Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 1
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- Pages.100-105
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- 1988
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- 0367-6293(pISSN)
Composition of Organic Acid and Fatty Acid in Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus
느타리, 표고와 양송이버섯의 유기산 및 지방산 조성
- Hong, Jai-Sik (Department of Food Science and Technology, Chon-Buk National University) ;
- Kim, Young-Hoi (Department of Food Science and Technology, Chon-Buk National University) ;
- Lee, Keug-Ro (Department of Food Science and Technology, Chon-Buk National University) ;
- Kim, Myung-Kon (Department of Food Science and Technology, Chon-Buk National University) ;
- Cho, Chung-Ik (Honam Crop Experiment Station) ;
- Park, Keon-Ho (Honam Crop Experiment Station) ;
- Choi, Yoon-Hee (Honam Crop Experiment Station) ;
- Lee, Jong-Bae (Department of Food Science and Technology, Chon-Buk National University)
- 홍재식 (전북대학교 식품가공학과) ;
- 김영희 (전북대학교 식품가공학과) ;
- 이극로 (전북대학교 식품가공학과) ;
- 김명곤 (전북대학교 식품가공학과) ;
- 조정익 (호남작물시험장) ;
- 박건호 (호남작물시험장) ;
- 최윤희 (호남작물시험장) ;
- 이종배 (전북대학교 식품가공학과)
- Published : 1988.02.01
Abstract
Composition of organic acids and fatty acids in three edible mushrooms, Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus were analyzed by gas-liquid chromatography and compositional differences of these components depending on species, sizes and portions (pileus and stipe) were investigated. Lactic, oxalic. fumaric. citric and pyroglutamic acid were identified in each of the three mushrooms and the major organic acids were malic, citric and pyroglutamic acid, respectively. The total organic acid contents were in the range of 2.4-4.0% in Pleurotus ostreatus, 1.7-3.6% in Lentinus edodes and 1.9-3.1% in Agaricus bisporus. Especially oxalic and pyroglutamic acid in Pleurotus ostreatus, malic and citric acid in Lentinus edodes and fumaric acid in Agaricus bisporus were higher in pileus than stipe. The total organic acid contents decreased as the size of pileus developed and especially the decrease of citric acid were marked. On the other hand, the major fatty acids in three mushrooms were linoleic, palmitic and oleic acid. But fatty arid compositions were not significantly different depending on species, sizes and portions.
국내에서 인공재배되고 있는 느타리버섯 (Pleurotus ostreatus), 표고버섯 (Lentinus edodes), 양송이버섯 (Agaricus bisporus)의 유기산 및 지방산 조성을 GLC법에 의하여 분석하고 버섯의 종류, 크기, 부위에 따른 성분조성의 차이를 비교 검토하였다. 유기산은 3종의 버섯에서 lactic, oxalic, fumaric, succimic, malic, citric 및 pyroglutamic acid등이 확인되었고 malic, citric, pyroglutamic acid등이 많이 함유되어 있었다. 총 유기산 함량은 느타리버섯
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