Determination of the Quality and Nutrition of Seven Edible Fungi
Wen Lv
1
, Lanlan Yang
1
, Xin Ma
1
, Tian Tian
1
, Sanlin Wu
1,*
and Yuping Fan
2
1
College of Life Science, Leshan Normal University, Leshan, Sichuan, 614000, China
2
LeShan Jinkouhe District Hongxiang fungus Industry Co. Ltd, China
Keywords:
Edible Fungi, Nutritional Quality, Compare, Analyse.
Abstract:
In this study, Lentinus amygdalin (Pleurotus ostreatus) and Lentinus edodes (Pleurotus ostreatus), which were
main grown in Sichuan Province, were selected as the research objects, and analytical instruments, such as
UV VIS spectrophotometer and electronic analytical balance, were used to determine the nutritional quality
and analyze them, aiming to determine the quality and nutritional composition of more common edible
mushrooms, to provide a theoretical basis and technical guidance for the development and use of local food
bacteria resources and industrial research. The test results showed that the measured edible mushrooms were
rich in proteins, sugars and vitamin C, and they were edible and medicinal resources with umami taste,
comprehensive nutrition, reasonable ratio and great development value.
1 INTRODUCTION
Broad edible mushroom mainly include all kinds of
edible fungi; narrow edible mushroom refer to all
large fungi that can form the bacterial nucleus, and
large fungi that can form large frame solid meat or
gum, edible fungi (Jing, 2019); (Wang, Zhang, 2017).
At present, China is still the first country to cultivate
and use edible fungi. The widely cultivated edible
fungi in China mainly include lentinus edodes, grass
mushroom, flat mushroom, oyster mushroom,
slippery mushroom, black fungus, tremella. While
fully mastering the excellent variety breeding
technology, improving seed production and
cultivation methods, the survival rate and scale of
edible fungi are also growing rapidly. China's edible
fungus industry has risen all over the country, and the
quality requirements of edible fungi are becoming
more and more strict.
From the domestic market prospect, China's edible
fungus production and consumption potential is huge
(Chen, 2011). More than 60 varieties of edible fungi
are cultivated artificially every year
(Song, Ke, 2021).
Artificial cultured mycelium accelerates the breeding
rate of edible fungi and the possibility of achieving
high yield, and some countries have established
mushroom sheds and mushroom factories with an
annual output of more than 1,000 tons. Planting of
edible fungus has become an important part of
China's agriculture, and has played an important role
in the adjustment of agricultural industrial structure
and helping farmers to increase their income
(Zheng,
2008).
The vitamin content in edible fungi is generally
higher than in plant food, among which the vitamin C
content is higher. Regular consumption of edible
fungi, can prevent or reduce vitamin deficiency,
improve the body's immunity. It is not only rich in
vitamins, protein, sugar and other nutrients, but also
essential amino acids
(Li, Wang, 2016).
Polyaccharides and other active substances in edible
fungi have anti-cancer, lowering blood fat, blood
sugar
(Chen, 2012).
As an organic, nutritious and healthy green food,
edible fungus is paid more and more attention and
loved by people of all countries due to its higher
nutrition, medicinal and health value of edible fungi.
At present, the research on edible fungi at home and
abroad mainly focuses on the separation and
purification of total sugar, polysaccharide and
reduced sugar and its antioxidant activity evaluation
(Xu, Cai, Wang, 2010); (Xu, 2016); (Zhang, 2016),
Biological activity
(Ganoderma lucidum, 2012);
(Jiang, Gu, 2005) In other aspects, less research on
the determination and analysis of subentities. Chinese
people often say that "Food is the paramount
necessity of the people". In the 21st century, they pay
more attention to "food tonic" as a way of health.
122
Lv, W., Yang, L., Ma, X., Tian, T., Wu, S. and Fan, Y.
Determination of the Quality and Nutrition of Seven Edible Fungi.
DOI: 10.5220/0011190000003443
In Proceedings of the 4th International Conference on Biomedical Engineering and Bioinformatics (ICBEB 2022), pages 122-126
ISBN: 978-989-758-595-1
Copyright
c
 2022 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved

However, there is not much research on the
nutritional differentiation of edible fungi in China,
and the people know little about the composition of
edible fungi and their corresponding functions. This
experiment determined and analyzed the nutrients of
7 edible fungi mainly planted in our province
(Shi,
Shao, 2003). The aim is to horizontally compare the
quality and nutritional composition of common
edible fungi such as Pleurotus ostreatus, lentinus
edodes and Flammulina mushroom, make
contributions to the full use of edible fungus
resources, broaden the processing and development
path of edible fungus industry, and provide
theoretical basis and technical guidance for the
research of the nutritional value of edible fungi.
