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Effect of UV-B Irradiation on the content of vitamin D$_2$, color and flavor pattern in Lentinus edodes  

이진실 (상명대학교 외식영양학 전공)
윤갑희 (임업연구원 화학미생물과)
신원선 (한국식품개발연구원 식품안전연구실)
Publication Information
Korean journal of food and cookery science / v.19, no.1, 2003 , pp. 121-126 More about this Journal
Abstract
Lentinus ededes were irradiated with Utraviolet-B(UV-B) at 0, 2.5, 5.0 J/$\textrm{cm}^2$ levels while culturing in sawdust medium, and the changes in vitamin D$_2$ content, color and flavor of the mushroom were analysed by high-performance liquid chromatography (HPLC), Hunter-Lab Chromatometer and Gas Chromatography-Surface Acoustic Wave (GC-SAW) electric nose, respectively. Irradiation of 0, 2.5, 5.0 J/$\textrm{cm}^2$ doses of UV-B increased the content of vitamin D$_2$ in the mushroom significantly, which was 157∼206% higher than the control group. There was a significant difference in L value between the control group and UV-B irradiated (2.5 and 5.0 J/$\textrm{cm}^2$) groups. The changes of flavor pattern were detected by GC-SAW electric nose. But the color and flavor changes were not detrimental to the quality of the mushroom. The results suggested that UV-B irradiation is a good way to increase the vitamin D$_2$ content of Lentinus edodes during cultivation.
Keywords
UV-B; vitamin D$_2$; color; flavor; electric nose; Lentinus edodes;
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