Comparison of Transesterification Methods for Fatty Acid Analysis in Higher Fungi: Application to Mushrooms

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• 作者：D. A. Abugri (1)
  W. H. McElhenney (2)
  K. R. Willian (3) krw0018@auburn.edu
• 关键词：Fatty acid methyl esters &#8211 ; Transesterification &#8211 ; Mushrooms &#8211 ; Fatty acids
• 刊名：Food Analytical Methods
• 出版年：2012
• 出版时间：October 2012
• 年：2012
• 卷：5
• 期：5
• 页码：1159-1166
• 全文大小：165.9 KB
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• 作者单位：1. Department of Chemistry, College of Arts and Sciences, Tuskegee University, Tuskegee, AL 36088, USA2. Department of Agricultural and Environmental Sciences, College of Agriculture, Environment and Nutrition Sciences, Tuskegee University, Tuskegee, AL 36088, USA3. Department of Chemistry and Biochemistry, College of Sciences and Mathematics, Auburn University, Auburn, AL 36849, USA
• ISSN：1936-976X

文摘

This study evaluated the effectiveness of two commonly used transesterification methods for the preparation of fatty acid methyl esters (FAMEs) for gas chromatographic analysis. A combination of base followed by acid catalysis [potassium hydroxide/sulfuric acid/methanol (KOH–H₂SO₄–MeOH)] was compared to an acid-only catalyst [methanolic–boron trifluoride (BF₃–MeOH)] for the quantification of the fatty acid content in mushrooms after preextraction of total lipids with chloroform/methanol (2:1 v/v). The mushrooms studied were commonly cultivated species, Agaricus bisporus (brown) and A. bisporus (white), and three wild medicinal mushrooms, turkey tail (Trametes versicolor), artist conk (Ganoderma applanatum), and tinder polypore (Fomes fomentarius). The major fatty acids identified were palmitic (C16:0), stearic (C18:0), oleic (C18:1), and linoleic acid (18:2n6) which constituted 80% to 90% of the total amount. Variation due to the FAME preparation methods was observed in both minor and major fatty acids. Another major observation made between the two methods was the total number of individual fatty acids (FAs) methylated. The base and acid transesterification procedure resulted in the identification of 42 FAMEs, whereas with the acid 38 FAMEs were observed. Therefore, the research recommends the use of a base–acid combination for preparation of FAMEs in mushroom lipids.