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KMID : 0380619900220070828
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 7 p.828 ~ p.832
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Studies on the Extracts Preparation of Korean Shiitake Mushroom(Lentinus edodes)
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장영상/Chang, Young Sang
신재익/이호봉/이승렬/Shin, Zae Ik/Lee, Ho Bong/Lee, Seung Ryeol
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Abstract
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Pileus and stipe eactracts of shiitake mushroom were prepared with various ethanol concentration by different extraction time at 60C. Yields, total reducing sugars, free amino acids and nucleotides in ultrafiltrated extracts were analyzed. Yields were higher in hot water extracts but there was no difference depending on changes of extraction time. Total reducing sugar contents got higher by hot water extraction than by solvent extraction. In hot water extracts of the pileus and stipe, reducing sugar content were in the range of 416.18∼488.18 mg% and 435.37∼452.12 mg%, respectively. Threonine+serine, glutamic acid, lysine and arginine were dominent in the free amino acids pool of raw material. The wntents of free amino acids in hot water extracts of pileus and stipe were about 528.46 mg% in 2 hr and 221.01 mg% in 3 hr. The proportion of bitter amino acids in extracts to total free amino acid contents was in the range of 16∼29%, 35∼37% in pileus and stipe extracts, respectively. Nucleotides contents were higher in pileus than in the stipe. When the 25% ethanol solution was used for extraction solvent, nucleotides contents in pileus and stipe extracts was high.
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