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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.8
- 수록면
- 552 - 558 (7page)
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초록· 키워드
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Hypsizigus marmoreus is a wild mushroom commonly consumed in South Korea due to its beneficial effects on health. In the present study, the general chemical and inorganic-element composition, the total amino acid contents, and the volatile-flavor compounds of H. marmoreus were investigated for food uses. The proximate compositions consisted of 60.1% carbohydrate, 32.0% crude protein, 8.98% moisture, 5.0% ash, and 2.0% crude lipid. The minerals in H. marmoreus were found to be as follows; potassium (429.5 mg), phosphorus (101.9 mg), sodium (20.3 mg), magnesium (54.86 mg), calcium (2.7 mg), zinc (0.8 mg), iron (0.7 mg), manganese (0.2 mg), and copper (0.1 mg), based on 100 g of mushroom dry weight. Seventeen kinds of total amino acids were found in H. marmoreus, with the glutamine acid content being the highest (2,340 mg/100 g), followed by the asparagine, serine, arginine, and leucine contents. The volatile-flavor components of H. marmoreus were collected via simultaneous steam distillation extraction (SDE), and were analyzed via gas chromatography-massspectrophotometry (GC-MS). A total of 17 volatile-flavor compounds were identified, including eight aldehydes, seven alcohols, one acids, and one other compounds. The most abundant compound was 2,3,6-trimethyl pyridine, which accounted for more than 40% of the total volatiles; other important compounds were 1-octen-3-ol, butylhydroxytoluene (BHT), isooctyl phthalate, 3-octanal, 1-undecanol, and 2-amylfuran. These results provide preliminary data for the development of H. marmoreus as an edible food material.
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참고문헌 (37)
참고문헌 신청
1. [학술지(정기간행물)] - Bano Z / 1988 / Pleurotus mushrooms. Chemical composition, nutritional value, post-harvest physiology, preservation, and role as human food / Crit Rev Food Sci Nutr 27 : 87 ~ 158
2. [학술지(정기간행물)] - Nakamura K / 2006 / Bottle Cultivation of Culinary- Medicinal Bunashimeji Mushroom Hypsizigus marmoreus (Peck) Bigel (Agaricomycetideae) in Nagano Prefecture (Japan) / Int J Med Mushr 8 : 179 ~ 186
3. [학술지(정기간행물)] - Akavia E / 2009 / Disposal of agro-industrial by-products by organic cultivation of the culinary and medicinal mushroom Hypsizigus marmoreus / Waste Manage 29 : 1622 ~ 1627
4. [학술지(정기간행물)] - Kim HS / 2003 / Research and prospects in new functional mushroom-Tremella fuciformis, Grifora Frondosa and Hypsizigus marmoreus / Korean J Food Sci Ind 36 : 42 ~ 46
5. [학술지(정기간행물)] - Lam SK / 2001 / Hypsin, a novel thermostable ribosome-inactvating protein with antifungal and antiproliferative activities from fruting bodies of the edible mushroom Hypsizigus marmoreus / Biochem Biophys Res Comm 285 : 1071 ~ 1075
2. [학술지(정기간행물)] - Nakamura K / 2006 / Bottle Cultivation of Culinary- Medicinal Bunashimeji Mushroom Hypsizigus marmoreus (Peck) Bigel (Agaricomycetideae) in Nagano Prefecture (Japan) / Int J Med Mushr 8 : 179 ~ 186
3. [학술지(정기간행물)] - Akavia E / 2009 / Disposal of agro-industrial by-products by organic cultivation of the culinary and medicinal mushroom Hypsizigus marmoreus / Waste Manage 29 : 1622 ~ 1627
4. [학술지(정기간행물)] - Kim HS / 2003 / Research and prospects in new functional mushroom-Tremella fuciformis, Grifora Frondosa and Hypsizigus marmoreus / Korean J Food Sci Ind 36 : 42 ~ 46
5. [학술지(정기간행물)] - Lam SK / 2001 / Hypsin, a novel thermostable ribosome-inactvating protein with antifungal and antiproliferative activities from fruting bodies of the edible mushroom Hypsizigus marmoreus / Biochem Biophys Res Comm 285 : 1071 ~ 1075
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UCI(KEPA) : I410-ECN-0101-2018-059-003064775