JOURNAL 327


Records of Natural Products
VOLUME & ISSUE
Year: 2010 Issue: 4 October-December
PAGES
p.218 - 223
STATISTICS
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AUTHORS
    Valery M. Dembitsky, Alexander O. Terent’ev and Dmitri O. Levitsky
PDF OF ARTICLE

GRAPHICAL ABSTRACT


ABSTRACT


 A comparative study on the free amino acids of 15 wild edible mushroom species belonging to the genus Boletus (phylum Basidiomycota) was developed. The major amino acids in the fruit bodies were arginine , alanine, glutamine, and glutamic acid. The most abundant fatty acids were oleic ( 9-18:1), linoleic acid (9,12-18:2) , and palmitic acid (16:0), but a great variation of the ester composition from one to another one was found. Chemical constituents were characterized by GC-MS, and other chemical methods.

KEYWORDS
  • Boletus
  • mushrooms
  • amino acids
  • fatty acids
  • GC-MS