Analysis and evaluation of nutritional components in 15 common edible mushrooms
LIU Qin
WEN Shige
LIU Yang
KONG Weili
CUI Xiao
ZHANG Ya'nan
WANG Yufeng
Abstract：In order to study the nutritional value of different edible mushroom,proteins,polysaccharides,free amino acids and mineral elements were detected and analyzed in 15 common dried edible mushrooms. The results showed that the content of protein,polysaccharide,amino acids,K,P,Zn and Ca were 8.49-32.30 g·100 g-1,7.76-40.21 g·100 g-1,1.12-3.58 g·100 g-1,0.28-1.44 g·100 g-1,0.0018-0.0123 g·100 g-1 and 0.0058-0.6240 g·100 g-1,respectively. The total content of amino acids of the 15 edible mushroom was 5.81-23.76 g·100 g-1,among which the amino acid content of Morchella esculenta was highest. The amino acid ratio coefficient of Pleurotus ostreatus was 77.97,indicating the most balanced amino acid composition. Glutamic acid(Glu)and aspartic acid(Asp)were relatively abundant in edible mush-rooms,while methionine(Met)was relatively insufficient. Except for the first limiting amino acid leucine(Leu)in Boletus edulis,the first limiting amino acid in all the other edible mushrooms was Met. Principal component analysis and cluster analysis showed that the nutrient composition and content of edible mushrooms were related to their species.
Keywords：Edible mushroomAmino acid compositionNutritional evaluationPrincipal component analysis
Publication Date：2024-11-05
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 67-74 )