title: [Lipid content and fatty acid composition of the higher edible fungus--the oyster mushroom Pleurotus ostreatus (Fr.) Kummer].
abstract: The content of free lipids in wild and cultivated plant bodies, as well as in the surface and deep mycelium of the higher edible basidiomycete Pleurotus ostreatus (Fr.) Kummer--Oyster mushroom--was studied. By means of GL chromatography fatty acids with the number of C atoms from 8 to 20 were identified. In plant bodies and mycelium of the Oyster mushroom unsaturated fatty acids preveil; the main portion falls to oleic acid (up to 56%).
mesh_terms: D001487:Basidiomycota / Q000032:analysis*; D002849:Chromatography, Gas; D005227:Fatty Acids / Q000032:analysis*; D005609:Free Radicals; D008055:Lipids / Q000032:analysis*; D011124:Polyporaceae / Q000032:analysis*
chemical_list: D005227:Fatty Acids; D005609:Free Radicals; D008055:Lipids
vernacular_title: Soderzhanie lipidov i sostav zhirnykh kislot vysshego s"edobnogo griba--veshenki obyknovennoĭ Pleurotus ostreatus (Fr.) Kummer.