Analysis and evaluation of nutrient components of different strains of Flammulina filiformis

Authors

LU Huan, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Key Laboratory of Edible Fungi Resources and Utilization（South）, Ministry of Agriculture, P. R. China, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China; Shanghai Key Laboratory of Agriculture Genetics and Breeding, Shanghai 201403, China
WANG Rui-juan, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Key Laboratory of Edible Fungi Resources and Utilization（South）, Ministry of Agriculture, P. R. China, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China; Shanghai Key Laboratory of Agriculture Genetics and Breeding, Shanghai 201403, China
LIU Jian-yu, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Key Laboratory of Edible Fungi Resources and Utilization（South）, Ministry of Agriculture, P. R. China, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China; Shanghai Key Laboratory of Agriculture Genetics and Breeding, Shanghai 201403, China
SONG Chun-yan, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Key Laboratory of Edible Fungi Resources and Utilization（South）, Ministry of Agriculture, P. R. China, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China; Shanghai Key Laboratory of Agriculture Genetics and Breeding, Shanghai 201403, China
SHANG Xiao-dong, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Key Laboratory of Edible Fungi Resources and Utilization（South）, Ministry of Agriculture, P. R. China, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China; Shanghai Key Laboratory of Agriculture Genetics and Breeding, Shanghai 201403, China

Abstract

Using J6932, J6933, J6934, J6935, J4137, J5128, J6759, J5849 and J6284 as materials, the nutrient components and mineral elements of different varieties of Flammulina filiformis were determined. The amino acid composition was analyzed by AAS, CS and RC. The 9 strains of Flammulina filiformis were rich in nutrition, high in K, low in Na, heavy metal content was far below the detection limit index, and they were all low in fat and high in protein products. The contents of glutamate, methionine, aspartate and leucine accounted for 53.25% of the total amino acids. The total contents of essential amino acids ranged from 50~87 mg/g, which were higher than those of FAO/WHO mode and egg mode, and the isoleucine content was the closest to egg mode. The 9 strains of Flammulina filiformis were divided into 3 groups by cluster analysis, and there were significant differences in amino acid content between the yellow strains and the white strains. The 9 strains of Flammulina filiformis had high nutritional value, which could complement each other with other foods and optimize dietary structure for improving dietary level.It can also provide theoretical basis for nutrition evaluation and breeding new strain of Flammulina filiformis.

Publication Date

6-28-2021

First Page

69

Last Page

75,96

DOI

10.13652/j.issn.1003-5788.2021.06.012

Recommended Citation

Huan, LU; Rui-juan, WANG; Jian-yu, LIU; Chun-yan, SONG; and Xiao-dong, SHANG (2021) "Analysis and evaluation of nutrient components of different strains of Flammulina filiformis," Food and Machinery: Vol. 37: Iss. 6, Article 12.
DOI: 10.13652/j.issn.1003-5788.2021.06.012
Available at: https://www.ifoodmm.cn/journal/vol37/iss6/12

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