摘要
研究广东虫草(Cordyceps guangdongensis)的脂肪酸组成,为其药用性和食用性的深入研究奠定基础。利用气相色谱-质谱联用(GC-MS)技术对广东虫草的人工栽培子实体、液体发酵菌丝体和发酵菌液的脂肪酸组成进行测定分析。结果显示,广东虫草子实体的脂肪酸主要为亚油酸、油酸和棕榈酸,与传统中药冬虫夏草(C.sinensis)的脂肪酸组成基本一致;菌液脂肪酸中亚油酸含量达60%以上;而菌丝体脂肪酸以饱和脂肪酸为主,亚油酸含量相对较低,不足30%。
The fatty acid components of cultivated fruit bodies,and mycelium and spent liquid from submerged cultures of a newly cultivated mushroom species,Cordyceps guangdongensis,have been studied as part of an investigation of the dietary and medicinal properties of this fungus.Gas chromatography-mass spectrometry（GC-MS） revealed that oleic,linoleic and palmitic acids were the main fatty acids in fruit bodies.Spent culture liquid contained predominantly unsaturated fatty acids and was rich in linoleic acid（60%）,while fungal mycelium contained mainly saturated fatty acids with lower concentrations of linoleic acid（30%）.
出处
《食用菌学报》
北大核心
2010年第2期89-92,共4页
Acta Edulis Fungi
基金
粤港关键领域重点突破招标项目(编号:2007168604)
广东省基金团队项目(编号:E05202480)
广州市科技计划项目(编号:2007Z3-E0511)
广东省科技计划重点专项(编号:2008A020100024)
广东省科学院分析测试项目(编号:sf200806)的部分研究内容
关键词
广东虫草
脂肪酸
气相色谱-质谱联用
Cordyceps guangdongensis
unsaturated fatty acids
gas chromatography-mass spectrometry
