동결건조 목이버섯의 자외선(UVB) 처리조건에 따른 품질 특성 및 유효성분 함량

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 2호
ㆍ저자명 : 최소라, 신소희, 송영은, 한현아, 이송이

목차

Abstract
서 론
재료 및 방법
1. 실험재료
2. 자외선 처리
3. 분말의 색도 측정
4. 분말의 비타민 D2 및 ergosterol 함량 분석
5. 분말의 총 폴리페놀 함량 분석
6. 통계처리
결과 및 고찰
1. 동결건조 목이버섯의 자외선 처리 시 시료크기별 품질특성 및 유효성분 함량
2. 동결건조 목이버섯의 자외선 처리온도별 품질특성 및유효성분 함량
3. 동결건조 목이버섯의 자외선 처리밀도별 품질특성 및유효성분 함량
4. 동결건조 목이버섯 분말의 자외선 처리 시 혼합횟수별품질특성 및 유효성분 함량
요약 및 결론
감사의 글
References

영어 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 μm~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 μg/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.

참고 자료

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