Mycelia Powder of Ganoderma capuse, a Good Resource of Functional Food: Ⅰ. Chemical Components Analysis

摘要

Ganoderma lucidum, G. sinense and G. tsugae were legalized as new resources of functional foods by Ministry of Health, P. R. China in 2001. In this paper, we mightily recommend a new resources: mycelia powder of Ganoderma capuse (Lloyd) Teng. Analytic results showed that contents of humidity, protein, fat, total carbohydrate, crude (dietary) fiber, reduce sugar and ash (mineral matter) were respectively 4.47%～4.63%, 18.9%～20.4%, 4.46%～4.60%, 32.56%～34.20%, 7.7%～7.9%, 5.5%～5.8%. And the content of total polysaccharide (water soluble) was 3.6%～ 3.8%, double more than the fruitbodies of Ganoderma lucidum or G. sinense. Eighteen kinds of amino acids totalled 10.34~10.47g/100g. The fatty acid composition includes oleic acid (C18:1, 22.3%), linoleate (C18:2, 53.0%), linolenic acid (C18:3, 3.6%), palmitic acid (C16:0, 17.3%) and others, nonsaturated fatty acids made up the majories (78.9%).