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KMID : 1011620070230010099
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 1 p.99 ~ p.106
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Effect of UV-B Irradiation on Vitamin D2 Contents, Color Value and Flavor Pattern in Pleurotus ostreatus
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이진실:Lee Jin-Sil
저자없음:No authors listed
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Abstract
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This study investigated the effect of UV-B irradiation on the quality of Pleurotus ostreatus. The changes of vitamin D2 contents, color value and flavor pattern in mushrooms were analyzed by high-performance liquid chromatography (HPLQ, 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 D2 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 D2 content without degrading the quality.
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KEYWORD
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UV-B, Vitamin D2, Color, Flavor Pattern, Pleurotus ostreatus
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