正红菇的化学成分的研究

采用GC、HPLC、GC／MS、凝胶过滤层析等方法对正红菇(Russula vinosa)的某些成分的分析结果表明：正红菇其色素由红紫色素和黄色素两个组分组成，其中红紫色素对酸稳定，对碱及高温不稳定，而黄色素对它们则表现一定的稳定性。其多糖含量为2.74％，含有五种多糖组分。在脂肪酸组成上，主要是油酸和亚油酸，并有可能存在EPA和DHA。全氨基酸分析表明含有十六种氨基酸，必需氨基酸占总氨基酸的54．4％，所含挥发性物质是a一雪松烯，a一古芸烯及十五到二十烷。正红菇的提取液对细菌、酵母菌、霉菌均有一定抑制作用，对细菌抑制作用优于酵母菌和霉菌，革兰氏阴性细菌优于革兰氏阳性细菌的抑制作用。

STUDIES ON THE CHEMICAL COMPOSITIONS IN RUSSULA VINOSA

Some chemical componentS in Russula vinosa were studied by themeans of GC, HPLC, GC / MS, UV and GFC. The result reveals that the pigment inthe surface of R vinosa is composed of a red-violet pigment and a yellow one, amongwhich the red violet one show chemical stability in acid condihon and unstability inalkali condition or at high temperatUre, whereas the yellow one shows cehain stabilitynot only in acid but also in alkali condition or at high temperature. The content ofpolysaccharides of R vinosa is 2.74%. R vinosa contains five kinds of polysaccharides.Fatty acid compositions are mainly leic acid and linoleic acid. It possibly containsEPA and DHA. There are 16 kinds of amino acid and the essenhal ones amount to54.4% of the total. Volatile matter is mainly a--Cedrene, a--Guhunene and 15-- ZIalkane. The extracts of R vinosa have an inhibition effect on bacteria, yeast and mold,especially bactCna.