Amino acid and fatty acid compositions of Agrocybe chaxingu, an edible mushroom

作者：Lee Kwang Jae; Yun In Jue; Kim Kyung Hee; Lim Sang Hyun; Ham Hun Ju; Eum Won Sik; Joo Jin Ho^*

来源：Journal of Food Composition and Analysis, 2011, 24(2): 175-178.

DOI：10.1016/j.jfca.2010.09.011

• Agrocybe chaxingu
• Edible mushroom
• Nutritional value
• Amino acid profile
• Fatty acid
• Food analysis
• Food composition

The amino acid profiles and fatty acid composition of Agrocybe chaxingu were studied to evaluate the nutritional value of this species. The most abundant essential amino acid and non-essential amino acid were leucine and glutamate, respectively. The fruiting body of A. chaxingu contained 0.61 g leucine/100 g of edible weight, while those of Pleurotus streams and Flammulina velutipes contained 0.53 g and 0.38 g leucine/100 g of edible weight, respectively. The content of glutamate ranged from 1.00 to 1.20 g/100 g of edible weight. Total amount of the essential amino acids of A. chaxingu (2.70 g/100 g of edible weight) was higher than those of the P. ostreatus and F. velutipes used in this study. Linoleic acid, a polyunsaturated fatty acid, was the major component in A. chaxingu (69.3% of total fatty acids), and the second highest component of fatty acids was palmitic acid (13.7%). The amount of MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) in the fruiting body of A. chaxingu was 5.0% and 69.3% of the total fatty acid content, respectively.

• 出版日期2011-3