Mycelia Powder of Ganoderma capuse, a Good Resource of Functional Food: Ⅰ. Chemical Components Analysis
Ganoderma lucidum, G. sinense and G. tsugae were legalized as new resources of functional foods by Ministry of Health, P. R. China in 2001. In this paper, we mightily recommend a new resources: mycelia powder of Ganoderma capuse (Lloyd) Teng. Analytic results showed that contents of humidity, protein, fat, total carbohydrate, crude (dietary) fiber, reduce sugar and ash (mineral matter) were respectively 4.47％～4.63％, 18.9％～20.4％, 4.46％～4.60％, 32.56％～34.20％, 7.7％～7.9％, 5.5％～5.8％. And the content of total polysaccharide (water soluble) was 3.6％～ 3.8％, double more than the fruitbodies of Ganoderma lucidum or G. sinense. Eighteen kinds of amino acids totalled 10.34~10.47g/100g. The fatty acid composition includes oleic acid (C18:1, 22.3％), linoleate (C18:2, 53.0％), linolenic acid (C18:3, 3.6％), palmitic acid (C16:0, 17.3％) and others, nonsaturated fatty acids made up the majories (78.9％).
Ganoderma capuse mycelia powder chemical component
Ti-Qiang Chen Kai-Ben Li Zhong-Wang Fan Pei-Gen Zhu
Medicinal fungus Research & Development Center of Fujian Academy of Agricultural Sciences, Fuzhou, C Institute of Fuzhou Minjiang Fungus Bioengineering, Fuzhou, China
国际会议
2002国际灵芝专题研讨会(International Symposium on Ganoderma Research)
北京
英文
208
2002-10-21（万方平台首次上网日期，不代表论文的发表时间）