ムラサキシメジの化学成分

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  • ムラサキシメジ ノ カガクセイブン
  • Chemical Component of Murasakishimeji Mushroom[Lepistanuda(Bull.:Fr.)Cooke]

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Abstract

The young fruit body and matured fruit body of Murasakishimeji mushroom [Lepista nuda (Bull.:Fr.) Cooke] were divided into the pileus and the stalk, and the chemical component of both parts were analyzed. Per dry weight of 100g, crude protein was 18.9～28.7g,crude fat was 3.3～4.9g, crude ash was 7.9～12.0g, and carbohydrate was 55.5～68.4g. There was more crude protein and crude fat contents in young fruit body than matured fruit body, and there was less crude ash and carbohydrate contents in young fruit body than matured fruit body. There was more carbohydrate in the stalk than the pileus, and there was less moisture, crude protein, crude fat and crude ash in the stalk than pileus. The mineral contents was 3.50～6.09g. The K content was the highest, and P, Mg, Ca and Na was contained in larger amount than other elements. The low molecule weight carbohydrate contents were 12.1～20.5g. In this mushroom, trehalose, mannitol glucose, fructose, glycerol and arabitol were detected, and trehalose was major among them. The organic acid content was 3.59～5.02g. Ten kinds of organic acids were identified, and malic, succinic, pyroglutamic, citric and fumaric acid were major among them. The free amino acid contens was 0.81～1.11g. Alanine, glutamic acid, glutamine, serine, threonine, glycine, leucine, asparagine, aspartic acid, and valine were major among them.

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