상황진흙버섯 균사배양 곡물의 성분변화 Changes of chemical compositions of cereals by Phellinus linteus mycelial cultivation
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- URLhttps://db.koreascholar.com/Article/Detail/338920
pp.229-236
This study was carried out to investigate the physicochemical characteristics of cultivated cereals by Phellinus linteus mycelium. Also, we investigated the content of free sugar, organic acid, free amino acid, mineral and fatty acid of cultivated cereals by P. linteus mycelium. The major free sugars were determined the glucose, maltose, and fucose by HPLC. The content of total free sugars was the highest in cultivated red rice by P. linteus mycelium at 36oC. The content of fucose was the highest in cultivated red rice by P. linteus mycelium at all cultivation temperatures. The organic acids were identified oxalic acid, malic acid, citric acid, and succinic acid, as in the case of free sugar, higher contents of organic acids were observed in the cultivated cereals by P. linteus mycelium than control. There was no significant difference in the mineral content between the control and cultivated cereals by P. linteus mycelium. Sixteen kind of free amino acid were detected in cultivated cereals by P. linteus mycelium. And the content of total free amino acids were higher in the cultivated cereals by P. linteus mycelium than the control. And essential amino acids showed significantly differences between control and cultivated cereals by P. linteus mycelium. Fatty acids were detected with seven kinds of fatty acids, and the major fatty acid was determined the linoleic acid by GC-MS. The content of linoleic acid was higher in the cultivated cereals by P. linteus mycelium than the control.
재료 및 방법
재 료
시 약
유리당 분석
유기산 분석
무기성분 분석
유리아미노산 분석
지방산 분석
결과 및 고찰
유리당 분석
유기산 함량
무기성분 함량
유리 아미노산 함량
지방산 함량
적 요
감사의 글
References