The Study Of Extract,Derivatization And GC Analysis Of Fatty Acids From Mushrooms

Wild edible mushrooms are abundant in Northeast of China because of the special geography and climate. They are appreciated, not only for texture and flavor but also for their chemical and nutritional properties. They are valuable health foods, low in calories, fats, and high in vegetable proteins, vitamins, minerals and essential fatty acids. Some mushrooms have been reported as therapeutic foods, useful in preventing diseases such as hypertension, hypercholesterolemia, atherosclerosis and cancer. These functional characteristics are mainly due to their chemical composition.This article discusses and compares extractions, analysis methods of fatty acid from mushrooms.Compared with HCl,KOH and KOH/ H₂SO₄ , H₂SO₄ is the best catalyzer for methylation. The different solvents of extracting fatty acids from mushroom were compared. We optimized the extraction time, separation method, the disposal of solvent. Compared the spectrogram, that the petroleum ether used as solvent is better than the other. The RSD of relative retention is less than 0.29%; The RSD of chromatographic peak area is less than 4.34%.In addition,this part of the article describes a new method-ulterpress extraction, than different extractions are compared. So come to the conclusion: Soxhlet extraction is the best method when extracting fatty acid from mushrooms .The percentage of fatty acids of 13 mushrooms were determined by GC. The result is shown: the main fatty acids are palmitic acid,stearic acid,oleic acid and linoleic acid in the mushrooms we studied. Unsaturate fatty acid (USFA) is dominant.The fatty acids in Armillaria mellea are more abundant than other species.Twelve fatty acids in Armillaria mellea are detemined by GC/MS.