Analysis of Chemical Component of Esculent Basidiomycetes in Various Stages of Ripening

"Grifola albieans Imazekiの成分を分析した結果について報告した.1)各成分とも産地の別による差はほとんどみられず,他の食用菌類と同様の結果がみられた.2)成熟段階に伴なう成分の変化にはかなり顕著なものがみられた.すなわち粗たんぱく質および純たんぱく質はかなり減少したが,炭水化物,粗脂肪,粗灰分および水分も減少する傾向がみられた.粗せんい,マンニット,トレハロースおよびエルゴステリンは成熟につれて増加の傾向がみられた.4)粗脂肪,マンニットおよびエルゴステリンの変化については,Sarcodon aspratusは逆の傾向がみられた."
"The chemical components of the fruit bodies of Grifola albieans Imazeki were anayzed. 1) There was no difference in chemical component among fruit bodies grown in different district. Similar result was obtained about other esculent Basidiomycetes. 2) The difference of chemical component was clear among fruit bodies in various stages of ripening. When the ripe fruit body was compared with younger ones, it contained less crude protein, pure protein, carbohydrate, crude fat, crude ash and moisture. Crude fiber, manmt, trehalose and ergosterin were contained more in ripe fruit body than in unripe one. 3) In G albieans, manmt and ergosterin increased and crude fat decreased as fruit body ripened, but opposite results were obtained about Sarcodon aspratus."