Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Online ISSN : 1882-1006
Print ISSN : 0015-6426
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Characteristic Long-Chain Fatty Acid of Pleurocybella porrigens
Yoshiaki AMAKURAKazunari KONDOHiroshi AKIYAMAHideyuki ITOTsutomu HATANOTakashi YOSHIDATamio MAITANI
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Volume 47 (2006) Issue 4 Pages 178-181

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Abstract

As part of an investigation on the chemical constituents and contaminants of the basidiomycete Pleurocybella porrigens (Japanese name: Sugihiratake), we analyzed the UV-detected constituents of this mushroom using HPLC. One of the major UV peaks detected was isolated and identified as α-eleostearic acid, a long-chain fatty acid with a conjugated triene moiety, based on the results of spectroscopic methods. α-Eleostearic acid was concluded to be a characteristic fatty acid of P. porrigens, because it was not detected in eight other edible mushrooms examined. Free long-chain fatty acids in P. porrigens and other edible mushrooms were analyzed by HPLC after derivatization with acidic 2-nitrophenylhydrazine hydrochloride. Oleic acid was the main fatty acid in P. porrigens, and saturated long-chain fatty acids such as linoleic acid, palmitic acid, and stearic acid, together with α-eleostearic acid, were also detected.

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© 2006 Japanese Society for Food Hygiene and Safety
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