원문정보
초록
영어
This study analyzed food component characteristics and antioxidant activities in five kinds of domestic commercial shiitake mushrooms (Lentinula edodes). Moisture content (79.17-82.90 g/100 g) showed little difference, but there was a significant difference in crude protein content. Total mineral content showed a significant difference, and potassium (K) content was the highest. Total and essential amino acid contents were higher in mushroom A than in the other samples. Nonetheless, the ratios of essential amino acids, aspartic acid, and glutamic acid to total amino acids were similar in all samples. β-Glucan content was in the range of 10.28-5.68 g/100 g, exhibiting a significant difference. The color intensity and overall texture of the mushrooms showed no remarkable difference. Total phenol and flavonoid contents were in the range of 19.92-30.77 mg/100 g and 6.95-10.39 mg/100 g, respectively; the ratio of flavonoids to total phenols ranged from 31.53% to 38.21%. DPPH and ABTS radical scavenging activities were 74.92-79.04% and 80.47-84.97%, respectively, and showed little difference. However, the reducing power varied between 195.23 μM and 317.85 μM, displaying a significant difference in all samples. Therefore, this study observed similar trends in the food component characteristics and antioxidant activities of domestic commercial shiitake mushrooms.
목차
서 론
재료 및 방법
실험재료 및 시료의 추출
일반성분 분석
무기질 분석
아미노산 분석
β-Glucan 분석
색도 측정
조직감 측정
총 페놀 및 플라보노이드 분석
항산화 활성 측정
통계분석
결과 및 고찰
일반성분 함량
무기질 함량
아미노산 함량
β-Glucan 함량
색도
조직감
총 페놀 및 플라보노이드 함량
항산화 활성
적 요
REFERENCES