紫外线照射对泰国常见食用蘑菇中维生素D的影响。
Effect of Ultraviolet Irradiation on Vitamin D in Commonly Consumed Mushrooms in Thailand.
作者信息
Judprasong Kunchit, Chheng Sochannet, Chimkerd Chanika, Jittinandana Sitima, Tangsuphoom Nattapol, Sridonpai Piyanut
机构信息
Institute of Nutrition, Mahidol University, Phuttamonthon 4 Rd., Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand.
Department of Food Technology, Kampong Speu Institute of Technology, National 44 Rd. Thpong, Kampong Speu 050601, Cambodia.
出版信息
Foods. 2023 Sep 30;12(19):3632. doi: 10.3390/foods12193632.
This study examined the effect and stability of ultraviolet B (UV-B) irradiation and subsequent cooking on vitamin D content in commonly consumed mushrooms in Thailand. Eight varieties of mushrooms were exposed to two-sided UV-B lamps for up to 3 h in a patented cabinet, followed by vitamin D content analysis. Thereafter, the four mushroom varieties with the highest vitamin D content were exposed to UV irradiation, cooked, and analyzed for various forms of vitamin D using LC-MS-MS. The results showed that vitamin D2 in all varieties of mushrooms significantly increased ( < 0.05) after UV-B irradiation according to the exposure time. The highest level of vitamin D2 was found in enokitake mushrooms. In addition, 25-OH D2 and vitamin D4 contents increased after UV-B irradiation in enokitake mushrooms. The vitamin D2 true retention in all cooked mushrooms ranged from 53 to 89% and was highest in stir-fried mushrooms. With economic investment, the two-sided UV-B cabinet has the potential to increase the vitamin D content in commercial mushroom production.
本研究考察了紫外线B（UV-B）照射及随后的烹饪对泰国常见食用蘑菇中维生素D含量的影响及稳定性。将八个品种的蘑菇置于专利橱柜中，用双面UV-B灯照射长达3小时，随后进行维生素D含量分析。之后，将维生素D含量最高的四个蘑菇品种进行紫外线照射、烹饪，并使用液相色谱-串联质谱法（LC-MS-MS）分析各种形式的维生素D。结果表明，根据照射时间，所有品种蘑菇中的维生素D2在UV-B照射后均显著增加（<0.05）。金针菇中维生素D2的含量最高。此外，金针菇经UV-B照射后，25-羟基维生素D2（25-OH D2）和维生素D4含量增加。所有烹饪蘑菇中维生素D2的真实保留率在53%至89%之间，其中炒蘑菇的保留率最高。通过经济投入，双面UV-B橱柜有潜力提高商业蘑菇生产中的维生素D含量。
Zotero 插件