Analysis of Nutritional and Flavor Components of Ten Strains of Pleurotus pulmonarius

Abstract

In this study, the nutritional and flavor components of the fruit bodies of 10 Pleurotus pulmonarius strains were analyzed and the results would provide a certain theoretical basis for the development, utilization and deep processing of Pleurotus pulmonarius. The apple sawdust and corn cob were used as substrates for cultivation of 10 strains of Pleurotus pulmonarius (5 strains collected in the field and 5 commercial cultivation strains), and the crude protein, total sugar, hydrolyzed amino acids, mineral elements, γ-aminobutyric acid and other nutrients as well as free amino acids and 5'-nucleotides and other flavor substances of their fruit bodies were determined. And then the protein nutrition were evaluated by comparative analysis of the amino acid score (AAS), chemical score (CS), amino acid ratio coefficient (RC), essential amino acid index (EAAI) and score ratio coefficient amino acid (SRCAA). The results showed that the crude protein in the fruit bodies of the 10 tested Pleurotus pulmonarius strains was between 30.00 and 36.07 g/100 g. The total sugar content was between 31.10% and 47.63%. The γ-aminobutyric acid content was between 249.64 and 485.34 mg/kg. The minerals were rich. And the essential amino acids were rich and balance, especially rich in lysine. The nutritional value of Pleurotus pulmonarius was closed to the nutritional level required by the human body, suggesting it was a good protein source and the nutritional value of the commercial strains were significant super to the wild ones. Comprehensive comparison of 10 test strains found that the index differences among 5 commercial cultivated strains were small and the quality was generally high, among which PL9 showed the best performance, and its protein nutritional value and EUC value were significantly higher than those of the other 4 strains. The difference among the 5 wild strains was significant, and some strains showed a high content of a single nutrient.

Keywords

• pleurotus pulmonarius
• nutritional constituents
• flavor components
• mineral elements
• protein nutrition evaluation