Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Solvent Extracted Volatile Components of Mushroom Mycelia Cultivated with Citrus Juice Processing Wastes

감귤 주스 착즙박을 이용하여 재배된 버섯균사체의 용매추출에 의한 휘발성 성분

  • Lee, Chang-Hwan (Health and Environmental Institute of Jeju Special Self-Governing Province) ;
  • Yang, Min-Ho (Department of Food Bioengineering, Cheju National University) ;
  • Park, Seung-Rim (Institute of Chamsupul JayeonBeoseot) ;
  • Kang, Young-Joo (Department of Food Bioengineering, Cheju National University)
  • 이창환 (제주특별자치도보건환경연구원) ;
  • 양민호 (제주대학교 식품생명공학과) ;
  • 박승림 (참수풀 자연버섯 연구소) ;
  • 강영주 (제주대학교 식품생명공학과)
  • Published : 2007.08.28
Download PDF
⟨ Previous Next ⟩

Abstract

Solvent-extracted volatile components from dry powder prepared from Citrus unshiu products such as immature Citrus unshiu (PCU), mature Citrus unshiu (MCU), Citrus unshiu peel (CUP), and citrus juice processing wastes (CJPW), were examined. Also, solvent-extracted volatile components from mushroom mycelia of Pycnoporus coccineus (PC), Lentinus edodes (LE), Pleurotus eryngii (PE), Hericium coralloides (HC), Panellus serotinus (PS), and Ganoderma lucidum(GL), all cultivated using citrus pulp solid media, were assayed. Twenty-nine volatile components were identified in dry powder prepared Citrus unshiu and 18 volatile components were characterized from mushroom mycelia. Of these, ${\beta}-elemene$, germacrene-D, and ${\delta}-cadinene$, were derived from CJPW, but caryophyllene, hexadecanoic acid, decanoic acid, and tetradecanoic acid were synthesized by mushroom mycelia.

감귤 부위별 및 감귤 주스 가공 후 폐기되는 착즙박을 배지로 하여 재배된 간, 표고, 새송이, 산호침, 참부채 및 영지 버섯) 균사체의 GC/MS에 의한 휘발성 물질을 분석하였다. 감귤 분말에서 휘발성 물질은 29종류이었는데, ${\delta}-elemene$, ${\beta}-elemene$, ${\beta}-caryophyllene$, caryophyllene, ${\gamma}-elemene$, germacrene-D 및 ${\delta}-cadinene$은 감귤류의 essential oil 중의 성분들이었으나 8-hydroxy-linalool, ${\beta}-selinene$, tetradecanoic acid 및 pentadecanal은 essential oil 중의 성분들이 변화한 것이었다. 이외에도 tangeretin, nobiletin, 및 stigmasterol이 검출되었다. 버섯 균사체 분말에서 검출된 휘발성 성분들은 18종이었으며, ${\beta}-elemene$, germacrene-D 및 ${\delta}-cadinene$은 버섯이나 균사체에서 보고되지 않은 것으로 보아 균사체 배지로 사용한 착즙박에서 유래한 것으로 생각된다. caryophyllene, hexadecanoic acid, decanoic acid 및 tetradecanoic acid는 기 보고된 버섯이나 균사체의 성분들이었으며, Limonene-1,2-epoxide, ethyllinoleate, 1,2-benzenedicarboxylic acid, dicyclohexyl ester 및 ($3{\beta}$,24S)-stigmast-5-en-3-ol (${\gamma}-sitosterol$)은 감귤이나 버섯 균사체에서 보고되지 않은 성분들이 검출되었다.

