팽이버섯의 저장기간 및 품종별 자실체내의 당 함량 변화

다국어 초록 (Multilingual Abstract)

Winter mushroom was monitored to investigate the influence of storage temperature on its quality during the storage and distribution phase. In measuring its quality, the contents of saccharides were quantified with its fruiting bodies using HPLC. Although it has been known to be difficult to separate saccharide isomers, our results indicated that Grace Prevail carbohydrate ES 5μcolumn was the best in the separation to analyze the saccharide out of six columns used in this study. In our results, xylose was the main component of saccharide in the fruiting body of winter mushroom(White line mushroom:47.68㎎/g, brown line mushroom: 63.28㎎/g). In long-term storage, the total amount of saccharide tended to increase, but trehalose content of the disaccharide decreased. In comparison with the paramount amount of lactose and myo-inositol contents in long-term storage at 4℃, lactose wasn’t detected when stored at -1℃.

목차 (Table of Contents)

• ABSTRACT
• 서론
• 재료 및 방법
• 공시균주
• 공시재료의 포장
• 자실체의 당 함량 분석조건
• 당 시료 조제
• HPLC에 의한 당 분석
• 당 표준물질
• 결과 및 고찰
• 팽이버섯 자실체의 당 함량
• 단당류
• 이당류
• 당알코올류
• 적요
• 참고문헌

참고문헌 (Reference)

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