Quality Control for Industrial Applicability of Tamogi Mushroom Granule Tea. Part III

The development of a Product Internal Standard for Pleurotus citrinopileatus mushroom Granule teas was presented, aiming to ensure product quality, safety, and functional efficacy. A comprehensive quality control system was established, integrating sensory, physicochemical, microbiological, and bioactive compound analyses. Key parameters, including moisture content, residual ethanol, and β-glucan, were evaluated using standardized analytical methods (UV-Vis, GC, and microbiological assays). Heavy metals (Pb, Cd, and As) and microbial contamination were assessed according to national regulations and methods (ICP and microbiological assays). The results demonstrated that the product met quality and safety requirements, with low moisture content, controlled residual ethanol, high β-glucan levels, and absence of pathogenic microorganisms. The presence of β-glucan and polyphenols indicates significant potential for antioxidant and immunomodulatory effects. The proposed Product Internal Standard provides a scientific basis for standardization and commercialization of instant mushroom-based beverages, contributing to the development of functional food products and sustainable utilization of medicinal mushrooms.