The huge land areas in China provide highly diverse habitats for macrofungi.Of these macrofungi,many are directly related to people’s daily life and have been utilized by ancient Chinese for at least 6800 years.In th...The huge land areas in China provide highly diverse habitats for macrofungi.Of these macrofungi,many are directly related to people’s daily life and have been utilized by ancient Chinese for at least 6800 years.In this study,we evaluate the current known resource diversity of Chinese macrofungi.A total of 1662 taxa are summarized,and all species names and their authorities have been checked and corrected according to authentic mycological databases.Among the 1662 taxa,1020,692,and 480 are considered to be edible,medicinal and poisonous mushrooms,respectively.A few of edible macrofungi in China are commonly used for commercial production.All known medicinal functions are labeled for medicinal species.The most common medicinal functions possessed by Chinese macrofungi are antitumor or anticancer,followed by antioxidant and antimicrobial.A total of 277 Chinese macrofungi are edible simultaneously with certain medicinal functions and without known toxicity.These species could be treated as“Gold Mushrooms”.Contrarily,193 edible and/or medicinal species are also recognized as poisonous mushrooms.To avoid poisoning caused by these species,ingestion either in a proper way or in small amounts is important.However,the mycotoxins metabolized by these poisonous species could be a huge wealth of natural products yet to be explored.How to utilize these Chinese macrofungal resources is a critical to benefit humans worldwide.展开更多
【目的】研究8种食用菌游离氨基酸的组成、含量及呈味效果。【方法】采用高效液相色谱-蒸发光散射检测法(HPLC-ELSD),分别对香菇、白灵菇、海鲜菇、平菇、双孢菇、秀珍菇、杏鲍菇和金针菇8种食用菌的游离氨基酸组成及含量进行测定。【...【目的】研究8种食用菌游离氨基酸的组成、含量及呈味效果。【方法】采用高效液相色谱-蒸发光散射检测法(HPLC-ELSD),分别对香菇、白灵菇、海鲜菇、平菇、双孢菇、秀珍菇、杏鲍菇和金针菇8种食用菌的游离氨基酸组成及含量进行测定。【结果】白灵菇和金针菇的游离氨基酸种类最多,均有10种,除双孢菇不含有游离必需氨基酸外,其余7种食用菌均含有游离必需氨基酸。海鲜菇的游离必需氨基酸含量最高,为3.444mg/g;游离呈味氨基酸则以白灵菇含量最高,为45.680mg/g;游离限制氨基酸含量最高的是平菇,达0.413mg/g。对8种食用菌呈味效果贡献最大的是甘氨酸(Gly),其含量占8种食用菌游离氨基酸总量的19.56%~52.97%,味道强度值(Taste active value,TAV)为1.10~5.08。8种食用菌中,味道比较鲜的食用菌如香菇、白灵菇、海鲜菇、双孢菇都含有天冬氨酸(Asp),含量为2.155~45.310mg/g。【结论】从游离氨基酸来看,海鲜菇和双孢菇的食用风味最佳,平菇和金针菇营养价值最好。展开更多
基金supported by the National Natural Science Foundation of China(Project Nos.U1802231&31701978)the Second Tibetan Plateau Scientific Expedition and Research(STEP)Program(Grant No.2019QZKK0503)+2 种基金The Biodiversity Survey and Assessment Project of the Ministry of Ecology and Environment,China(2019HJ2096001006)LWZ and ZLY thanks to the financial supports by Youth Innovation Promotion Association CAS(No.2017240)the Yunling scholars funds of Yunnan Provincial Government,respectively.
文摘The huge land areas in China provide highly diverse habitats for macrofungi.Of these macrofungi,many are directly related to people’s daily life and have been utilized by ancient Chinese for at least 6800 years.In this study,we evaluate the current known resource diversity of Chinese macrofungi.A total of 1662 taxa are summarized,and all species names and their authorities have been checked and corrected according to authentic mycological databases.Among the 1662 taxa,1020,692,and 480 are considered to be edible,medicinal and poisonous mushrooms,respectively.A few of edible macrofungi in China are commonly used for commercial production.All known medicinal functions are labeled for medicinal species.The most common medicinal functions possessed by Chinese macrofungi are antitumor or anticancer,followed by antioxidant and antimicrobial.A total of 277 Chinese macrofungi are edible simultaneously with certain medicinal functions and without known toxicity.These species could be treated as“Gold Mushrooms”.Contrarily,193 edible and/or medicinal species are also recognized as poisonous mushrooms.To avoid poisoning caused by these species,ingestion either in a proper way or in small amounts is important.However,the mycotoxins metabolized by these poisonous species could be a huge wealth of natural products yet to be explored.How to utilize these Chinese macrofungal resources is a critical to benefit humans worldwide.
文摘【目的】研究8种食用菌游离氨基酸的组成、含量及呈味效果。【方法】采用高效液相色谱-蒸发光散射检测法(HPLC-ELSD),分别对香菇、白灵菇、海鲜菇、平菇、双孢菇、秀珍菇、杏鲍菇和金针菇8种食用菌的游离氨基酸组成及含量进行测定。【结果】白灵菇和金针菇的游离氨基酸种类最多,均有10种,除双孢菇不含有游离必需氨基酸外,其余7种食用菌均含有游离必需氨基酸。海鲜菇的游离必需氨基酸含量最高,为3.444mg/g;游离呈味氨基酸则以白灵菇含量最高,为45.680mg/g;游离限制氨基酸含量最高的是平菇,达0.413mg/g。对8种食用菌呈味效果贡献最大的是甘氨酸(Gly),其含量占8种食用菌游离氨基酸总量的19.56%~52.97%,味道强度值(Taste active value,TAV)为1.10~5.08。8种食用菌中,味道比较鲜的食用菌如香菇、白灵菇、海鲜菇、双孢菇都含有天冬氨酸(Asp),含量为2.155~45.310mg/g。【结论】从游离氨基酸来看,海鲜菇和双孢菇的食用风味最佳,平菇和金针菇营养价值最好。
