Salemi Sarina, Saedisomeolia Ahmad, Azimi Fateme, Zolfigol Sareh, Mohajerani Ezeddin, Mohammadi Mehrdad, Yaseri Mehdi
Department of Cellular and Molecular Nutrition, Tehran University of Medical Science, Tehran, Iran.
Laser and Plasma Research Institute, Shahid Behehsti University, Tehran, Iran.
Lebensm Wiss Technol. 2021 Feb;137:110401. doi: 10.1016/j.lwt.2020.110401. Epub 2020 Oct 14.
This study was conducted to determine the most efficient method to produce vitamin D in mushrooms using UV radiation. For this purpose, mushrooms were irradiated with UV-B and UV-C lamps from their caps, stems, both caps and stems (oblique), and sliced surface at doses of 12.5 kJ m and 3.6 kJ m, respectively. Then, they were treated by UV-B at 27 °C, 35 °C, and 43 °C. In the next steps, samples were placed in 30 cm and 50 cm distances from the UV source. Afterward, they were irradiated from 15 to 120 min at an intensity of 3.5 W m. In the stability tests, samples were stored at 25 °C, frozen, refrigerated and were cooked and their vitamin D2 content was re-analyzed using HPLC. All experiments were repeated three times. In the sliced group treated with UV-B, vitamin D2 content 14.43 μg gr was significantly higher than other groups. The internal temperature of 27 °C was found as optimum temperature with the production of 3.81 μg gr vitamin D. It was revealed that increasing the distance from the UV source had a significant effect on vitamin D production. After 90 min of exposure, the highest amount of vitamin D2 was produced. Data showed that the vitamin D2 content remained almost stable after one day at 25 °C and during the cooking but it decreased about 50% after 7 days of cold storage. The optimal method observed in this study incorporates the use of UV-B lamps, incensement of radiation area in mushrooms and distance reduction from the UV source within 30 cm the internal temperature of 27 °C should be considered as well in the experiment.
本研究旨在确定利用紫外线辐射在蘑菇中生产维生素D的最有效方法。为此，分别用剂量为12.5 kJ/m和3.6 kJ/m的UV - B和UV - C灯从蘑菇的菌盖、菌柄、菌盖和菌柄（斜向）以及切片表面进行照射。然后，将它们在27℃、35℃和43℃下用UV - B处理。在接下来的步骤中，将样品放置在距离紫外线源30 cm和50 cm处。之后，以3.5 W/m的强度照射15至120分钟。在稳定性测试中，将样品储存在25℃、冷冻、冷藏并进行烹饪，然后使用高效液相色谱法重新分析其维生素D2含量。所有实验均重复三次。在用UV - B处理的切片组中，维生素D2含量为14.43μg/g，显著高于其他组。发现27℃的内部温度是产生3.81μg/g维生素D的最佳温度。结果表明，增加与紫外线源的距离对维生素D的产生有显著影响。照射90分钟后，产生的维生素D2量最高。数据显示，维生素D2含量在25℃下放置一天后以及烹饪过程中几乎保持稳定，但冷藏7天后下降了约50%。本研究中观察到的最佳方法包括使用UV - B灯、增加蘑菇的辐射面积、将与紫外线源的距离缩短至30 cm以内，实验中还应考虑27℃的内部温度。
