Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of UV-B Irradiation on the content of vitamin D$_2$, color and flavor pattern in Lentinus edodes

자외선 B파 조사가 표고버섯의 비타민 D$_2$ 함량, 색도 및 향기패턴에 미치는 영향

  • 이진실 (상명대학교 외식영양학 전공) ;
  • 윤갑희 (임업연구원 화학미생물과) ;
  • 신원선 (한국식품개발연구원 식품안전연구실)
  • Published : 2003.02.01
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Abstract

Lentinus ededes were irradiated with Utraviolet-B(UV-B) at 0, 2.5, 5.0 J/$\textrm{cm}^2$ levels while culturing in sawdust medium, and the changes in vitamin D$_2$ content, color and flavor of the mushroom were analysed by high-performance liquid chromatography (HPLC), Hunter-Lab Chromatometer and Gas Chromatography-Surface Acoustic Wave (GC-SAW) electric nose, respectively. Irradiation of 0, 2.5, 5.0 J/$\textrm{cm}^2$ doses of UV-B increased the content of vitamin D$_2$ in the mushroom significantly, which was 157∼206% higher than the control group. There was a significant difference in L value between the control group and UV-B irradiated (2.5 and 5.0 J/$\textrm{cm}^2$) groups. The changes of flavor pattern were detected by GC-SAW electric nose. But the color and flavor changes were not detrimental to the quality of the mushroom. The results suggested that UV-B irradiation is a good way to increase the vitamin D$_2$ content of Lentinus edodes during cultivation.

자외선 B파 조사가 톱밥배지에서 재배되고 있는 표고버섯의 비타민, 색도, 향기패턴에 미치는 영향에 대해 조사하였으며 그 결과는 다음과 같다. 1. 자외선 B파 조사에 따른 표고버섯의 비타민 D$_2$ 함량 변화. 자외선 B파를 자실체에 각각 0(대조군), 25, 50KJ/$m^2$ 조사한 결과 대조군의 비타민 D$_2$ 함량은 25.36$\mu\textrm{g}$/g인 반면, 25, 50KJ/$m^2$의 자외선 조사로 비타민 D$_2$ 함량은 각각 39.73, 52.35$\mu\textrm{g}$/g로 증가하였다. 2. 자외선 B파 조사량에 따른 색도 변화. 색도 측정 결과 명도를 나타내는 L$^{*}$ 값은 대조군이 94.84로 25(92.19), 50KJ/$m^2$(92.26)보다 높은 것으로 나타났으며 적색을 나타내는 a$^{*}$ 값은 각 시험군 간에 차이는 없었으나 황색을 나타내는 b$^{*}$ 값은 대조군이 -1.35로 25(-1.06), 50KJ/$m^2$(-0.80)보다 낮은 치수를 보였다. 3. 자외선 B파 조사량에 따른 표고버섯의 향기패턴 분석. GC-SAW 전자코를 통해 분석된 향기 패턴은 대조군의 경우 peak가 10개가 감지되었으나 25, 50KJ/$m^2$군의 경우는 14개의 peak들이 감지되었다. 자외선 조사로 표고버섯의 향기 패턴의 변화가 생긴 것을 알 수 있었다.

Keywords

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