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KMID : 0615219810060010059
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Journal of Kwangju Health
1981 Volume.6 No. 1 p.59 ~ p.65
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The Content of GMP and Lenthionine in relation to Drying Condition for the Shiitake Mushroom
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최춘순
장인애/조덕봉
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Abstract
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For the dried shiitake mushroom (Lentinus edodes), its two characteristic components GMP (guanosine mono phosphate) and Lenthionine contents were analysed through the HPLC and sublimation apparatus, and their results are studied with the effect of dehydration temperature and air velocity.
In the commonly used temperature range 45∼50℃, GMP contents were increased with the temperature increase, and above the range 50℃, showed flattened curve, but the lower temperature 40℃ revealed high content.
GMP contents were showed sharp increase for the range 1.5m/see to 2.0m/sec, but above the range showed the small difference.
Lenthionine contents were decreased in relation to the temperature increase, and their decreasing trends showed more sharply with the air velocity increase 1.5m./sec to 2.0m./sec.
From those results, the better qualified shiitake mushroom represented as GMP and Lenthionine content were obtained near the dehydration temperature 40℃. Whence, in case of commonly used dehydration temperature 45∼50℃, other controlled operations should be required, which could obtain the mushroom inner temperature 40℃, such as humidity control. Optimum air velocity could be selected as 2m/sec, which have made possible high content GMP and coincide with reasonable dehydration rate.
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