표고버섯의 갓과 자루부위의 품질상태를 비교하고 에탄올 농도와 추출시간을 달리하여 extract를 제조한 후 수율, 환원당, 유리아미노산, 핵산관련물질을 조사하였다. 추출용매 및 추출시간의 변화에 따른 이들 함량의 변화를 보면 수율은 갓과 자루부위 모두 열수추출시 다소 높았고 환원당은 열수추출시 갓의 경우 4시간에서 488.18 mg%, 자루의 경우 3시간에서 452.12 mg%로서 나타났다. 유리아미노산은 부위에 관계없이 갓과 자루에서 각각 2시간, 3시간 열수추출시 528.46, 221.01 mg%로 가장 높았으며 고미성 아미노산은 갓의 경우25% 에탄올 용액으로 5시간 추출시 29%를 차지하였으며, 자루의 경우 50% 에탄올을 이용시 37%에 달했다. 핵산관련물질의 함량은 자루부위보다 갓부위에서 높게 나타났으며 추출용매의 농도는 25% 에탄올에서 부위에 관계없이 그 추출율이 가장 높았다.
Pileus and stipe extracts of shiitake mushroom were prepared with various ethanol concentration by different extraction time at $60^{circ}C$. Yields, total reducing sugars, free amino acids and nucleotides in ultrafiltrated extracts were analyzed. Yields were higher in hot water extracts but there was no difference depending on changes of extraction time. Total reducing sugar contents got higher by hot water extraction than by solvent extraction. In hot water extracts of the pileus and stipe, reducing sugar content were in the range of $416.18{sim}488.18;mg%;and;435.37{sim}452.12;mg%$, respectively. Threonine+serine, glutamic acid, lysine and arginine were dominent in the free amino acids pool of raw material. The contents of free amino acids in hot water extracts of pileus and stipe were about 528.46mg% in 2 hr and 221.01 mg% in 3 hr. The proportion of bitter amino acids in extracts to total free amino acid contents was in the range of $16{sim}29%,;35{sim}37%$ in pileus and stipe extracts, respectively. Nucleotides contents were higher in pileus than in the stipe. When the 25% ethanol solution was used for extraction solvent, nucleotides contents in pileus and stipe extracts was high.
