紫外照射提高金针菇子实体粉V D2含量工艺优化  

Process optimization of increasing the V_(D2) content in Flammulina velutipes sporocarp powder by UV irridation

作　　者：胡代花 张嘉昕 HU Dai-hua, ZHANG Jia-xin(Vitamin D Research Institute, Shaanxi University of Technology, Hanzhong 72300)

机构地区：[1]陕西理工大学维生素D生理与应用研究所,汉中723000

出　　处：《食品科技》2018年第5期89-96,共8页Food Science and Technology

基　　金：陕西省教育厅专项(18JK0652);陕西理工大学博士后项目(SLGBH16-04);陕西省重点科技创新团队项目(2012KCT-29);陕西省2011协同中心项目(QBXT-Z(P)-15-15);汉中市科技局项目(2013FZ24)

摘　　要：为了进一步提高食用菌中V_(D2)含量,从物料形态、照射温度、照射时长、紫外光单波长、紫外光组合波长、紫外光顺序波长、料液比等方面,通过单因素试验及正交试验,对金针菇子实体粉末紫外照射提高V_(D2)含量的工艺进行优化。正交试验表明影响紫外转化V_(D2)因素的主次顺序依次为:照射时长>照射波长>料液比>照射温度。最终确定金针菇子实体粉末中麦角甾醇转化V_(D2)的最优条件:以无水乙醇制悬浊液,料液比1:20(g/m L),照射波长254 nm,照射温度40℃,磁力搅拌照射2 h。经验证试验,金针菇子实体粉末中V_(D2)含量可达592.31μg/g(干重)(n=3)。该方法极大提高了金针菇中V_(D2)的含量,为紫外照射食用菌提高V_(D2)含量的研究和应用提供了新的思路和理论参考。In order to further improve the content of V（D2） in edible fungi,the process of increasing the V（D2）content in Flammulina velutipes sporocarp powder by UV irridation was optimized by single factor test and orthogonal test in several factors,including material forms,irradiation temperature,irradiation time,irradiation wavelength（single wavelength,combination of multiple wavelength,sequenced combination of multiple wavelength）and ratios of material to liquid.The orthogonal test showed that the factors affecting the V（D2） yield was followed by irradiation time,ultraviolet wavelengths,ratios of material to liquid,and irradiation temperature in sequence.Ultimately the optimal conditions was determined as the material status of suspension liquid in ethanol,material-liquid ratios 1：20（g/m L）,exposured under 254 nm for 2 h at 40℃with magnetic stirring.Under this condition the V（D2） content was high about 592.31μg/g（DM）（n=3）.This method could greatly improved the V（D2） content in F.velutipes,and provide new ideas and theoretical reference for the study and application of increasing the V（D2） content in edible fungus by UV irridation.Key words：

关 键 词：金针菇 V(D2) 紫外照射 超声辅助提取 工艺优化 高效液相色谱法 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]