2 MATERIALS AND METHODS
2.1 Test Materials
Six kinds of edible fungus fresh entity Pleurotus
mushroom (Pleurotus eryngii),white jade mushroom
(white Hypsizygus marmoreus), Flammulina
mushroom (Flammulina velutipes), sea mushroom
(Hypsizygus marmoreus (Peck) H.E.Bigelow),
Pleurotus ostreatus (Pleurotus ostreatus), lentinus
edodes (Lentinus edodes (Berk.)sing) picked from
Edible Fungi Demonstration Base of Jinkou River
District, Leshan City, Sichuan Province, selected
fresh edible fungus without pests or mechanical
damage, consistent maturity, uniform size, full shape;
one kind of dried edible fungus black
fungus(Auricularia auricular (L.ex Hook.)Underw),
provided by Leshan Hongxiang Fungus Industry.
Determination of edible fungi immediately after
procurement, and other fresh edible fungus entities
not tested were transferred into the self-sealed bag
and placed in the foam plastic box with ice bags. The
dry sample is dried with 50 ℃ electric thermal
constant temperature blast dry box for 6 h, over 20
eyes (0.9 mm) sieve and put in the covered glass
bottle for standby.
2.2 Test Method
2.2.1 Determination of Moisture Content of
Seven Edible Fungi
Refer to the Direct drying of of ure in GB 5009.3-
2016 National Standard of food Safety —
Determination of moisture in food
(Determination of
moisture in GB/T 5009.3-2016, foods.).
2.2.2 Determination of Soluble Protein
Content of Seven Edible Fungi
Refer to Wang Weiguo to test the Masbright Blue
Law
(Wang, Wu, 2003), Standard curve is
y=0.0089x-0.0302, R2=0.9958.
2.2.3 Determination of Vitamin C of Seven
Edible Fungi
Refer to the GB 5009.86-2016 Determination of
Ascorbic Acid in the National Standard for Food
Safety and Food.
2.2.4 Determination of Total Sugar Content
of Seven Edible Fungi
Referring to GB 15672-1995 National standard for
food safety Method for Determination of total sugar
content of edible fungi and Liu Budong Tittration
Method
(Liu, 2008); (GB /T 15672-1995).
Microsoft Excel 2010 software and DPS software
and Duncan using the new complex polar difference
method in ANOVA analysis. lowercase letters
indicate a significant level of σ =0.05.
3 RESULTS AND ANALYSIS
3.1 Water Content in Seven Edible
Fungi
Figure 1: Determination Results of Water Content in Seven
Edible Fungi.
The large amount of water contained in the edible
fungus determines the characteristics of the edible
fungus entities that look fresh and delicious. Water
content and distribution will directly affect the
appearance, tenderness, flavor and freshness of the
sea mushroomsea mushroom entity
(Xu, Cai, Wang,
Determination of the Quality and Nutrition of Seven Edible Fungi
123

2010). It is directly related to the storage
characteristics of edible fungi. It can be seen that the
moisture content of 6 kinds of edible fungi is: Sea
mushroom> Pleurotus ostreatus> white jade
mushroom> Flammulina mushroom> Pleurotus
mushroom> Lentinus edodes. This research results
show that the moisture of edible fungi is basically
81%~93%. The test data of DPS analysis software
showed that at 0.05 (Zhang, 2012), the water content
of instant black fungus was not significantly different
from fresh mushroom, Pleurotus ostreatus and white
jade mushroom; the water content and Pleurotus
ostreatus; the water content of sea mushroom and
Flammulina mushroom were not significantly
different.
3.2 Soluble Protein Content in Seven
Edible Fungi
Figure 2: Determination of Solble Protein in Seven Edible
Fungi.
Protein is the most important component in food
nutrition and is of great significance to the rational
development and utilization of food resources and
improving product quality (Huang, Liu, 2014).
