Figures & data
FIGURE 1 HPLC chromatographic fingerprints of authentic amino acid (0.25 µM mL–1). HPLC peaks: Aspartic acid (2.426 min), Glutamic acid (3.190 min), Serine (7.009 min), Histidine (7.944 min), Glycine (8.627 min), Threonine (8.997 min), Arginine (10.321 min), Alanine (11.370 min), Tyrosine (11.970 min), Cystine (12.271 min), Valine (13.665 min), Methionine (13.815 min), Tryptophan (15.422 min), Phenylalanine (15.422 min), Isoleucine (16.876 min), Leucine (19.387 min), Lysine (19.737 min).
FIGURE 2 HPLC chromatographic fingerprints of 5’-nucleotide (0.05 mg L–1). A: 5’-adenosine monophosphate (5’-AMP); B: 5’-cytosine monophosphate (5’-CMP); C: 5’-guanosine monophosphate (5’-GMP); D: 5’-inosine monophosphate (5’-IMP); E: 5’-uridine monophosphate (5’-UMP; F, 5’-xanthosine monophosphate (5’-XMP).
FIGURE 3 HPLC chromatographic fingerprints of authentic organic acid (2.5 µM mL–1). HPLC peaks: Oxalic acid (3.992 min), Tartaric acid (4.232 min), Malic acid (6.973 min), Acetic acid (8.095 min), Lactic acid (8.535 min), Fumaric acid (16.482 min), Succinic acid (19.213 min).
TABLE 1 Contents of free amino acid in three cultivated mushrooms (mg g–1)
TABLE 2 Levels of 5’-nucleotide levels in three edible mushrooms at different cultivation stages (mg g–1)
TABLE 3 Organic acid levels in three edible mushrooms at different cultivation stages (mg g–1)
TABLE 4 EUC value in three edible mushrooms at different cultivation stages