Non-volatile components of several novel species of edible fungi in China

作者：Guo, Li Qiong; Lin, Jun Yang; Lin, Jun Fang^*

来源：Food Chemistry, 2007, 100(2): 643-649.

DOI：10.1016/j.foodchem.2005.09.087

• mushroom
• Pleurotus djamor
• Pleurotus ferulae
• Pleurotus nebrodensis
• Pleurotus sapidus
• soluble sugars
• amino acids
• mineral elements

Four species of newly commercial edible mushrooms in China, including red oyster mushroom (Pleurotus djamor), ferula mushroom (Pleurotus ferulae), white-ling mushroom (Pleurotus nebrodensis) and purple spore oyster (Pleurotus sapidus) were studied. Their carbohydrate, polysaccharide, crude fibre, crude protein, crude fat and ash contents were in the ranges of 46.2-59.9%, 9.02-18.8%, 11.2-17.2%, 15.6-30.3%, 1.65-7.35% and 3.84-5.83%, respectively. Their mineral element contents varied significantly, with the (highest) potassium contents ranging from 12.3 to 16.3 mg/g of dry weight and the (lowest) zinc contents ranging from 0.02 to 0.18 mg/g of dry weight detected among six mineral elements. Their total soluble sugar contents ranged from 9.37 (red oyster mushroom) to 31.9 mg/g (purple spore oyster) with the same levels in ferula mushroom (20.2 mg/g) as white-ling mushroom (23.7 mg/g). Their total amino acid contents and essential amino acid contents ranged from 84.4 to 192 mg/g and from 24.8 to 71.5 mg/g, respectively. Glutamic acid, aspartic acid, leucine and arginine were four major amino acids in these four species of mushrooms. Their palatable amino acid contents were high in ferula mushroom (53.6 mg/g), moderate in white-ling mushroom and purple spore oyster (about 33.8 mg/g), and low in red oyster mushroom (15.8 mg/g). Results showed that these four species of newly commercial mushrooms in China were distinctly different in non-volatile components.

• 出版日期2007
• 单位华南农业大学; 莆田市农业科学研究所