Keywords

References

  1. Lee, C.H., Yang, M.H., Park, S.R. and Kang, Y.J. (2007) Major Components of mushroom mycelia cultivated with citrus juice processing wastes. Korean J. Food Sci. Technol., 39, 128-132
  2. Kim, Y.K., Hyun, S.W. and Ko, Y.H. (1999) Analysis of essencial oils from the peel of Mandarine (Citrus unshiu Marc. Var. Okitsu). Korean J. Food Sci. Technol., 31, 1178-1183
  3. Lee, H.Y., Hawer, W.D., Shin, D.H. and Chung, D.H. (1987) Analysis the aroma constituents of korean manderin (Citrus reticula) and orange juices by capillary GC and GC/MS. Korean J. Food Sci. Technol., 19, 346-353
  4. Yoon, H.S., Oh, E.H., Joo, S.J., Kim, K.S., Jeong, E.K., Chang, W.B. and Kim, S.J. (2004) Aroma characteristics of Pholita adiposa (Geumbongi) with different drying methods. Korean J. Food Sci. Technol., 36, 553-557
  5. Jung, S.T. and Hong, J.S. (1991) Volatile components of oyster mushrooms (Pleurotus sp.) cultivated in korea. Korean J. Mycol., 19, 299-305
  6. Jung, S.T. and Hong, J.S. (1991) Changes of volatile components of Pleurotus sajor-caju during storage. Korean J. Mycol., 19, 292-298
  7. Luke, M.A., Doose, G.M. and Masumoto, H.T. (1981) Improved multiresidue gas chromatographic determination of organophosphorus, organonitrogen, and organohalogen pesticides in produce, using flame photometric and electrolytic conductivity detectors. J. Assoc. Off. Anal. Chem., 64, 1187-1195
  8. Mikaya, A., Zaikin, V., Little, J., Zhu, D., Clifton, C. and Sparkman, D. (2005) NIST/EPA/NIH Mass spectral library. Ver. 2.0a, U.S. Department of Commerce, Washington DC, USA
  9. Pfleger, K., Maurer, H.H. and Weber, A. (1992) Mass spectral and GC Data of drugs, poisons, pesticides, pollutants, and their metabolites. 2nd ed., VCH verlagsgesellschaft mbH, Weinheim, Federal Republic of Germany
  10. Fred, W. and McLafferty. (2000) The Wiley registry of Mass spectral data. 7th ed., John Wiley & Sons, Inc., New York, NY, USA
  11. Choi, H.Y. (2003) Character impact odorants of Citrus Hallabong [(C. unshiu Marcov $\times$ C. sinensis Osbeck) $\times$ C. reticulata Blanco] cold-pressed oil. J. Agric. Food Chem., 51, 2687-2692 https://doi.org/10.1021/jf021069o
  12. Choi, H.Y. and Sawamura, M. (2002) Effect of storage conditions on the composition of Citrus tamurana Hort. ex Tanaka (Hyuganatus) essential oil. J. Biosci. Biotechnol. Biochem., 66, 439-443 https://doi.org/10.1271/bbb.66.439
  13. Choi, H.Y., Kondo, Y. and Sawamura, M. (2001) Characterization of the odor-active volatiles Citrus hyuganatsu (Citrus tamurana Hort. ex Tanaka). J. Agric. Food Chem., 49, 2404-2408 https://doi.org/10.1021/jf001467w
  14. Song, H.S., Sawamura, M., Ito, T. and Ukeda, H. (1999) Chemical compositions of the volatile part of yuzu (Citrus junos Tanaka) peel cold-pressed oils from jepan and korea. J. Flavour Fragr., 14, 383-389 https://doi.org/10.1002/(SICI)1099-1026(199911/12)14:6<383::AID-FFJ848>3.0.CO;2-9
  15. Song, H.S., Sawamura, M., Ito, T., Kawashimo, K. and Ukeda, H. (2000) Quantitative determination and characteristic flavour of Citrus junos (yuzu) peel oil. J. Flavour Fragr., 15, 245-250 https://doi.org/10.1002/1099-1026(200007/08)15:4<245::AID-FFJ904>3.0.CO;2-V
  16. Chung, I.M., Kong, W.S., Lee, O.K., Park, J.S. and Ateepue, Ahmad. (2005) Cytotoxic chemical constituents from the mushroom of Pholiota adiposa. J. Food Sci. Biotechnol., 14, 255-258
  17. Kim, B.K. and Choi, H.K. (1976) Chambuchae Beoseot eui Sterol Seongbun. (abstract no 2). In, Abstracts: Proceedings of the Eleventh Scientific Meeting. November 5, Korea advanced institute of science, Seoul, Korea. The Korean Society for Biochemistry and Molecular Biology, Seoul, Korea
  18. Fedrica, V., Pennisi, C., Tomaino, A., Bonina, F., Pasqale, A., Saija, A. and Tita, B. (2006) Effect of a standarized extract of red orange juice on proliferation of human prostate cells in vitro. J. Fitoterapia, 77, 151-155 https://doi.org/10.1016/j.fitote.2005.10.001
  19. Penny, M.K., Kari, D.H., Andrea, B., Stacie, M.C., Amy, E.B., Kirsten, F.H. and Amy, E.G. (2002) Bioactive compound in foods: their role in the prevention of cardiovascular disease and cancer. American J. Medicine, 113, 71S-88S https://doi.org/10.1016/S0002-9343(01)00995-0
  20. Storey, R. and Walker, R.R. (1999) Citrus and salinity. J. Scientia Hoticulturae, 78, 39-81
  21. Kim, Y.C. (2000) Changes of flavonoid contents in Cheju Citrus during maturation. A thesis for the degree of master of science. Cheju National University. Jeju, Korea
  22. Lee, M.H., Lee, H.J. and Cho, I.S. (1998) Chemical compositions of Agaricus blazei Murill fruiting bodies cultivated in a korean local farm.  Korean J. Fd Hyg. Safety., 13, 94-98