スギヒラタケに含まれる特徴的な長鎖脂肪酸について Characteristic Long-Chain Fatty Acid of Pleurocybella porrigens

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Abstract

キシメジ科スギヒラタケの化学成分に関する研究の一環として,本キノコ中のUV検出成分についてHPLC分析を行った.UV検出による主要ピークの1つを単離したところ,各種分光法の結果に基づき,共役トリエン構造を有するα-エレオステアリン酸であると同定した.α-エレオステアリン酸は,試験した他の8種の食用キノコからは検出されなかったため,スギヒラタケ特有の脂肪酸であることが示唆された.またスギヒラタケおよび他の食用キノコ中の遊離長鎖脂肪酸について,2-ニトロフェニルヒドラジドへ変換後,HPLC分析した.スギヒラタケの主要脂肪酸としてオレイン酸が検出され,α-エレオステアリン酸のほか,リノール酸,パルミチン酸,ステアリン酸などの飽和長鎖脂肪酸が検出された.

As part of an investigation on the chemical constituents and contaminants of the basidiomycete <i>Pleurocybella porrigens</i> (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 <i>P. porrigens</i>, because it was not detected in eight other edible mushrooms examined. Free long-chain fatty acids in <i>P. porrigens</i> and other edible mushrooms were analyzed by HPLC after derivatization with acidic 2-nitrophenylhydrazine hydrochloride. Oleic acid was the main fatty acid in <i>P. porrigens</i>, and saturated long-chain fatty acids such as linoleic acid, palmitic acid, and stearic acid, together with α-eleostearic acid, were also detected.

Journal

  • Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

    Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 47(4), 178-181, 2006-08-25

    Japanese Society for Food Hygiene and Safety

References:  18

Cited by:  1

Codes

  • NII Article ID (NAID)
    10020349918
  • NII NACSIS-CAT ID (NCID)
    AN00117741
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    00156426
  • NDL Article ID
    8087021
  • NDL Source Classification
    ZS17(科学技術--医学--衛生学・公衆衛生)
  • NDL Call No.
    Z19-364
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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