잠시만 기다려 주세요. 로딩중입니다.

다양한 자외선(UVB) 처리조건에 의한 목이버섯의 품질 특성

Quality Characteristics of Ear Mushroom by Various UVB (Ultraviolet B) Treatment Conditions

한국식품영양학회지 2019년 32권 6호 p.620 ~ 629
최소라 ( Choi So-Ra ) - 전라북도농업기술원

신소희 ( Shin So-Hee ) - 전라북도농업기술원
송영은 ( Song Young-Eun ) - 전라북도농업기술원
한현아 ( Han Hyun-Ah ) - 전라북도농업기술원
이송이 ( Lee Song-Yee ) - 전라북도농업기술원
송은주 ( Song Eun-Ju ) - 전라북도농업기술원

Abstract


To examine the possibility of ear mushroom (EM) as a source of natural vitamin D, the UVB (ultraviolet B) was treated according to sample drying status, drying methods before UVB treatment and harvest time. And then, vitamin D2 and ergosterol contents were investigated. According to the sample drying status, the vitamin D2 contents of fresh and freeze-dried EM (whole) increased to 4,634.4~4,780.9 μg/100 g D.W. (dry weight) under UVB dose 52.5~70.0 kJ/m2 and above 18,693.1 μg/100 g D.W. under above 105 kJ/m2, respectively. By drying methods before UVB treatment, vitamin D2 contents of EM powder (below 500 μm) that dried in the vinyl house and freeze-dryer increased to 4,886.2~5,132.9 μg/100 g D.W. under above 105 kJ/m2 and 17,103.7 μg/100 g D.W.
under 70 kJ/m2, respectively. Ergosterol content decreased with increasing UVB dose in all experiments. According to the harvest time, vitamin D2 content under UVB dose 210 kJ/m2 showed marked difference and in order of June, July, August, October and April. As for the results, the optimum harvest time, drying method before UVB treatment, sample size, UVB dose for the EM contained high vitamin D2 content were June, freeze-drying, whole, and 105 kJ/m2, respectively.

키워드

drying methods; ear mushroom; ergosterol; UVB; vitamin D2
원문 및 링크아웃 정보
등재저널 정보