Abstract
The composition of the fruiting body ofPleurotus ostreatus has been studied. The total neutral lipids and phospholipids have been isolated. In the neutral lipids, free fatty acids, triacylglycerols, and sterol and triterpenol esters predominated. In the phospholipids, the main components were phosphatidylethanolamines and phosphatidylserines. The qualitative compositions of the sugars and the pectin are given.
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