| 杏鲍菇子实体和大麦粒菌丝体脂肪酸组成分析 |
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| 引用本文： | 王新风. 杏鲍菇子实体和大麦粒菌丝体脂肪酸组成分析[J]. 淮阴师范学院学报(自然科学版), 2004, 3(1): 61-63 |
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| 作者姓名： | 王新风 |
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| 作者单位： | 淮阴师范学院,生物系,江苏,淮安,223300 |
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| 基金项目： | 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) |
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| 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.
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| 关 键 词： | 杏鲍菇 子实体 固体培养料 脂肪酸 亚油酸 γ亚麻酸 |
| 文章编号： | 1671-6876(2004)01-0061-03 |
| 修稿时间： | 2003-09-13 |
The Analysis of the Fatty Acid Compositions in the Fruitbody and the Mixture Barley and Mycelium of Pleurotus Eryngii |
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| WANG Xin-feng. The Analysis of the Fatty Acid Compositions in the Fruitbody and the Mixture Barley and Mycelium of Pleurotus Eryngii[J]. Journal of Huaiyin Teachers College(Natrual Science Edition), 2004, 3(1): 61-63 |
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| Authors: | WANG Xin-feng |
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| Abstract: | 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. |
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| Keywords: | pleurotus eryngii mixture barley and mycelium fruitbody fatty acids |
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