Change of Constituents in Fruit Body Formation of Grifola frondosa

Studies on Artificially Cultivated Grifola frondosa Part I

Abstract

Constituents of Grifola frondosa (Fr) S.F. Gray, which is on market as "Maitake" were studied. We traced change of constituents in the stage of fruit body formation of Grifola frondosa. The results are as follows: (1) Water content was almost similar during fruit body formation. Crude protein and crude ash decreased as growing, but crude fat slightly increased. (2) K, Na, Ca, Mg, Fe, Cu, Zn and Mn were measured. The content of K was the highest, then Mg, Ca and Na were contained in larger amount than other elements. (3) Seventeen kinds of free amino acids were determined. The content of Glu was the highest. (4) Mannitol was determined. The content of mannitol was larger in primordium than matured fruit body. (5) Trehalose and glucose were determined. The content of trehalose increased as growing. The content of glucose increased formic acid, malic acid, citric acid, succinic acid, oxalic acid and fumaric acid were determined. Malic acid existed in the largest amount, followed by pyroglutamic acid, fumaric acid and succinic acid.