担子菌類の脂質成分に関する研究 (第6報)
ヒラタケの脂質成分
1970 年 19 巻 7 号 p. 496-499
詳細
1970 年 19 巻 7 号 p. 496-499
The lipid of Hiratake (Pleurotus ostreatus Quel) was investigated on its general properties, the fatty acid compositions and the charactristics of unsaponifiable matter, comparing with those of Ventricosa and Akahatsu studied by author.
The mashroom was dried and extracted with ether. The mixed fatty acid was esterified to methyl ester with methanol and p-toluen sulfonic acid. The fatty acid compositions determined by GLC were as follows, C14 : 0 1.1, C16 : 0 23.0, C16 : 1 10.4, C18 : 0 2.1, C18 : 1 36.2, C18 : 2 27.2 (%).
The unsaponifiable matter was a light yellow soft solid. The sterol percentage in unsaponifiable matter was 20.7% and Δ5, 7-sterol 18.8%. The sterol was treated with TMSE and sterol compositions were determined by GLC. The main sterol was considered as ergosterol (70.0%).
