担子菌類の脂質成分に関する研究 (第5報) : チミダレアミタおよびチカイガラタケの脂質成分

概要

論文の詳細を見る
The properties of the oils of Confragosa and Tricolor (Table-1), the composition of the fatty acid (Table-2) and the unsoponifiable matters were examined. These mushrooms were dried and extracted with ether. The mixed fatty acids were esterified into methyl esters with methanol and p-toluen sulfonic acid, then the fatty acid composition was examined by gaschromatography. The composition of conjugated polyenoic acid and total polyenoic acid were calculated from the UV absorption spectra with the mixed fatty acids and their isomerized derivatives (Table-3). The both unsaponifible matters were soft orange-yellow solid. The content of sterols in unsaponifiable matters was shown in (Table-4). The main sterols were purified by means of silica-gel column liquidchromatography and recrystalization, followed by analysis by gaschromatography after treatment with TMSE. The composition of sterol was ergosterol (30.1%) and 22, 23-dihydroergosterol (24.7%) for Confragosa, and ergosterol (8.2%) and 22, 23-dihydroergosterol (8.9%) for Tricolor.
社団法人日本油化学会の論文