버섯의 자외선조사와 조리조건에 따른 Vit.D2와 Vit.B2 함량의 변화

서지정보

ㆍ발행기관 : 한국식생활문화학회 ㆍ수록지정보 : 韓國食生活文化學會誌 / 16권 / 5호
ㆍ저자명 : 오혜숙, 윤선, 박희옥

영어 초록

This study was to investigate the effect of ultraviolet rays, soaking, boiling and baking to ergocalciferol (Vit.D2) and riboflavin(Vit.B2) contents of mushrooms, Lentinus edodes, Pleurotus ostreatus and Agaricus bisporus. The results were as follow: 1. Mushrooms were exposed to ultraviolet rays Lentinus edodes : 10J/cm2, Pleurotus ostratus : 2J/cm2 and Agaricus bisporus : 2J/cm2. 2. Before exposing to ultraviolet rays, the ergocalciferol contents of mushrooms were all 0μg/g dry base, but after exposing to it , those of Lentinus edodes, Pleurotus ostreatus and Agaricus bisporus were 222.50±5.30μg/g dry base, 150.90±6.60μg/g dry base and 23.98±1.20μg/g dry base, respectively 3. Before and after exposing to ultraviolet rays, the riboflavin contents of Lentinus edoes, Pleurotus ostreatus and Agaricus bisporus were 18.22±0.71μg/g dry base and 11.72±0.50μg/g dry base, 4.57±0.20μg/g dery base and 3.26±0.15μg/g dry base, and 37.42±1.20μg/g dry base and 27.33±2.10μg/g dry base, respectively. 4. The ergocalciferol contents of mushrooms according to boiling time were not significantly different but the riboflavin contents of them were decreased according to the increase of boiling time. 5. The ergocalciferol and riboflavin contents of mushrooms were decreased according to the increase of NaCl concentration and baking temperature. 6. The ergocalciferol content of Lentinus edodes after a short time soaking at 80℃ was higher than a long time soaking at 20℃, 40℃ and 60℃.

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