干し椎茸のし好性に及ぼす品種間差異について　（第１報）　　干し椎茸成分の品種間差異

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  • The Effect of the Varieties of Dried Shiitake Mushrooms on their Taste. Part I. The Relationship between the Varieties of Dried Shiitake Mushrooms (Lentinus edodes (BERK.) SING.) and Chemical Composition.
  • ホシ シイタケ セイブン ノ ヒンシュ カン サイ

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To reveal the effect of the varieties of dried Shiitake mushrooms on their taste, 5 kinds of dried Shiitake mushrooms, which were common varieties cultivated in Japan on logs, and 1 kind that was an ambiguous variety and cultivated on sawdust substrate beds in China were collected in 1994, 1995 and 1997. Chemical compositions were examined regarding the differences among the 6 kinds of Shiitake mushrooms by measuring in external shape, proximate content, dietary fiber, chitin content, amino acids, free amino acid, lentinic acid, 5' -nucleotide (5' -AMP, 5' -CMP, 5' -UMP, 5' -GMP) and RNA content. With regard to external shape, the variance from year to year was higher than that of the varieties. However, regarding chemical composition, there was a significant difference in the dried Shiitake mushrooms. The contents of protein, ash, total amino acids, lentinic acid and RNA were significantly high but the carbohydrate was low in the mushroom cultivated on sawdust substrate beds in China compared to those on logs in Japan. Among the mushrooms cultivated on logs in Japan, one variety was significantly low in lentinic acid and total amino acid contents. The correlationship between nitrogen contents and nitrogen-containing components in the fruiting body was tested. The total amino acid, lentinic acid and RNA contents were closely related to nitrogen content but chitin content was not related to it.

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