This purpose of this study was to analyze the nutritional composition about Auricularia spp., which has been used to Auricularia auricula-judae(black and brown) and Auricularia polytricha. First, the contents of total polyphenol and beta-glucan were analyzed. Subsequently, the contents of free sugars, amino acids and organic acids were analyzed by HPLC. In addition, the content of vitamin D from these strains was also measured and the D3 of this vitamin D was anlyzed. In conclusion, Auricularia spp. showed evident differences in the nutritional composition.

• Se-hyun Jo(Department of Food Science & Biotechnology, Sungkyunkwan University)
• Taeho Kim( Department of Food Science & Biotechnology, Sungkyunkwan University) | Taeho Kim
• Young-bok Yu( Mushroom research Division, National Institute of Horticultural & Herbal Science, RDA) | Young-bok Yu
• Mi-hyang Jang( Jeonnam Agricultural Research and Extension Service) | Mi-hyang Jang
• Ki-Moon Park( Department of Food Science & Biotechnology, Sungkyunkwan University) | Ki-Moon Park