External Shapes, Free Amino Acidsand Lentinic Acid Content in Different Varieties of Dried Shiitake Mushroom(<I>Lentinus edodes</I> Sing.)

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We investigated quantitatively the difference of the external shapes (weight, size), free amino acids and lentinic acid in six different varieties (Donko type ; Jyodonko, Namidonko, Kotsubudonko, Koshin type ; Jyo-ko-shin, Namiko-shin, Chayori) of dried Shiitake mushroom which were collected during 1983-1990 from Shizuoka, Ohita and Miyazaki prefectures. There was a difference in the total weight, cap weight and cap diameter among the varieties and were grouped into Donko and Ko-shin by the F value calculated for the rate of cap diameter per cap thickness. The amount of free amino acids were in the range of 2, 395-2, 732mg, with an average of 2, 600mg for Donko and in the range of 2, 450-2, 796mg, with an average of 2, 565mg for Ko-shin, with no significant differences beings seen among the varieties. The main free amino acids were glutamine, glutamic acid, arginine, asparagine, alanine and ornithine and the similarity index for amino acid pattern calculated by the Tamura method showed close similarities among the six varieties. The amount of lentinic acid was in the range of 903-1, 156mg, with an average of 1, 025mg for Donko and in the range of 820-1, 000mg, with an average of 899mg for Ko-shin, showing a difference between Donko and Ko-shin types.
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