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目的研究姬松茸子实体与菌丝体中的脂肪酸组成及含量。方法姬松茸子实体与菌丝体在索氏抽提器中用乙醇－正己烷混合剂加热回流抽提，分别得子实体与菌丝体油脂，油脂经氯乙酰－甲醇甲酯化得到脂肪酸甲酯，尔后经气相色谱测定，得到子实体与菌丝体油脂中的脂肪酸组成和含量值。结果子实体与菌丝体油脂中均含有较高值的亚油酸，其次为γ－亚麻酸结论姬松茸子实体和菌丝体油脂中不饱和脂肪酸含量很高且比例合适，值得进一步开发。
Objective To study the composition and content of fatty acids in fruit bodies and mycelia of Agaricus Blazei Murrill. Methods Agaricus blazei fruiting bodies and mycelia were extracted with ethanol-n-hexane mixture in Soxhlet extractor and heated at reflux. The fruit bodies and mycelium lipids were obtained respectively. The fatty acids were obtained by chloroacetyl-methanol methyl esterification to give fatty acids A. The esters were then measured by gas chromatography to obtain the fatty acid composition and content values of fruit bodies and mycelia oils. Results Both the fruit body and the mycelium oil contained higher linoleic acid content, followed by γ-linolenic acid. Conclusion The unsaturated fatty acid content in the fruit body of Agaricus blazei Murrill and mycelium is high and the ratio is suitable, and it is worth further development.