Edible mushrooms are an ideal natural or multi-purpose food. The most consumed commonly known mushroom in the world today is known by the scientific name Agaricus bisporus. There is great potential for further screening and domestication of high-quality production strains from wild species. China has domesticated and artificially cultivated for the first time in the world the shiitake mushroom, wood ear, golden ear, silver ear, straw mushroom, golden needle mushroom, monkey head mushroom, bamboo fungus, etc., and has now domesticated the Mongolian portobello mushroom, while the wild edible fungi delicious porcini mushrooms, morel mushrooms, fragrant apricot mushrooms, riveting mushrooms, sticky-capped boletus mushrooms, red mushrooms and so on can be collected in large quantities for domestic and foreign markets.
Medicinal mushrooms
Currently, there are more than 500 kinds of medicinal fungi in China, including the large fungi with medicinal effect in the test. In addition to the traditional medicinal Poria cocos, Cordyceps sinensis and Ganoderma lucidum, in recent years, the newly discovered and medicinal use are Yunzhi, Tree Flower, Gurney's Cordyceps, etc., as well as False Honey Ring Fungus, Anlou Small Skinned Umbrella, Locust Bolt Fungus, Milky White Rake Fungus, and Black Handled Charcoal Horn Fungus and so on.
The medicinal part is mainly the substrate, but there are some are processed through the modern fermentation industry technology a large number of counteracting mycelium for pharmaceuticals. Research tests at home and abroad have shown that natural medicinal fungi have their unique superiority. At present, in the search for drugs for the treatment of hypertension, hyperlipidemia, diabetes and other modern civilization diseases, screening from traditional Chinese medicine, including fungi, is undoubtedly promising.
Poison Mushrooms
China has many kinds of poisonous mushrooms (poisonous fungi), which are widely distributed and rich in resources. In the vast mountainous countryside and townships, instances of poisoning by accidental consumption of poisonous mushrooms are relatively common, and deaths from serious poisoning are reported almost every year. It was once used as one of the causes of multiple food poisoning. Therefore, identifying poisonous mushrooms has long been a matter of great concern to people. Relevant parties have done a lot of work to publicize scientific knowledge, but poisoning by accidental ingestion still occurs repeatedly. Because it is not easy to identify poisonous mushrooms, the only way, in the wild, it is best not to try unrecognized mushrooms easily, and at the same time not to be biased. They should be eaten only when they are proven to be non-toxic after they have been clearly identified or after consulting those who have practical experience. If you feel unwell after eating mushrooms, you should go to the hospital in time and should not be careless. Poisonous mushrooms in Guangzhou account for half of China's known edible mushrooms, of which there are more than 700 species, of which more than 190 are poisonous, and Guangdong accounts for more than 50% of the country's poisonous mushrooms, whereas in Taiwan there are mainly golden gooseberry, abalone, and apricot abalone mushrooms. The above are all known to me.
Information shows that there are more than 700 species of edible mushrooms known in China, and most of the delicious ones are still in the wild. At the same time, there are more than 190 kinds of poisonous mushrooms, with Guangdong accounting for more than 50 percent of the domestic species.
There is no obvious difference between poisonous mushrooms and edible mushrooms, so it is difficult to identify them with the naked eye alone, and they can easily cause major food poisoning due to accidental ingestion, which is characterized by severe symptoms and extremely high mortality rate. Clinical symptoms of poisonous mushroom poisoning are divided into five types: gastroenteritis type, neuropsychiatric type, hemolytic type, organ damage type and solar dermatitis type.
There are many kinds of edible mushrooms, and according to the literature, there are more than 360 kinds of edible mushrooms [5]. Although only 12 edible mushrooms were measured in this paper, which is a very small number of mushroom species, some patterns of fatty acid composition among mushroom species can still be found in Table 4, such as the lower C18:2 content (<6 mg/g) in fungus species (black fungus, crepe fungus, silver fungus, etc.), the lower C18:1 content (<2 mg/g) in those with thick umbrellas (winter mushrooms, flowering mushrooms, bifidus mushrooms), the lower C18:1 content (<2 mg/g) in those with flat umbrella (straw mushrooms, flat mushrooms, cockles), the lower C18:1 content (<2 mg/g) in those with flat umbrella (straw mushrooms, flat mushrooms, cockles). Straw mushrooms, flat mushrooms, cockles, enoki mushrooms, golden needle mushrooms, purple spore fungus) had higher C18:2 contents (>14 mg/g); monkey head mushrooms were more specific in terms of species [5], with C18:1 as high as 24 mg/g or more; purple spore fungus was similar in morphology to cockle mushrooms (with only a slight difference in the color of the body), and the fatty acid content data of purple spore fungus and cockle mushrooms were similar (with the exception of the lower content of C14:0). The fatty acid contents of edible mushrooms were also similar (except for the lower C14:0 content). This shows that the differences in fatty acid contents of edible mushrooms are of biological significance for species identification. In addition, the results showed that edible mushrooms contain less saturated fatty acids and more unsaturated fatty acids, of which C18:2, C20:4 and C20:5 are essential fatty acids [1, 3]. Therefore, from the point of view of fatty acid nutrition, monkey head mushroom, enoki mushroom, straw mushroom, cape goosefoot mushroom and purple spore fungus were superior (unsaturated fatty acid >28 mg/g), while black fungus had less saturated or unsaturated fatty acid content, and it was the last of all edible mushrooms.
Capillary gas chromatography (GC) is a simple and convenient method for the determination of fatty acids in organisms with good separation, rapidity and specificity, and for general quantitative analysis. For example, the ratio of the area of a single fatty acid to the sum of the areas of total fatty acids measured in the literature [4] can be used to find out the relative content of each fatty acid, but because it is uncorrected, it is only a kind of response value on the instrument, which can not reflect the real content of fatty acids, and it can not be objectively compared and evaluated the difference between various mushroom species. However, the present method can calculate the absolute acid content of each fatty acid after the correction of fatty acid standard and its chromatographic response value, which is more accurate and objective, and can elucidate the biochemical characteristics among mushroom species.