[Objective] The research aimed to determine and analyze the chemical constituents of fatty acids in Asafoetida mushroom. [ Method] The chemical composition of fatty acids extracted from Asafoetida mushroom by soxhlet and ultrasonic extractions and their contents were determined and analyzed by gas. Chromatography-mass spectrometry (GC-MS). [Result] The major components of fatty acids extracted from Asafoetida mushroom by soxhlet and ultrasonic extractions were same basically,but the content proportion of unsaturated fatty acid in fatty acids extracted from Asafoetida mushroom by soxhlet method was higher. The results of GC-MS detection showed that the fatty acids extracted from Asafoetida mushroom by both the two methods contained methyl myristate,methyl pentadecanate,methyl palmitate,methyl linoleate,methyl oleate and methyl stearate. Their relative contents in fatty acids extracted from Asafoetida mushroom by soxhlet method were 0.43% ,2.76% ,14.84% ,63.41% , 2.1% ,16.46% and 16. 46% resp. And that in fatty acids extracted from Asafoetida mushroom by ultrasonic method were 0. 32% ,2.49% , 12.73% ,61.53% ,1.14% ,21.78% and 21.78% resp. [Conclusion] Soxhlet extraction was a better extraction method for extarcting fatty acids from Asafoetida mushroom.%[目的]分析测定阿魏菇中的脂肪酸类化学成分.[方法]采用气质联用法对索氏提取和超声波提取的阿魏菇脂肪酸的化学组成及含量进行了测定分析.[结果]索氏提取与超声波提取的阿魏菇脂肪酸的主要成分基本一致,但索氏提取的阿魏菇脂肪酸的不饱和脂肪酸含量比例较高.气质检测结果表明:索氏提取与超声波提取的阿魏菇脂肪酸的均含有十四烷酸甲酯(肉豆蔻酸甲酯)、十五烷酸甲酯、十六烷酸甲酯(棕榈酸甲酯)、十八碳二烯酸甲酯(亚油酸甲酯)、十八碳烯酸甲酯(油酸甲酯)、十八烷酸甲酯(硬脂酸甲酯),索氏提取阿魏菇脂肪酸各组分的相对含量分别为0.43％、2.76％、14.84％、63.41％、2.10％、16.46％、16.46％,超声波提取阿魏菇脂肪酸各组分的相对含量分别为0.32％、2.49％、12.73％、61.53％、1.14％、21.78％、21.78％.[结论]索氏提取法是一种较好的阿魏菇脂肪酸的提取方法.
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