Amakura Yoshiaki, Kondo Kazunari, Akiyama Hiroshi, Ito Hideyuki, Hatano Tsutomu, Yoshida Takashi, Maitani Tamio
National Institute of Health Sciences: 1-18-1, Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
Shokuhin Eiseigaku Zasshi. 2006 Aug;47(4):178-81. doi: 10.3358/shokueishi.47.178.
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 a-eleostearic acid, a long-chain fatty acid with a conjugated triene moiety, based on the results of spectroscopic methods. alpha-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 a-eleostearic acid, were also detected.
作为对担子菌侧耳（日语名称：杉平茸）化学成分和污染物调查的一部分，我们使用高效液相色谱法分析了这种蘑菇中紫外线检测到的成分。基于光谱方法的结果，检测到的一个主要紫外线峰被分离并鉴定为α-桐酸，一种带有共轭三烯部分的长链脂肪酸。α-桐酸被认为是侧耳的特征脂肪酸，因为在其他八种食用蘑菇中未检测到。用酸性盐酸2-硝基苯肼衍生化后，通过高效液相色谱法分析了侧耳和其他食用蘑菇中的游离长链脂肪酸。油酸是侧耳中的主要脂肪酸，还检测到了亚油酸、棕榈酸和硬脂酸等饱和长链脂肪酸以及α-桐酸。
