This purpose of this study was to analyze the nutritional composition about Auricularia spp., which has been used to Auricularia auricula-judae(black and brown) and Auricularia polytricha. First, the contents of total polyphenol and beta-glucan were analyzed. Subsequently, the contents of free sugars, amino acids and organic acids were analyzed by HPLC. In addition, the content of vitamin D from these strains was also measured and the D3 of this vitamin D was anlyzed. In conclusion, Auricularia spp. showed evident differences in the nutritional composition.
저자
Se-hyun Jo [ Department of Food Science & Biotechnology, Sungkyunkwan University ]
Taeho Kim [ Department of Food Science & Biotechnology, Sungkyunkwan University ]
Young-bok Yu [ Mushroom research Division, National Institute of Horticultural & Herbal Science, RDA ]
Mi-hyang Jang [ Jeonnam Agricultural Research and Extension Service ]
Ki-Moon Park [ Department of Food Science & Biotechnology, Sungkyunkwan University ]
