{"title":"[木菇中的游离脂肪酸]。","authors":"L Aho, R Kurkela","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>The total lipid content and percentages of free fatty acids in the lipids of nine wood mushrooms were determined. The total lipid content varied from 9% to 16% of the dry matter. Between 15.9 and 46.5% of the total lipids consisted of free fatty acids. The fatty acid composition of the free fatty acids of six mushrooms was analyzed quantitatively. The main component of the free acids was linoleic acid, which accounted for 30.3...60.7% of the free acids.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"22 7","pages":"603-7"},"PeriodicalIF":0.0000,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[Free fatty acids of wood mushrooms].\",\"authors\":\"L Aho, R Kurkela\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The total lipid content and percentages of free fatty acids in the lipids of nine wood mushrooms were determined. The total lipid content varied from 9% to 16% of the dry matter. Between 15.9 and 46.5% of the total lipids consisted of free fatty acids. The fatty acid composition of the free fatty acids of six mushrooms was analyzed quantitatively. The main component of the free acids was linoleic acid, which accounted for 30.3...60.7% of the free acids.</p>\",\"PeriodicalId\":11281,\"journal\":{\"name\":\"Die Nahrung\",\"volume\":\"22 7\",\"pages\":\"603-7\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1978-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Die Nahrung\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Die Nahrung","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The total lipid content and percentages of free fatty acids in the lipids of nine wood mushrooms were determined. The total lipid content varied from 9% to 16% of the dry matter. Between 15.9 and 46.5% of the total lipids consisted of free fatty acids. The fatty acid composition of the free fatty acids of six mushrooms was analyzed quantitatively. The main component of the free acids was linoleic acid, which accounted for 30.3...60.7% of the free acids.
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