Abstract
In order to reveal the nutritional functions of the fruit bodies and embryo of Dictyophora rubrovolvatas, analyzed the distribution of main components in each part. The results showed that polyphenols (2.43 mg GAE/g), flavones (1.95 mg/g), and vitamin B2 (1.04 μg/g) had the highest contents in the volva of fruit-bodies of Dictyophora rubrovolvata, while the protein and polyphenols had the highest contents in the pileus of fruit-bodies of Dictyophora rubrovolvata, with 27.66 g/100 g and 14.19 g/100 g, respectively. Among three parts of the embryo of Dictyophora rubrovolvata, the polyphenols content of indusium (stip) is the highest (21.47 g/100 g), and the other components were most abundant in the volva。There were complete amino acid species in the various parts of the fruit-bodies and embryo of Dictyophora rubrovolvata, and the total free amino acid contents were 5.13~18.18 mg/g, with the significant difference (P＜0.05). And the glutamic acid content was the highest (1.34~4.86 mg/g). Comparing the nutritional and functional components of the same amount of fresh fruit-bodies and embryo, the contents of polyphenols and vitamin B2 of embryo were 2.06 times and 1.25 times that of fruit-bodies, respectively, and the differences in the other ingredients were small (P＜0.05). Eating embryo of Dictyophora rubrovolvata can achieve the purpose of full nutrient utilization; the nutrient content utilization rate of the edible part of fruit-bodies (pileus, indusium and stip ) was between 49.24%~83.59%, and the nutrient loss rate of the abandoned volva was 16.41%~38.93%. In particular, vitamin B2 was as high as 38.93%, which had a high value-added utilization value.
Publication Date
4-28-2020
First Page
72
Last Page
76,114
DOI
10.13652/j.issn.1003-5788.2020.04.013
Recommended Citation
Ya-li, LIANG; Li-kang, QIN; He-zhu, WANG; An-yan, WEN; Xu, YANG; and Qi-hua, LI
(2020)
"The analysis of main nutritional and functional components in different parts of fruit-bodies and embryo of Dictyophora rubrovolvata,"
Food and Machinery: Vol. 36:
Iss.
4, Article 13.
DOI: 10.13652/j.issn.1003-5788.2020.04.013
Available at:
https://www.ifoodmm.cn/journal/vol36/iss4/13
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