KOREASCHOLAR

국내산과 중국산 능이에 대한 다량미네랄, 미량미네랄 및 유해중금속 함량을 비교하여 원산지 판별 가능성을 분석하고자 하였다. 능이의 미네랄 함량은 원자흡광광도계(Atomic absorption spectrophotometer, AAS) 및 유도결 합플라즈마 질량분석기(Inductively coupled plasma mass spectrometer, ICP-MS)를 사용하여 분석하였다. 국내산 능이의 Na, Mg, K 및 Ca 함량은 각각 170.3±44.0 mg/kg, 81.3±20.8 mg/kg, 1,123.8±274.3 mg/kg 및 12.1± 4.1 mg/kg 으로 분석되었으며, 중국산 능이는 각각 112.2±40.8 mg/ kg, 297.8±20.9 mg/kg, 10,938.4±2,914.1 mg/kg 및 52.5± 27.7 mg/kg으로 분석되어 유의적 차이가 있는 것으로 나타났다. 미량미네랄 및 유해중금속 함량은 유의적 차이가 나타나지 않았다. 따라서 능이의 원산지 판별 지표 확립을 위하여 향후 다수의 국내산 및 중국산 능이를 사용한 Na, Mg, K 및 Ca 함량 비교분석이 필요한 것으로 판단되었다.

The mineral contents of domestic and Chinese Sarcodon aspratus were analyzed for comparing the differences in the mineral contents according to the production sites. The mineral contents of 10 domestic and 10 Chinese S. aspratus were analyzed by using an atomic absorption spectrophotometer and an inductively coupled plasma mass spectrometer. The sodium, magnesium, potassium, and calcium contents of domestic S. aspratus were 170.3±44.0 mg/kg, 81.3±20.8 mg/kg, 1,123.8±274.3 mg/kg, and 12.1±4.1 mg/kg, respectively, while those of Chinese S. aspratus were 112.2±40.8 mg/kg, 297.8±20.9 mg/kg, 10,938.4± 2,914.1 mg/kg, and 52.5±27.7 mg/kg, respectively. There were no significant differences in the micro mineral contents and hazardous heavy metal contents between domestic and Chinese S. aspratus, while there was a significant difference in the macro mineral contents between domestic and Chinese S. aspratus. Thus, the comparative analyses of the sodium, magnesium, potassium, and calcium contents of many domestic and Chinese S. aspratus are required to determine their production sites in the future .

ABSTRACT
서 론
재료 및 방법
    실험 재료
    전처리
    미네랄 분석
    질량 분석
    정확성 및 정밀성
    검출한계 및 정량한계
    통계분석
결과 및 고찰
    분석법 검증
    다량미네랄 함량
    미량 미네랄 및 유해중금속 함량
적 요
REFERENCES

• 정희경(순천대학교 식품공학과/(재)장흥군버섯산업연구원) | Hee-Gyeong Jeong (Department of Food Science and Technology, Sunchon National University/Jangheung Research Institute for Mushroom Industry)
• 김경제((재)장흥군버섯산업연구원) | Kyung-Je Kim (Jangheung Research Institute for Mushroom Industry)
• 서경순((재)장흥군버섯산업연구원) | Kyoung-Sun Seo (Jangheung Research Institute for Mushroom Industry)
• 진성우((재)장흥군버섯산업연구원) | Seong-Woo Jin (Jangheung Research Institute for Mushroom Industry)
• 고영우((재)장흥군버섯산업연구원) | Young-Woo Koh (Jangheung Research Institute for Mushroom Industry)
• 임승빈((재)장흥군버섯산업연구원) | Seung-Bin Im (Jangheung Research Institute for Mushroom Industry)
• 하늘이((재)장흥군버섯산업연구원) | Neul-I Ha (Jangheung Research Institute for Mushroom Industry)
• 김중범(순천대학교 식품공학과) | Jung-Beom Kim (Department of Food Science and Technology, Sunchon National University) Corresponding author