Analysis of fatty acid composition and content in three strains of Stropharia rugoso-annulata by GC-MS

Authors

ZHAO Yan, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China; Shanghai Baixin Bio-Tech Co., Ltd., Shanghai 201403, China
REN Yunfei, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China
CHEN Mingjie, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China
ZHA Lei, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China
SONG Xiaoxia, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China
GUO Ligang, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China
WANG Chenguang, Shanghai Baixin Bio-Tech Co., Ltd., Shanghai 201403, China

Abstract

The fatty acids composition and relative content were analyzed by gas chromatography-mass spectrometry (GC-MS), which were extracted from the mycelia of Stropharia rugoso-annulata Farlow apud Murrill strains Gaoyou, Zhaoyang and Tufei. The results showed that 15 kinds of saturated fatty acids and 18 kinds of unsaturated fatty acids were found in Gaoyou and Zhaoyang mycelia. The fatty acids composition in Tufei mycelia consisted of 11 kinds of saturated fatty acids and 17 kinds of unsaturated fatty acids, which were less than those in Gaoyou and Zhaoyang mycelia. The relative content of unsaturated fatty acids was higher than that of saturated fatty acids in three stains of Stropharia rugoso-annulata, accounting for 77.4%, 77.5% and 78.7% of the total fatty acids in Gaoyou, Zhaoyang and Tufei, respectively. Linoleic acid was the main unsaturated fatty acid, which were 76.8%, 88.5% and 72.8% of the total unsaturated fatty acids in mycelia of Gaoyou, Zhaoyang and Tufei, respectively. Palmitic acid was the main saturated fatty acid, which accounted for 64.3%, 69.2% and 62.5% of the total saturated fatty acids in mycelia of Gaoyou, Zhaoyang and Tufei, respectively.

Publication Date

3-28-2018

First Page

65

Last Page

67,72

DOI

10.13652/j.issn.1003-5788.2018.03.013

Recommended Citation

Yan, ZHAO; Yunfei, REN; Mingjie, CHEN; Lei, ZHA; Xiaoxia, SONG; Ligang, GUO; and Chenguang, WANG (2018) "Analysis of fatty acid composition and content in three strains of Stropharia rugoso-annulata by GC-MS," Food and Machinery: Vol. 34: Iss. 3, Article 13.
DOI: 10.13652/j.issn.1003-5788.2018.03.013
Available at: https://www.ifoodmm.cn/journal/vol34/iss3/13

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