Compositional analysis and nutritional studies of Tricholoma matsutake collected from Southwest China

Abstract

The chemical composition and nutritional value of Tricholoma matsutake was determined in various laboratory assays. The contents of crude protein, crude fibre, crude fat, carbohydrate, soluble sugars, ash, mineral elements (K, Na, P, Ca, Zn, Fe, Cu, Mn) and the profile of essential amino acids, fatty acids were analyzed. The analysis indicated that the wild edible mushroom contained rich sources of crude protein (20.3%), crude fibre (29.10%) and carbohydrate (36.67%). The total essential amino acid accounted for 34.65% of the total amino acid and the first limited amino acid was methionine. The score of ratio coefficient of amino acid of its protein was 80.16. The mushroom studied had good amounts of minerals. Content of fat was low (5.04%) with oleic and linoleic acids accounted for more than 75% of total fatty acids. The research proves that T. matsutake is a nutritional plant and has great value to health. Key words: Tricholoma matsutake, nutritional value, chemical composition, amino acids, fatty acids.