Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea.
J Med Food. 2009 Dec;12(6):1343-7. doi: 10.1089/jmf.2008.1281.
The objective of this study was to evaluate the effect of ionizing radiation on color and antioxidative properties of Chaga mushroom (Inonotus obliquus) extract (CME). CME (10 mg/mL) was gamma-irradiated at 0, 3, 5, 7, and 10 kGy, and color, antioxidant activity, and total phenolic compound levels were then determined. The lightness and yellowness were increased (P < .05), and the redness was decreased (P < .05), as irradiation dose increased. The antioxidant parameters such as the 2-diphenyl-1-picrylhydrazyl, superoxide, and hydroxyl radical scavenging activities, ferric reducing/antioxidant power, and inhibition of lipid peroxidation increased as the irradiation dose increased. Also, the total phenolic compound levels of CME were increased (P < .05) by gamma-irradiation. These results suggest that gamma-irradiation could be considered a means for improving the antioxidant properties and the color of CME.
本研究旨在评估电离辐射对桦褐孔菌（Inonotus obliquus）提取物（CME）颜色和抗氧化特性的影响。将 CME（10mg/mL）以 0、3、5、7 和 10kGy 的剂量进行γ辐照，然后测定颜色、抗氧化活性和总酚含量。随着辐照剂量的增加，亮度和黄度增加（P<.05），而红色减少（P<.05）。抗氧化参数如 2-二苯基-1-苦基肼基、超氧自由基和羟自由基清除活性、铁还原/抗氧化能力和抑制脂质过氧化作用随着辐照剂量的增加而增加。此外，CME 的总酚含量也随着γ辐照而增加（P<.05）。这些结果表明，γ辐照可以被认为是一种提高 CME 抗氧化特性和颜色的方法。
