紫外光照射增加栽培食用菌中维生素D_2含量的研究
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摘要
目的研究UV-B照射对双孢蘑菇、香菇、侧耳、金针菇、刺芹侧耳5种食用菌中VD_2和麦角甾醇含量的影响,建立食用菌中VD_2和麦角甾醇的提取及检测方法,并进行定量分析。方法进行UV-B不同照射时间的处理,然后利用超声波辅助提取,再用RP-HPLC定量检测。结果在接受UV-B照射30 min内,随着照射时间的延长,食用菌中VD_2的含量持续增加,麦角甾醇的含量持续降低。在检测的样品中,VD_2含量金针菇增加最多0~52.46μg/g(DM);香菇、侧耳、双孢蘑菇增加量相近约在30μg/g(DM);刺芹侧耳增加量最少0~18.26μg/g(DM)。结论在本试验设定的条件下,UV-B照射能显著提高栽培食用菌中VD_2的含量,不同品种食用菌中VD_2的增加量差异明显。建立的提取及RP-HPLC定量方法稳定可靠、操作简便,适用于同时测定食用~菌中VD_2和麦角甾醇的含量,有利于开发高VD_2含量的功能性食用菌食品。
Objective To study the changes of vitamin D_2 and ergosterol content in Agaricus bisporus, Lentinus edodes, P1 eurotus ostreatu, Flammulina velutipes and Pleurotus eryngii exposed to UV-B irradiation and establish a method to extract vitamin D_2 and ergosterol from edible fungus and analyze their contents. Methods The samples were irradiated for different times by UV-B light at 120 μW/cm2, then extracted by ultrasonic method. The content of vitamin D_2 was determined by RP-HPLC. Results Along with the irradiation within 30 min, the content of vitamin D_2 in edible fungus was elevated persistently while the content of ergosterol reduced constantly. Of the examined samples, the content of vitamin D_2 in Flammulina velutipes increased most significantly by 0-52.46 μg/g(DM), in Lentinus edodes, P1 eurotus ostreatu, Agaricus bisporus increased around 30 μg/g(DM), in Pleurotus eryngii increased the least by 0-18.26 μg/g(DM). Conclusion Under specific conditions, UV-B irradiation can significantly increase the amount of vitamin D_2 in cultivated edible fungus. The increase of vitamin D_2 in different varieties of edible fungus under irradiation is obviously different. The method established is reliable, simple operation, and suitable for simultaneously determining the content of vitamin D_2 and ergosterol in edible fungus.
Objective To study the changes of vitamin D_2 and ergosterol content in Agaricus bisporus, Lentinus edodes, P1 eurotus ostreatu, Flammulina velutipes and Pleurotus eryngii exposed to UV-B irradiation and establish a method to extract vitamin D_2 and ergosterol from edible fungus and analyze their contents. Methods The samples were irradiated for different times by UV-B light at 120 μW/cm2, then extracted by ultrasonic method. The content of vitamin D_2 was determined by RP-HPLC. Results Along with the irradiation within 30 min, the content of vitamin D_2 in edible fungus was elevated persistently while the content of ergosterol reduced constantly. Of the examined samples, the content of vitamin D_2 in Flammulina velutipes increased most significantly by 0-52.46 μg/g(DM), in Lentinus edodes, P1 eurotus ostreatu, Agaricus bisporus increased around 30 μg/g(DM), in Pleurotus eryngii increased the least by 0-18.26 μg/g(DM). Conclusion Under specific conditions, UV-B irradiation can significantly increase the amount of vitamin D_2 in cultivated edible fungus. The increase of vitamin D_2 in different varieties of edible fungus under irradiation is obviously different. The method established is reliable, simple operation, and suitable for simultaneously determining the content of vitamin D_2 and ergosterol in edible fungus.
引文
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[14]常明昌,孟俊龙,程红艳,等.我国食用菌工厂化栽培的初步研究与探索[J].山西农业大学学报(自然科学版),2010,30:290-295.
[15]孙梦娇,陈再鸣,钱琼秋,等.紫外照射提高双孢蘑菇子实体维生素D2含量的研究[J].核农学报,2014,28:1841-1846.
[16]Jasinghe VJ,Perera CO.Ultraviolet irradiation:the generator of vitamin D2 in edible mushrooms[J].Food Chem,2006,95:638-643.
[2]周建烈,陈炜俊,顾景范.21世纪维生素D健康新概念[J].营养学报,2009,31:209-212.
[3]高倩,刘扬.中国人群维生素D缺乏研究进展[J].中国公共卫生,2012,28:1670-1671.
[4]Holden JM,Lemar LE,Exler J.Vitamin D in foods:development of the US department of agriculture database[J].Am J Clin Nutr,2008,87:1092-1096.
[5]Ryan RS,Katherine MP,Ronald LH,et al.Vitamin D mushroom:comparison of the composition of button mushrooms treated postharvest with UVB light or sunlight[J].J Agric Food Chem,2011,59:8724-8732.
[6]Maximilian W,Ulrich K,Ralf GB.Single-run analysis of vitamin D photoproducts in oyster mushroom after UV-B treatment[J].J Food Compos Anal,2013,31:266-274.
[7]Mattila P,Lampi AM,Ronkainen R,et al.Sterol and vitamin D2 contents in some wild and cultivated mushrooms[J].Food Chem,2007,76:293-298.
[8]Barreira JCM,Oliveira MBPP,Ferreira ICFR.Development of a novel methodology for the analysis of ergosterol in mushrooms[J].Food Anal Method,2014,7:217-223.
[9]霍艳敏,王骏,段文增,等.HPLC-APCI(+)-MS/MS测定乳制品中的维生素D2及D3[J].分析测试学报,2016,35:327-331.
[10]刘红河,尹江伟,仲岳桐,等.HPLC-DAD同时测定食品中维生素A、D、E研究[J].中国卫生检验杂志,2005,12:1047-1049.
[11]丁黎.药物色谱分析[M].北京:人民卫生出版社,2008:181-184.
[12]Adamec J,Jannasch A,Huang J,et al.Development and optimization of an LC-MS/MS-based method for simultaneous quantification of vitamin D2,vitamin D3,25-hydroxyvitamin D2 and 25-hydroxyvitamin D3[J].J Sep Sci,2011,34:11-20.
[13]苗景,邓利,谭天伟.麦角固醇连续光转化生产维生素D2新工艺[J].北京化工大学学报,2003,30:39-41.
[14]常明昌,孟俊龙,程红艳,等.我国食用菌工厂化栽培的初步研究与探索[J].山西农业大学学报(自然科学版),2010,30:290-295.
[15]孙梦娇,陈再鸣,钱琼秋,等.紫外照射提高双孢蘑菇子实体维生素D2含量的研究[J].核农学报,2014,28:1841-1846.
[16]Jasinghe VJ,Perera CO.Ultraviolet irradiation:the generator of vitamin D2 in edible mushrooms[J].Food Chem,2006,95:638-643.