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 Vitamin $D_2$ Contents, Color Value and Flavor Pattern in Pleurotus ostreatus

자외선 B파 조사가 느타리버섯의 비타민 $D_2$ 함량, 색도 및 향 패턴에 미치는 영향

  • Lee, Jin-Sil (Department of Foodservice management and Nutrition, Sangmyung University)
  • 이진실 (상명대학교 자연과학대학 외식영양학전공)
  • Published : 2007.02.28
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Abstract

This study investigated the effect of UV-B irradiation on the quality of Pleurotus ostreatus. The changes of vitamin $D_2$ contents, color value and flavor pattern in mushrooms were analyzed by high-performance liquid chromatography (HPLC), chromameter and gas chromatography - surface acoustic wave (GC-SAW) electronic nose. By exposure to UV-B irradiation (0 kj/m$^2$, 10 kj/m$^2$, 20 kj/m$^2$), vitamin $D_2$ content increased from 0 (control) to 48.50 g/g (DM: dry matter, 10 kj/m$^2$) and 61.58 g/g (DM, 20 kj/m$^2$). Although there was no significant difference in L, a, b values among the three groups, flavor changes were detected by GC-SAW electronic nose. The number of peaks increased from 10 in the control group (0 kj/m$^2$), to 14 and 15 for the 10 kj/m$^2$ and 20 kj/m$^2$ groups, respectively. Nevertheless, the changes of flavor pattern were not detrimental to the mushroom quality. These results suggested that UV-B irradiation is an effective method to increase the vitamin $D_2$ content without degrading the quality.

Keywords

References

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