Author/Authors :
Kim، نويسنده , , Min-Young and Chung، نويسنده , , lll-Min and Lee، نويسنده , , Sun-Joo and Ahn، نويسنده , , Joung-Kuk and Kim، نويسنده , , Eun Hye and Kim، نويسنده , , Mi Jung and Kim، نويسنده , , Sun-Lim and Moon، نويسنده , , Hyung-In and Ro، نويسنده , , Hee-Myong and Kang، نويسنده , , Eun-Young and Seo، نويسنده , , Su-Hyun and Song، نويسنده , , Hong-Keun، نويسنده ,
Abstract :
Ten popular species of both edible and medicinal Korean mushrooms were analysed for their free amino acids and disaccharides. The average total free amino acid concentration was 120.79 mg g−1 in edible mushrooms and 61.47 mg g−1 in medicinal mushrooms, respectively. The average total of free amino acids for all mushrooms, edible mushrooms and medicinal mushrooms was 91.13 mg g−1. Agaricus blazei (227.00 mg g−1) showed the highest concentration of total free amino acids; on the other hand, Inonotus obliquus (2.00 mg g−1) showed the lowest concentration among the 10 species of mushrooms. The average total carbohydrates concentration was 46.67 mg g−1 in the 10 species of mushrooms, where the edible mushrooms contained 66.68 mg g−1 and the medicinal mushrooms contained 26.65 mg g−1. The carbohydrates constituents of the 10 mushroom species were mainly mannose (36.23%), glucose (34.70%), and xylose (16.83%).
Keywords :
Edible and medicinal mushrooms , Disaccharides , AGARICUS BISPORUS , Sparassis crispa , free amino acids
