한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제36권2호
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  • Pages.129-136
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  • 2023
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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동결건조 목이버섯의 자외선(UVB) 처리조건에 따른 품질 특성 및 유효성분 함량

Quality Characteristics and Content of Available Components of Freeze-dried Ear Mushroom by UVB (Ultraviolet B) Treatment Conditions

  • So-Ra Choi (Jeollabukdo Agricultural Research & Extension Services) ;
  • So-Hee Shin (Jeollabukdo Agricultural Research & Extension Services) ;
  • Young-Eun Song (Jeollabukdo Agricultural Research & Extension Services) ;
  • Hyun-Ah Han (Jeollabukdo Agricultural Research & Extension Services) ;
  • Song-Yee Lee (Jeollabukdo Agricultural Research & Extension Services)
  • 투고 : 2023.03.07
  • 심사 : 2023.04.04
  • 발행 : 2023.04.30
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초록

In order to investigate the optimal UVB (ultraviolet B) treatment conditions for vitamin D2 enhancement of freeze-dried ear mushroom, sample size (below 300 ㎛~whole), UV treatment temperature (30~60℃), treatment density (6.25~50.0 mg/cm2) and the samples mixing frequency (1~32 times) were treated differently. After that, chromaticity, vitamin D2 and ergosterol (vitamin D2 precursor) contents were investigated. As a result of the investigating, effective UVB treatment conditions for vitamin D2 enhancement are as follows. The sample sizes were 2~4 mm and finely crushed pieces. The treatment temperatures were 50℃ and 60℃. The treatment density was 12.5 to 25.0 mg/cm2, and the number of sample mixing was 8 times or more. As the amount of vitamin D2 increased by UVB treatment, the ergosterol content generally tended to decrease. However, under some UVB treatment conditions, the vitamin D2 content was not high despite the decrease of ergosterol content. Under the conditions set in this experiment, it was possible to obtain ear mushrooms with enhanced vitamin D2 up to 26,968.7 ㎍/100 g. Therefore, it is thought that the ear mushroom is highly likely to be used as a vitamin D source and nutritionally fortified food ingredient.

키워드

과제정보

본 연구는 농촌진흥청 공동연구사업(세부과제명 : 목이버섯 자외선 처리에 의한 유효성분 강화기술 개발, 과제번호: PJ01266801)의 지원에 의해 수행되었으므로 이에 감사드립니다.

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