The purpose of this study was to investigate the antioxidant activity and β-glucan content of extracts extracted by varying the temperature at 30, 55 and 80℃ after hot air drying or freeze drying of Pleurotus ostreatus and Pleurotus eryngii. For the analysis antioxidant activity of each mushroom, β-glucan, total phenol, flavonoid contents, and DPPH․ABTS+․Nitrite assay were measured. Also, the β-glucan content, total flavonoid content and ABTS+ scavenging activity increased with freeze drying rather than hot air drying, and increased with increasing extraction temperature in both mushrooms. However, the total phenol and nitrite scavenging activity increased with hot air drying rather than freeze drying, and decreased with increasing temperature in both mushrooms. DPPH scavenging activity was not significant in both mushrooms, but decreased with increasing extraction temperature. Pearson’s correlations between total flavonoid content and antioxidant activities were r=0.719~0.753 (p<0.01). As a result, the β-glucan content, total flavonoid content, and ABTS radical cation scavenging activity were highest during freeze drying and extraction at 80℃. And the highest total phenol content, DPPH radical scavenging activity and nitrite scavenging activity were obtained during hot air drying and extraction at 30℃.

Abstract
서 론
재료 및 방법
    1. 실험 재료 및 시료 건조
    2. 추출물 제조
    3. 베타글루칸 함량
    4. 플라보노이드 함량
    5. 총 페놀 함량
    6. DPPH 라디칼 소거능
    7. ABTS+ 라디칼 소거능
    9. 통계처리
결과 및 고찰
    1. 베타글루칸 함량
    2. 총 플라보노이드 함량
    3. 총 페놀 함량
    4. DPPH 라디칼 소거능
    5. ABTS+ 라디칼 소거능
    6. 아질산염 소거능
    7. 상관관계
요약 및 결론
References

• 김나미(공주대학교 외식상품학과) | NaMi Kim (Major in Food Service Management and Nutrition, Kongju National University)
• 박종대(한국식품연구원 가공공정연구단) | Jong-Dae Park (Research Group of Food Processing, Korean Food Research Institute)
• 최윤상(한국식품연구원 가공공정연구단) | Yun-Sang Choi (Research Group of Food Processing, Korean Food Research Institute)
• 이명희(한국식품연구원 가공공정연구단) | Myunghee Lee (Research Group of Food Processing, Korean Food Research Institute)
• 성정민(한국식품연구원 가공공정연구단) | Jung-Min Sung (Research Group of Food Processing, Korean Food Research Institute) Corresponding author