|Table of Contents|

Comparison of Organic Acids Components in Commercial Lentinus edodes Collected from Different Areas(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年02
Page:
133-135
Research Field:
Publishing date:

Info

Title:
Comparison of Organic Acids Components in Commercial Lentinus edodes Collected from Different Areas
Author(s):
YU Hai-long1; CHEN Wan-chao1; 2; LI Wen1; TAN Qi1; SHANG Xiao-dong1; YANG Yan1
(1.Institute of Edible Fungi，Shanghai Academy of Agricultural Sciences,Key Laboratory of Edible Fungi Resources and Utilization(South)，Ministry of Agriculture,National Engineering Research Center of Edible Fungi,National R & D Center for Edible Fungi Processing,Key Laboratory of Agricultural Genetics and Breeding of Shanghai，Shanghai 201403；2.College of Food Science and Technology，Shanghai Ocean University，Shanghai 201306)
Keywords:
Lentinus edodes; major producing; variety; organic acids
PACS:
-
DOI:
10.11937/bfyy.201502038
Abstract:
Four dried Lentinus edodes which were saled in major producing areas were used as materials,organic acid was analyzed by RP-HPLC(reversed phase highperformance liquid chromatography) proposed to analyzing flowor differences from perspective of organic acid to same Lentinus edodes collected from different areas.The results showed that,among which five kinds of organic acids including malic acid，acetic acid，critic acid，fumaric acid and succinic acid could be detected but not the tartaric acid and ascorbic acid.As results，there were significant differences of the content of the detected organic acids among different dried Lentinus edodes.The concentration from high to low in order was succinic acid，critic acid，malic acid，acetic acid and fumaric acid.The content of malic acid in winter mushroom from Suizhou Hubei was the highest up to (34.66±0.49)mg/g，and the content of acetic acid，critic acid and succinic acid in money mushroom from Youxi Fujian were higher than others，which was (35.48±0.11)mg/g,(47.42±0.16)mg/g and (222.07±0.20)mg/g respectively;the content of fumaric acid in flower mushroom from Qingyuan Fujian was the highest up to (5.53±0.08) mg/g.The differences of organic acids among different producing areas could provide the theoretical bases for explanation the contribution to taste，which could give convenience for further process and selection by customers.

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Last Update: 2015-02-25