국내에서 인공재배되고 있는 느타리버섯 (Pleurotus ostreatus), 표고버섯 (Lentinus edodes), 양송이버섯 (Agaricus bisporus)의 유기산 및 지방산 조성을 GLC법에 의하여 분석하고 버섯의 종류, 크기, 부위에 따른 성분조성의 차이를 비교 검토하였다. 유기산은 3종의 버섯에서 lactic, oxalic, fumaric, succimic, malic, citric 및 pyroglutamic acid등이 확인되었고 malic, citric, pyroglutamic acid등이 많이 함유되어 있었다. 총 유기산 함량은 느타리버섯 $2.4{sim}4.0%$, 표고버섯 $1.7{sim}3.6%$, 양송이버섯 $1.9{sim}3.1%$이었다. 부위별로는 갓부위가 자루부위보다 많았는데 느타리버섯에서는 oxalic과 pyroglutamic acid, 표고버섯은 malic과 citric acid, 양송이버섯은 fumaric acid가 특히 많았으며 크기별로는 크기가 클수록 총유기산 함량은 감소하는 경향이었고 특히 citric acid의 감소가 현저하였다. 지방산은 linoleic, palmitic 및 oleic acid가 주요 지방산이었으며 부위 및 크기별로 비교했을 때는 지방산 조성에 뚜렷한 차이가 없었다.
Composition of organic acids and fatty acids in three edible mushrooms, Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus were analyzed by gas-liquid chromatography and compositional differences of these components depending on species, sizes and portions (pileus and stipe) were investigated. Lactic, oxalic. fumaric. citric and pyroglutamic acid were identified in each of the three mushrooms and the major organic acids were malic, citric and pyroglutamic acid, respectively. The total organic acid contents were in the range of 2.4-4.0% in Pleurotus ostreatus, 1.7-3.6% in Lentinus edodes and 1.9-3.1% in Agaricus bisporus. Especially oxalic and pyroglutamic acid in Pleurotus ostreatus, malic and citric acid in Lentinus edodes and fumaric acid in Agaricus bisporus were higher in pileus than stipe. The total organic acid contents decreased as the size of pileus developed and especially the decrease of citric acid were marked. On the other hand, the major fatty acids in three mushrooms were linoleic, palmitic and oleic acid. But fatty arid compositions were not significantly different depending on species, sizes and portions.
