Abstract Mushrooms have been used since ancient times because of their nutritional, medicinal and economic potential. In this study, fatty acid compositions of seventeen mushroom species, naturally growing in Turkey, were determined by using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). Totally, twenty-four fatty acids were identified in mushroom species. Generally, oleic (6.76-59.25%), linoleic (6.45-61.63%), palmitic (3.57-28.09%) and stearic (0.90-19.77%) acids were identified as the main fatty acids in all studied mushroom species. Principal component analyses (PCA) and hierarchical clustering analyses (HCA) were applied to analyze the chemometry of twenty-four fatty acids of the seventeen mushroom species by using Minitab 16.0 software. The main fatty acid compounds found in the mushrooms and their concentrations have been effective in distinguishing mushroom species from each other. As a result of PCA and HCA analysis, it was determined that Daedalea quercina (DQ) was distinctly separated from other mushroom species in terms of fatty acid composition. This study reveals that the chemometric analysis by PCA and HCA techniques could be used for the classification of the mushroom species according to their fatty acid compositions.

中文翻译：

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表征十七种蘑菇脂肪酸组成的化学计量学方法

摘要 蘑菇自古以来就因其营养、药用和经济潜力而被使用。在本研究中，使用气相色谱 (GC) 和气相色谱-质谱联用 (GC-MS) 测定了土耳其自然生长的 17 种蘑菇的脂肪酸组成。总共在蘑菇物种中鉴定出24种脂肪酸。一般来说，油酸 (6.76-59.25%)、亚油酸 (6.45-61.63%)、棕榈酸 (3.57-28.09%) 和硬脂酸 (0.90-19.77%) 被确定为所有研究的蘑菇物种中的主要脂肪酸。使用 Minitab 16.0 软件应用主成分分析 (PCA) 和层次聚类分析 (HCA) 分析 17 种蘑菇的 24 种脂肪酸的化学计量学。蘑菇中发现的主要脂肪酸化合物及其浓度可有效区分蘑菇种类。作为 PCA 和 HCA 分析的结果，确定 Daedalea quercina (DQ) 在脂肪酸组成方面与其他蘑菇物种明显分开。该研究表明，PCA 和 HCA 技术的化学计量分析可用于根据其脂肪酸组成对蘑菇物种进行分类。