논문 상세보기
pp.65-69
본 연구는 능이버섯의 식품영양학적 및 기능성을 평가하기 위한 기초적인 연구로서 영양 성분의 함량을 조사하였다. 능이버섯의 일반성분은 수분 89.93%, 회분 1.18%, 조단백질 3.67%, 조지방 0.96%, 탄수화물 4.26%로 나타내었다. 능이버섯의 주요 유리당은 glucose, sucrose, trehalose, xylose 로 구성되어 있었고, trehalose의 함량이 가장 높았다. 능이버섯의 총아미노산의 함량은 796.85mg/100
This paper was performed to analyze the nutritional components for the basic of studies to estimate the nutritional and functional valuation of mushroom(Sarcodon aspratus) The contents of moisture, ash, crude protein, crude fat and carbohydrate in mushroom were 89.93, 1.18, 3.67. 0.96 and 4.26%, respectively. The major free sugar were glucose, sucrose, trehalose, xylose, and cantained more trehalose than other sugars. The total content of amino acids was 796.85mg/100g-fr.wt. And the contents of essential and non-essential amino acid of hydrolyzed amino acid was 300.77 and 486.08mg/100g-fr.wt, respectively. Mushroom contained mush valine, leucine, threonine, Iysine, alanine, glycine, aspartic acid, and glutamic acid. The contents of essential and non-essential amino acid of free amino acid was 124.95, 138.52mg/100g-fr.wt., respectively. and were cantained mush methionine, Iysine, valine arginine, Aspartic arid, and tyrosine. The content of Amino acid derivatives 46.81 mg/100g-fr.wt., and were contained mush mornithine, sarcosine, -alanine, and phosphoserine. The content of vitamin C was 5.43 mg/100g-fr.wt. The contents of sodium and potassium were 375.73, 61.82mg/100g, respectively.
