数種の担子菌の硬質および軟質子実体における構成成分の相違(構成単糖類組成とエタノール可溶性脂質の構成脂肪酸組成)

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キーワード：キノコ，構成脂肪酸組成，白色腐朽菌，褐色腐朽菌，軟質子実体、硬質子実体　The fruit bodies of several Basidiomycetes were respectively fractionated to the cold ethanol extraxt, the hot water extract and the residue. The composition of constituent ethanol soluble fatty acids was investigated by GC and GC-MS after methanolysis of the ethanol extract. The composition of constituent monosaccharides was investigated by GC after hydrolysis and preparation of alditol acetate derivatives. The hard fruit bodies in comparison with soft ones contained the odd and relatively higher fatty acids in a considerable amount. A remarkable difference between a soft and hard fruit bodies was observed in the constituent monosaccharides of the hot water extract, namely the soft fruit bodies contained a small amount of glucose and a large amount of galactose comparing to the hard ones. No significant qualitative difference of fruit bodies among white and brown rot fungi were observed. Both the hot water extract and the residue of SUGIHIRATAKE ((Pleurocybella porrigens (Pers.: F.) Sing.) fruit body particularly contained ca. 3% of xylose on the basis of total monosaccharides.　Key words:monosaccharide, fatty acid, soft and hard fruit body, Basidiomycetes, mushroom
山形大学の論文
2005-02-16