Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Changes of saccharide content in fruitbody composition of Flammulina velutipes during storage

팽이버섯의 저장기간 및 품종별 자실체내의 당 함량 변화

  • Jhune, Chang-Sung (Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA) ;
  • Yun, Hyung-Sik (Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA) ;
  • Leem, Hoon-Tae (Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA) ;
  • Kong, Won-Sik (Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA) ;
  • Lee, Kang-Hyo (Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA) ;
  • Sung, Gi-Ho (Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA) ;
  • Cho, Jae-Han (Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA)
  • 전창성 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 윤형식 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 임훈태 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 공원식 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 이강효 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 성기호 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 조재한 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과)
  • Received : 2011.08.15
  • Accepted : 2011.08.27
  • Published : 2011.09.30
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Abstract

Winter mushroom was monitored to investigate the influence of storage temperature on its quality during the storage and distribution phase. In measuring its quality, the contents of saccharides were quantified with its fruiting bodies using HPLC. Although it has been known to be difficult to separate saccharide isomers, our results indicated that Grace Prevail carbohydrate ES $5{\mu}column$ was the best in the separation to analyze the saccharide out of six columns used in this study. In our results, xylose was the main component of saccharide in the fruiting body of winter mushroom(White line mushroom:47.68mg/g, brown line mushroom: 63.28mg/g). In long-term storage, the total amount of saccharide tended to increase, but trehalose content of the disaccharide decreased. In comparison with the paramount amount of lactose and myo-inositol contents in long-term storage at $4^{\circ}C$, lactose wasn't detected when stored at $-1^{\circ}C$.

최근 수요가 많은 식용버섯 중 팽이버섯을 대상으로 저장기간 중에 발생하는 자실체 내의 당 종류 및 함량변화를 검토하고자 시험을 수행하였다. 팽이버섯 자실체에는 단당류로는 xylose 및 glucose, ribose, 이당류의 당은 lactose 및 trehalose, 당알코홀류는 glycerol 및 mannitol, myoinositol, sorbitol 등이 확인되었다. 팽이버섯에 가장 많은 것은 단당류인 xylose로 백색계열은 47.68mg/g, 갈색계열은 63.28mg/g로 갈색계열의 함량이 높으며, 품종에 따라 약간의 차이를 보였다. 저장기간에 따른 당 함량은 단당류 및 이당류, 당알코올 모두 저장 시간이 증가하면서 같이 증가하는 추세를 보이고 있으나, trehalose는 감소하였다. 저장온도에 따라서는 큰 차이는 없었으나, lactose는 $4^{\circ}C$ 저장에서 저장기간이 길어질수록 크게 증가하는 것으로 나타났으나, $-1^{\circ}C$ 저장에서는 검출되지 않았다.

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