食用버섯의 Amino酸 究明 = A Study on the Identification and Contents of Amino Acid in Edible Mushrooms

다국어 초록 (Multilingual Abstract)

Free amino acid in extracts and total amino acids in hydrolysates of eleven species of edible mushrooms were analyzed and determinated the contents 5 kind of unknown amino acid by amino acid autoanalyzer (Technicon PNC-1 Type).
All these 11 species of mushroom can be represented for convenience sake as follows.
S-1; Agaricus campestris Fr.
S-2; Agaricus campestris
S-3; Pholiota nameko (I. Ito) S. Ito et Imai
S-4; Auriculariaauricula-judae (Fr.) Que´l
S-5; Tremella fuciformis Berk.
S-6; Tricholoma matsutake (S. Ito et Imai) Sing.
S-7; Pleurotus ostreatus Fr. Quel
S-8; Lentinus edodes Berk Sing.
S-9; Ramaria botrytis (Pers.) Ricken
S-10; Coprinus comatus (Fr.) S.F. Gray
S-11; Gyrophora esculenta
The results obtained from this study are as follows.
1) Of all free amino acids contained in mushrooms, glutamic acid is the richest, and then comes Ala, Thr, Pro and Lys in that order.
There were no found Cys and His in S-9; His in S-1; Met and Arg in S-11; Cys and Met in S-5; Pro, Cys, Met, Lys and Arg in S-4.
Of all total amino acids contained in mushrooms, glutamic acid is the richest, and then comes Asp, Ala, Arg, Leu, Thr, Gly in that order. Especially S-1 and S-2 contain high quantity of proline.
2) Gross contents of free amino acid in extracts is high in decreasing order in S-10, S-2, S-1, S-7, S-8, and total amino in hydrolysates is high in S-10, S-2, S-8, S-1, S-9, S-6.
3) Unknown amino acid turned out to be α-aminobutylic acid, allo-isoleucine, ethanolamine, γ-aminobutylic acid and ornithine.
4) The α-aminobutylic acid was identified on the chromatoram between peaks of alanine & valine, allo-isoleucine between peaks of methionine and isoleucine, monoethanolamine followed by γ-aminobutylic acid between peaks of phenylalanine and ammonia, ornithine between the peaks of ammonia and lysine.
5) Of five amino acids which were identified, ornithine was the hightest of its constent in the
mushroom extracts, and allo-isoleucine, ethanolamine, and γ-aminobutylic acid came next in decreasing order. S-4 didn't contain either one of α-aminobutylic acid, allo-isoleucine, ethanolamine, γ-aminobutylic acid , and ornithine. Ornithine also was the highest in the hydrolysates of 11 mushrooms.

목차 (Table of Contents)

• 1. 緖論
• 2. 實驗
• 2.1. 實驗 資料
• 2.2. 試料의 調製
• 2.3. 아미노酸의 分析
• 3. 實驗結果 및 考察
• 3.1. 遊離아미노酸 및 全아미노酸의 定性結果
• 3.2. 遊離아미노酸 및 全아미노酸의 定量結果
• 3.3. 未確認아미노酸의 chromatogram決定
• 3.4. 버섯의 抽出物 및 加水分解物中 새로운 아미노酸의 含量結果
• 4. 結論