논문 상세보기

국내산과 수입산 송이의 다량 및 미량 미네랄 함량 비교 KCI 등재

Comparison of Macro and Micro Mineral Contents in Domestic and Imported Tricholoma matsutake

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/417189
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

The mineral content of Tricholoma matsutake was evaluated for comparison of mineral contents according to the area of cultivation. Ten domestic and thirty Chinese (10 Yanji, 10 Yunnan and 10 Tibet) T. matsutake specimens were assessed using an atomic absorption spectrophotometer (AAS) and inductively coupled plasma mass spectrometer (ICP-MS). The Na, Mg, K, and Ca contents of domestic T. matsutake were 128.12±85.25 mg/kg, 218.52±105.35 mg/kg, 7,534.58±2,691.52 mg/kg, and 17.69±7.14 mg/kg, respectively, while those of Yanji T. matsutake were 124.89±57.24 mg/kg, 64.07±27.52 mg/kg, 1,439.18±311.04 mg/kg, and 10.88±4.52 mg/kg, respectively. The Na, Mg, K, and Ca contents of Yunnan T. matsutake were 90.78±23.23 mg/kg, 77.40±28.36 mg/kg, 1,446.29 ±126.33 mg/kg, and 28.42±5.18 mg/kg respectively, while those of Tibet T. matsutake were 143.50±41.54 mg/kg, 124.64±50.18 mg/kg, 3,530.95±2,714.99 mg/kg, and 21.05±8.71 mg/kg, respectively. The Cu contents of domestic, Yanji, Yunnan, and Tibet T. matsutake were 105.43±32.97 mg/kg, 19.92±8.95 mg/kg, 54.51±16.91 mg/kg, and 64.80±23.01 mg/kg, respectively. Both domestic and Chinese T. matsutake samples showed significantly different K, Mg, and Cu levels in this study. Therefore, a comparative evaluation of the K, Mg, and Cu contents of multiple domestic and Chinese T. matsutake varieties is needed to determine the appropriate area of cultivation in the future.

목차
ABSTRACT
Materials and Methods
    실험 재료
    전처리
    다량 미네랄 분석
    미량 미네랄 분석
    통계분석
Results and Discussion
    회수율과 정밀성
    다량 미네랄 함량
    미량 미네랄 함량
국문요약
Conflict of interests
ORCID
References
저자
  • 정희경(순천대학교 식품공학과, (재)장흥군버섯산업연구원) | Hee-Gyeong Jeong (Department of Food Science and Technology, Sunchon National University, Suncheon, Korea/Jangheung Research Institute for Mushroom Industry, Jangheung, Korea)
  • 김경제((재)장흥군버섯산업연구원) | Kyung-Je Kim (Jangheung Research Institute for Mushroom Industry, Jangheung, Korea)
  • 서경순((재)장흥군버섯산업연구원) | Kyoung-Sun Seo (Jangheung Research Institute for Mushroom Industry, Jangheung, Korea)
  • 진성우((재)장흥군버섯산업연구원) | Seong-Woo Jin (Jangheung Research Institute for Mushroom Industry, Jangheung, Korea)
  • 고영우((재)장흥군버섯산업연구원) | Young-Woo Koh (Jangheung Research Institute for Mushroom Industry, Jangheung, Korea)
  • 임승빈((재)장흥군버섯산업연구원) | Seung-Bin Im (Jangheung Research Institute for Mushroom Industry, Jangheung, Korea)
  • 하늘이((재)장흥군버섯산업연구원) | Neul-I Ha (Jangheung Research Institute for Mushroom Industry, Jangheung, Korea)
  • 김중범(순천대학교 식품공학과) | Jung-Beom Kim (Department of Food Science and Technology, Sunchon National University, Suncheon, Korea) Corresponding author