@article{oai:nagoya-wu.repo.nii.ac.jp:00000701,
 author = {平野, 年秋 and 南川, 幸 and 大沢, つね子 and ヒラノ and ミナミカワ and オオサワ},
 journal = {名古屋女子大学紀要, Journal of the Nagoya Women's College},
 month = {Mar},
 note = {P(論文), "東海・近畿地方産のCantharellus cibariusの成分分を分析した結果について次のように報告を行なった.1) Cantharellus cibariusの主成分は粗たんぱく質19.77%,純たんぱく質19.52%,炭水化物31.11%,粗脂肪9.25%,粗織雄8.89%,粗灰分10.67%,mannite 7.32%,Trehalose 3.42%,Ergosterm 0.1521%,moisture 93.92%,vitamin B_1 0.101%などであった.2)成熟段階にともなって成分に変化をみるが,その変化に2つの傾向が認められた.すなわち粗たんぱく質,純たんぱく質,粗灰分,manniteなどは成長が進むにつけて,減少の傾向を示し,粗脂肪,粗繊維,Trehalose,Egterin,vitamin B_1などは成長が進むにつれて,増加の傾向を示している.水分も前者に属する傾向を示すと考察された.3) 各成分とも産地の別による差はほとんとみられず,他の食用キノコと同様の結果がみれた.[photograph]", "In the present paper, we have analised the biochemical Components of Cantharellus cibanus which is one of the esculent Basidiomycetes as a food and have described the sporophyte. 1) Biochemical components of the species are as follows. Crude protein : 19.11% True protein : 19.52% Carbohydrate : 31.11% Crude fat : 9.25% Crude fiber : 8.89% Crude ash : 10.67% mannite : 7.32% Trehalose : 3.42% Ergosterin : 0.1521% moisture : 93.92% Vitamin B_2 : 0.101% 2) There was no difference in chemical componement among fruit bodies grown in different district. Similar result was obtained about other esculent Basidiomycetes. 3) The difference of chemical component was clear among fruit bodies in various stage of ripening. When the ripe fruit body was compared with yonuger ones, it contained less crude protein, true protein, Crude ash, mannite and moisture. Crude fiber, carbohydrate, crude fat, trehalose and ergosterin were contained more in ripe fruit body than in unripe one.[photograph]"},
 pages = {69--76},
 title = {食用担子菌類の成分の成熟段階による変化について(第3報)},
 volume = {15},
 year = {1969}
}