The Chemical Compositions of the Lipid Extracted from Fermented Mycelium of Grifola frondosa

Bao Qin Wang; Ze Ping Xu; Chuan Lun Yang

doi:10.4028/www.scientific.net/AMR.503-504.412

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 503-504The Chemical Compositions of the Lipid Extracted...

The Chemical Compositions of the Lipid Extracted from Fermented Mycelium of Grifola frondosa

Abstract:

The lipids from fermented mycelium of G. frondosa were extracted using supercritical flow CO2 and analyzed by GC-MS. There were 24 compounds detected in the lipids and the main compositions were octadecadienoic acid, eicosadienoic acid and hexadecanoic acid, with a little terpenoid compounds of cedrene, caryophyllene, isopropenylcarene, squalene, and some ergosterol. The total fatty acid content of the lipid was 89.18%, in which, the unsaturated fatty acid was 71.09%. The main compositions of saturated fatty acid were hexadecanoic acid and the main compositions of unsaturated fatty acid were linoleic acid and eicosadienoic acid (EDA). The contents of linoleic acid and EDA in the lipid from G. frondosa mycelium were 48.65% and 29.91% respectively.

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Periodical:

Advanced Materials Research (Volumes 503-504)

Pages:

412-415

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.503-504.412

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Online since:

April 2012

Authors:

Bao Qin Wang, Ze Ping Xu, Chuan Lun Yang

Keywords:

Composition, Eicosadienoic Acid, Fermented Mycelium, GC/MS Analysis, Grifola frondosa, Lipid, Polyunsaturated Fatty Acid, Supercritical Flow CO₂ Extract

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