Journal of Mushroom (한국버섯학회지)
- Volume 10 Issue 2
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- Pages.83-92
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- 2012
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- 1738-0294(pISSN)
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- 2288-8853(eISSN)
DOI QR Code
The change on organic acid of fruiting body of winter mushroom (Flammulina velutipes) by storage period
저장기간에 따른 팽이버섯 자실체의 유기산 함량 변화
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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) ;
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Leem, Hoon-Tae
(Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA) ;
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Kong, Won-Sik
(Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA) ;
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Lee, Kang-Hyo
(Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA) ;
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Lee, Chan-Jung
(Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA) ;
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Sung, Gi-Ho
(Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA) ;
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Cho, Jae-Han
(Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA)
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전창성
(농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
- 윤형식 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
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임훈태
(농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
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공원식
(농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
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이강효
(농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
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이찬중
(농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
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성기호
(농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
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조재한
(농촌진흥청 국립원예특작과학원 인삼특작부 버섯과)
- Received : 2012.06.12
- Accepted : 2012.06.21
- Published : 2012.06.30
Abstract
To provide a basis for the variation of fruit bodies of winter mushroom (Flammulina velutipes), the organic acid composition of its fruit bodies was investigated with several varieties of winter mushroom indifferent temperature and storage period. In the fruit bodies of winter mushroom, a total of 10 organic acids including acetic acid, butyric acid, citric acid, fumaric acid, DL-isocitric acid, L(+)lactic acid, D-malic acid, propionic acid, succinic acid, and D-tartaric acid were detected. In the most of the winter mushroom, acetic acid was the main organic acid component and fumaric acid was the least included component. Acetic acid, which is a mono-carboxyl group of organic acid, is contained in different levels according to different varieties and different storage temperature. Butyric acid is extremely variable in its quantity, depending on variety and different storage temperature. In contrast, fumaric acid, which is a dicarboxyl group of organic acid, decreased in its quantity during storage with 1.5 mg/g. Especially, ASI 4149, 4166 varieties tend to differ in their quantity. Besides, malic acid is extremely variable in its quantity according to variety and storage temperature. Citric acid, a tri-carboxyl group of organic acid, increased in its quantity according to storage period, which enables us to efficiently manage storage period. Isocitric acid is also extremely variable in its quantity according to variety, storage temperature and storage period.
팽이버섯의 품종, 저장 온도 및 저장기간에 따른 자실체의 유기산의 변화를 조사하여 저장기간을 판단하기위한 기초자료로 사용하고자 HPLC을 이용하여 유기산을 분석 정량하였다. 팽이버섯 자실체에 존재하는 acetic acid, butyric acid, citric acid, fumaric acid, DL-isocitric acid, L(+) lactic acid, D-malic acid, propionic acid, succinic acid, D-tartaric acid 등 총 10종류의 유기산을 분리하였다. 대부분의 품종에서 acetic acid 함량이 가장 높게 나타났으며, fumaric acid 함량이 가장 낮았다. mono-carboxyl group의 유기산인 acetic acid는 품종 및 저장온도에 따른 함량에 차이도 있으면서 저장기간에 따라 일률적으로 증가하는 경향을 보였다. 그러나 butyric acid 등은 저장온도 및 품종에 따라 함량의 차이가 심하였다. Di-carboxyl group의 유기산인 fumaric acid는 저장 및 품종에 따른 차이 없이 감소하였으나, 저장기간 동안에 확인되는 함량이 1.5mg/g으로 그 함량이 적고, ASI 4149, 4166균주에서는 약간 다른 경향을 보이고 있다. 그 외에 malic acid 등은 저장온도 및 품종에 따라 함량의 차이가 심하였다. Tri-carboxyl group의 citric acid는 저장온도 및 품종에 상관없이 저장기간에 따라 증가하여 효과적으로 저장기간을 평가할 수 있는 지표로 사용할 수 있을 것으로 추정된다. isocitric acid는 저장온도, 품종 및 저장기간에 따라 성분함량의 변화가 심하였다.