Analysis and Evaluation of Nutritional Components in Fruit Body of Pholiota nameko

doi:10.7506/spkx1002-6630-201306054

Abstract

Abstract: Objective：To systematically determine and analyze nutritional components in Pholiota nameko. Methods：The contents of nutritional components were determined using national standards and common methods. Results：The contents of crude protein, total polysaccharides, crude fat, crude fiber, ash and water in dry samples were 24.98%, 57.12%, 3.21%, 5.06%, 6.38% and 12.29%, respectively. After being decolorized and deproteinization through DEAE-52 column, two polysaccharides with the same molecular weight of 21394 u were obtained. The total content of 17 amino acids was 12.50%, and of which 28.1% were essential amino acids. Amino acid score (AAS), chemical score (CS), essential amino acid index (EAAI), biological value (BV), nutritional index (NI) were 19.98, 24.38, 44.50, 36.80 and 7.56, respectively. Conclusion: Pholiota nameko has high protein, low fat and low fiber and reveals excellent pharmacological effects so that it is a kind of mushroom with high nutritive and economic values.

Key words: Pholiota Nameko, nutritional components, amino acid composition, nutritional value, polysaccharides

CLC Number:

TS201.2

XIANG Ying，CHEN Jian*. Analysis and Evaluation of Nutritional Components in Fruit Body of Pholiota nameko[J]. FOOD SCIENCE, 2013, 34(6): 238-242.

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