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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.12 No.1 pp.73-76
DOI : https://doi.org/10.14480/JM.2014.12.1.73

잣버섯의 일반성분 및 에르고스테롤, 향기성분

장명준*, 김정한, 주영철
경기도농업기술원 환경농업연구과

Aroma constituents, ergosterol and proximate analysis of Neolentinus lepideus

Myoung-Jun Jang*, Jeong-Han Kim and Young-Cheol Ju
Enviromental Agriculture Research Division, GARES, Hwaseong, Gyeonggi-Do, 445-784, Korea
Received February 5, 2014 , Revised March 28, 2014 , Accepted April 1, 2014

Abstract

Nutritional and functional components, such as approximate, and volatile flavor compounds, ergosterol andproximate analysis of artificially cultivated Neolentinus lepideus were analyzed. The common elements of N. lepideus wereanalyzed to have 6.3% crude ash, 19.1% crude protein, 1.9% crude fat, and 8.9% crude fiber, respectively. The volatile flavorcompounds of N. lepideus were characterized as 3-Octanone, 3-Octanol and 1-Octanol. The ergosterol content of N. lepideuswas shown to be 145.9 ppm.

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