Journal of environmental and Sanitary engineering (환경위생공학)

Korean Society for Environmental Sanitary Engineers (대한환경위생공학회)
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Comparison on the fatty acid Composition of Korean edible mushrooms

한국산 식용버섯의 지방산 조성에 관한 비교

  • Ahn Jang-Soo (National Institute of Health) ;
  • Lee Kyu-Han (Department of Food Science and Nutrition, Dankook University)
  • Published : 1987.11.01
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Abstract

A Comparison on the fatty acid composition of 7 species of Korean edible mushroom(Agaricus bisporus, Tricholoma matsutake, Lentinus edodes, Pleurotus ostreatus, Ramaria botrytis, Sarcodon asparatus, Calocybe gambosa) were investigated by gasliquid Chromatography. The results were obtained as follows: 1) The major fatty acid in all samples were linoleic $(77.33-35.53\%)$, oleic $(39.69-1.58\%)$ and palmitic$(22.51-7.31\%)$ acid, 31 2) The content of linoleic acid was the highest in Agaricus Bisporus, Pleurotus ostreatus and Lentinus edodes meanwhile, the content of oleic acid of these mushrooms was significantly low compared with others. 3) Quantity of myristic acid was higher in comparison with fatty acid composition from common lipid source.

한국산 식용버섯 7종(양송이, 송이, 표고, 느타리 , 싸리 . 능이 , 밤버섯)에 대한 지방산 조성을 GC로서 비교 분석하였다. 1) 모든 버섯의 주된 지방산은 linoleic acid $(71.33-35.53\%)$, oleic acid$(39.69-158\%)$, Palmitic acid $(22.51-7.31\%)$이었다. 2) linoleic acid의 함량은 양송이버섯, 느타리버섯 및 표고버섯에서 가장 높았으나 이들 버섯의 oleic acid의 함량은 바른 버섯에 비하여 현저히 낮았다. 3) myristic acid는 일반적인 지질보다 약간 많은 것이 특징이었다.

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