Slawinska Aneta, Fornal Emilia, Radzki Wojciech, Jablonska-Rys Ewa, Parfieniuk Ewa
Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland.
Laboratory of Separation and Spectroscopic Method Applications, Center for Interdisciplinary Research, The John Paul II Catholic University of Lublin, Lublin, Poland.
Int J Med Mushrooms. 2017;19(3):249-255. doi: 10.1615/IntJMedMushrooms.v19.i3.70.
The effects of ultraviolet B (UVB) irradiation on the synthesis of vitamin D2 and its stability during refrigerated storage was determined in fresh cultivated culinary-medicinal mushrooms (Agaricus bisporus, Pleurotus ostreatus, and Lentinus edodes) after harvest. The irradiated mushrooms were stored at 4°C for up to 10 days. The concentrations of vitamin D2 and ergosterol were determined using ultrahigh-performance liquid chromatography/tandem mass spectrometry. The cultivated mushrooms not treated with UVB were devoid of vitamin D2. After UVB irradiation, we obtained mushrooms with a large amount of ergocalciferol. A. bisporus showed the lowest vitamin D2 content (3.55 ± 0.11 μg D2/g dry weight); P. ostreatus contained 58.96 ± 1.15 μg D2/g dry weight, and L. edodes contained 29.46 ± 2.21 μg/g dry weight. During storage at 4°C, the amount of vitamin D2 was gradually decreased in P. ostreatus and L. edodes, whereas in A. bisporus vitamin D2 gradually increased until the sixth day, then decreased. Mushrooms exposed to UVB radiation contain a significant amount of vitamin D2 and are therefore an excellent food source of vitamin D.
测定了收获后新鲜栽培的药食兼用蘑菇（双孢蘑菇、平菇和香菇）中紫外线B（UVB）照射对维生素D2合成及其冷藏储存期间稳定性的影响。将辐照后的蘑菇在4°C下储存长达10天。使用超高效液相色谱/串联质谱法测定维生素D2和麦角固醇的浓度。未用UVB处理的栽培蘑菇不含维生素D2。UVB照射后，我们获得了含有大量麦角钙化醇的蘑菇。双孢蘑菇的维生素D2含量最低（3.55±0.11μg D2/克干重）；平菇含有58.96±1.15μg D2/克干重，香菇含有29.46±2.21μg/克干重。在4°C储存期间，平菇和香菇中的维生素D2含量逐渐下降，而双孢蘑菇中的维生素D2含量在第六天前逐渐增加，然后下降。暴露于UVB辐射的蘑菇含有大量维生素D2，因此是维生素D的优质食物来源。
