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標題: Non-volatile components of several medicinal mushrooms
作者: Mau, J.L.
Lin, H.C.
Chen, C.C.
關鍵字: medicinal mushrooms;Coriolus versicolor;Ganoderma lucidum;Ganoderma;tsugae;soluble sugars;free amino acids;5 '-nucleotides;flavor compounds;amino-acids;5'-nucleotides
Project: Food Research International
期刊/報告no:: Food Research International, Volume 34, Issue 6, Page(s) 521-526.
Three species of medicinal mushrooms are commercially available in Taiwan, including Ling Chih (Ganoderma lucidum), Sung Shan Ling Chih (Ganoderma tsugae) and Yun Chih (Coriolus versicolor). The objective of this study was to examine the non-volatile components in these medicinal mushrooms, including their proximate compositions, soluble sugars, free amino acids and 5'-nucleotides. Ganoderma spp. contained 7.18-7.92% of proteins and Yun Chih contained 4.20%. Carbohydrate contents showed two different levels, Yun Chih (65.09%) and Ganoderma spp. (21.83-27.78%). The fiber contents were in the order of Sung Shan Ling Chih (65.29%), regular and antler Ling Chih (59.16 and 59.49%, respectively), and Yun Chih (23.24%). Yun Chih contained 20.21 mg g(-1) dry weight of total soluble sugars whereas Ganoderma spp. contained low amounts. Total free amino acid contents ranged from 4.25 to 14.04 mg g(-1). Contents of MSG-like components ranged from 0.17 to 0.50 mg g(-1) and sweet components ranged from 0.28 to 1.38 mg g(-1). The bitter components were predominantly present in these mushrooms. Contents of total and flavour 5'-nucleotides were high in Yun Chih and Ling Chih. The umami intensities were expected to be in the descending order of Ling Chih, Yun Chih, Sung Shan Ling Chih and antler Ling Chih. (C) 2001 Elsevier Science Ltd. All rights reserved.
ISSN: 0963-9969
DOI: 10.1016/s0963-9969(01)00067-9
Appears in Collections:食品暨應用生物科技學系

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