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A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China

文献类型： 外文期刊

作者： Wang, Xue-Mei 1 ; Zhang, Ji 2 ; Wu, Li-Hua 2 ; Zhao, Yan-Li 2 ; Li, Tao 3 ; Li, Jie-Qing 1 ; Wang, Yuan-Zhong 2 ; Liu, Ho 1 ;

作者机构： 1.Yunnan Agr Univ, Coll Agron & Biotechnol, Kunming 650201, Peoples R China

2.Yunnan Acad Agr Sci, Inst Med Plants, Kunming 650200, Peoples R China

3.Yuxi Normal Univ, Coll Resources & Environm, Yuxi 653100, Peoples R China

关键词： Fungi;Bioactive compounds;Sensory active compounds;Mushrooms;Proximate composition

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： In China, many species of edible wild-grown mushrooms are appreciated as food and also found use in traditional Chinese medicine. In this mini-review, for the first time, is summarized and discussed data available on chemical components of nutritional significance for wild-grown mushrooms collected from China. We aimed to update and discuss the latest data published on ash, fat, carbohydrates, fibre, proteins, essential ami no acids and nonessential amino acids, some essential (P, K, Na, Ca, Mg, Fe, Mn, Zn, Cu) and toxic elements (As, Hg, Cd, Pb), vitamins (thiamine, riboflavin, niacin, tocopherol, vitamin D), flavour and taste compounds, antioxidants and also on less studied organic compounds (lectin, adustin, ribonuclease and nicotine) contents of wild-grown mushrooms.

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