Non-volatile components of several novel species of edible fungi in China

Four species of newly commercial edible mushrooms in China, including red oyster mushroom (Pleurotus djamor), ferula mushroom (Pleurotus ferulae), white-ling mushroom (Pleurotus nebrodensis) and purple spore oyster (Pleurotus sapidus) were studied. Their carbohydrate, polysaccharide, crude fibre, crude protein, crude fat and ash contents were in the ranges of 46.2–59.9%, 9.02–18.8%, 11.2–17.2%, 15.6–30.3%, 1.65–7.35% and 3.84–5.83%, respectively. Their mineral element contents varied significantly, with the (highest) potassium contents ranging from 12.3 to 16.3 mg/g of dry weight and the (lowest) zinc contents ranging from 0.02 to 0.18 mg/g of dry weight detected among six mineral elements. Their total soluble sugar contents ranged from 9.37 (red oyster mushroom) to 31.9 mg/g (purple spore oyster) with the same levels in ferula mushroom (20.2 mg/g) as white-ling mushroom (23.7 mg/g). Their total amino acid contents and essential amino acid contents ranged from 84.4 to 192 mg/g and from 24.8 to 71.5 mg/g, respectively. Glutamic acid, aspartic acid, leucine and arginine were four major amino acids in these four species of mushrooms. Their palatable amino acid contents were high in ferula mushroom (53.6 mg/g), moderate in white-ling mushroom and purple spore oyster (about 33.8 mg/g), and low in red oyster mushroom (15.8 mg/g). Results showed that these four species of newly commercial mushrooms in China were distinctly different in non-volatile components.