对厦门及周边地区产的黑木耳、鲍鱼菇、平菇、香菇、草菇、茶树菇、鸡腿菇、金针菇、蘑菇和姬松茸(子实体和菌丝体)的10种食用菌样品中的脂肪进行了测定,并采用气相色谱方法分析了样品中的脂肪酸组成及其含量.测定结果表明:这些食用菌的粗脂肪含量在1%～5%之间,其中姬松茸子实体最高(约5.4%),最低者为黑木耳(约0.7%).脂类中共有10种脂肪酸组成得到了确认,但在含量及饱和脂肪酸与不饱和脂肪酸比值上存在着较大的差别.其中又以棕榈酸、硬脂酸、油酸和亚油酸等为主要脂肪酸,其余的则明显较少.这些为从不同角度探讨对上述食用菌的利用提供了实验依据.The crude oil contents of ten edible fungi (including Aμricμlaria aμricμla, Pleμrotμs abalones, Pleμrotμs ostreatμs, Lentinμs edodes, Volvariella volvacea, Agrocybe chaxingμ, Coprinμs comatμs, Flammμlina velμtipes, Agaricus bisporus, and Agaricμs Blazei) from Xiamen and its neighboring district were determined, and the fatty acid compositions of their oils were analyzed by gas chromatography. The results showed that the contents of the crude oil of these ten edible fungi ranged from 1% to 5% (DM), with the largest content (5.4%) of A. blazei and the least (0.74%) of A. auricular. Total 10 fatty acid compositions were identified and four fatty acids (palmitic, stearic, oleic, and linoleic acids) were more the 10% of relative content in each fungus. According to the ratio of the totaled unsaturated fatty acids to saturated fatty acids, the former four fungi are in the order of F. velitipes, L.edodes, A. chaxingu, and A. bisporus, respectively.福建省自然科学基金(B0110001)资
