Abstract
Total fatty acids derived from 12 species of mushrooms were separated into fatty acid and 2-hydroxy fatty acid fractions (FA and HFA), and analyzed quantitatively. The HFA content varied from 0 to 22% of total fatty acids. The major fatty acids were 16:0, 18:0, 18:1, 18:2, and the major 2-hydroxy fatty acids were h16:0, h18:0, h22:0, h24:0. The predominant HFA in the mushrooms investigated had chain-lengths greater than 20 C-atoms, and were derived from sphingolipids — ceramides and cerebrosides.
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