Huaiyin Teachers College;Natural Science Edition
基金
江苏省教育厅自然科学基金资助项目(02KJD10008)
淮安市科技局立项资助课题(HAN222)