Usually the higher the protein content of the subentity,
the better the quality, the protein content generally
accounts for 3%~4% of the fresh weight, and 3~6
times higher than vegetables (Jing, 2019) It can be
seen that the soluble protein content of 6 edible
mushroom and one instant dried mushroom is:
Pleurotus mushroom>Lentinus edodes>Flammulina
mushroom>Black fungus>White jade
mushroom>Pleurotus ostreatus>Sea mushroom. The
results showed that Pleurotus mushroom had more
soluble protein content. Through DPS analysis
software, it is found that at 0.05 level. Pleurotus
mushroom and black fungus, black fungus and white
jade mushroom were significantly different, and that
of black fungus and sea mushroom.
3.3 Vitamin C Content in Seven Edible
Fungi
Figure 3: Determination of Vitamin C in Seven Edible
Fungi.
Vitamin C, also known as ascorbic acid, has the
function of preventing and treating iron deficiency
anemia, can enhance human body immunity and
resistance, and can supplement the lack of nutrients
in other natural foods
(Zeng, 2005). Vitamin C is
light-sensitive, and the dye 2,6 dichloroindigo phenol
turns pink in an acidic solution and becomes colorless
when reduced. In the absence of impurities and color
interference, the amount of 2,6-sodium
dichloroloindigo phenol slurry solution in a certain
range was proportional to the ascorbic acid content in
the sample. It can be seen that the vitamin C content
of 6 edible mushrooms and 1 kind of instant dried
mushroom are: Flammulina mushroom> Pleurotus
ostreatus> Pleurotus mushroom> Lentinus edodes>
Sea mushroom> White jade mushroom > Black
fungus. The results of this study show that
Flammulina mushroom contains more vitamin C.
Through DPS analysis software, it is found that at
0.05 level, vitamin C content was significantly
different from Pleurotus ostreatus, Pleurotus
mushroom, Lentinus edodes and vitamin C content
from white jade mushroom and black fungus.
Vitamin C content of sea mushroom is not
significantly different from white jade mushroom and
black fungus.
ICBEB 2022 - The International Conference on Biomedical Engineering and Bioinformatics
124

3.4 Total Sugar Content in Seven
Edible Fungi
Figure 4: Determination Results of Total Sugar Content in
Seven Edible Fungi.
Total sugar is one of the most important nutritional
indicators of edible fungi, is the general name of
monosaccharides polysaccharides, cellulose and
semi-fiber
(Zhao, Ma, 2010). Mushroom
polysaccharide, poria cocos polysaccharide,
ganoderma polysaccharide as a clinical means of
treatment or auxiliary physical therapy, to provide
treatment ideas for intractable diseases such as tumor
and chronic pneumonia
(Wang, Zhang, 2017). The
method used in this test is to hydrolyze the total sugar
acid to reduced sugar, and then drip to the pale yellow
end point, the total sugar content can be measured
according to the sample consumption. It can be seen
that the total sugar content in the 7 kinds of edible
fungi is: black fungus> Lentinus edodes> Pleurotus
mushroom> white jade mushroom> Pleurotus
ostreatus> Flammulina mushroom > sea mushroom.
The experimental results show that the total sugar
content of black fungus is higher. The experimental
results show that the total sugar content of black
fungus is higher. Through DPS analysis software, it
is found that at the 0.05 level, the total sugar content
of black fungus and the Lentinus edodes, the total
sugar content and the total sugar content of
Flammulina mushroom and the Sea mushroom.
general name of monosaccharides.
4 CONCLUSION
After the determination of the nutritional composition
of edible fungi, it can be found that although the
nutritional content of different edible fungi varies
greatly, the edible fungi are measured with the
characteristics of sufficient moisture, high protein,
vitamin C and sugar content, all of which have high
nutritional value and the development prospect of
deep processing health care products. Pleurotus
ostreatus and Sea mushrooms have the highest
moisture content of 92.7 g/100g; Pleurotus
mushroom is the highest among measured edible
fungi, 4.07 mg/g, and balanced nutrition content;
Flammulina and Pleurotus ostreatus have high
vitamin C, 26.31 mg/100 g and 21.65 mg/100 g；
Black fungus has the highest total sugar content of
11.42 g/100 g Different groups can choose to eat
different edible fungi daily to achieve the purpose of
eating supplements, Johnson and Johnson; or some
patients can choose deep processing products or
health care products with edible fungi as raw
materials, easy to absorb, and to achieve the effect of
"food therapy" to maintain the balance of physical
physical indicators.
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