Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Aroma constituents, ergosterol and proximate analysis of Neolentinus lepideus

잣버섯의 일반성분 및 에르고스테롤, 향기성분

  • 장명준 (경기도농업기술원 환경농업연구과) ;
  • 김정한 (경기도농업기술원 환경농업연구과) ;
  • 주영철 (경기도농업기술원 환경농업연구과)
  • Received : 2014.02.05
  • Accepted : 2014.04.01
  • Published : 2014.03.31
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Abstract

Nutritional and functional components, such as approximate, and volatile flavor compounds, ergosterol and proximate analysis of artificially cultivated Neolentinus lepideus were analyzed. The common elements of N. lepideus were analyzed to have 6.3% crude ash, 19.1% crude protein, 1.9% crude fat, and 8.9% crude fiber, respectively. The volatile flavor compounds of N. lepideus were characterized as 3-Octanone, 3-Octanol and 1-Octanol. The ergosterol content of N. lepideus was shown to be 145.9 ppm.

잣버섯의 조회분은 6.3%, 조단백은 19.1%, 조지방은 1.9%, 조섬유는 8.9%로 나타났다. 잣버섯 및 송이버섯, 느타리버섯의 향기성분을 SPME로 분석한 결과 잣버섯의 경우 휘발성향기화합물 중 3-Octanone, 3-Octanol 및 1-Octanol이 있었고, 송이버섯은 1-Octen-3-ol이 있었으며, 느타리버섯은 1-Octene이 존재하였다. 잣버섯의 에르고스테롤 함량은 145.9 ppm로 느타리버섯의 43.3 ppm에 비해 3배 이상 함유되어 있는 것으로 밝혀졌다.

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References

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