STUDIES ON THE CHEMICAL COMPOSITIONS IN RUSSULA VINOSA
正红菇的化学成分的研究

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.