Determination and analysis of nutritional components in Catathelasma ventricosum

To investigate the nutritional components and evaluate nutritional value of the Catathelasma ventricosum, contents of crude protein, polysaccharides, crude fiber, crude fat, ash, moisture, 11 kinds of mineral, and 17 kinds of aminophenol of the fruting bodies of Catathelasma ventricosum were analyzed, with international standard methods and common methods.Contents of crude protein, polysaccharides, crude fiber, crude fat, ash, moisture in the dry sample were:17.21%, 52.48%, 4.57%, 2.23%, 7.73%, 10.61%.Contents of mineral elements Mg, Mn, Fe, Zn were 626.35, 11.24, 523.25, 92.40mg/kg, respectively.The Mp of Catathelasma ventricosum polysaccharides were determined by gel permeation chromatography (GPC) to be 13590, 291487, 5176u, respectively.Additionally, Essential amino acids were 31.13% in total amino acids.Amino Acid Score (AAS) , Chemical Score (CS) , Essential Amino Acid Index (EAAI) and Nutritional Index (NI) were 6.07, 6.96, 56.76, 9.66, respectively, and the flavour amino acid content was 39.31% in the total amino acids.Catathelasma ventricosum not only had high protein, low fat, low fiber, but also had components which had pharmacological effects, such as polysaccharides.It was a kind of edible mushuroom which had good economic value and great potential to be developed.