摘要
维生素D有利于人体对钙源的吸收,D2和D3功效相同,其中D2主要来自植物性食物.维生素D2的前驱体麦角甾醇多见于蘑菇,通过对冰箱低温环境下紫外光照波长、光照时间、光照距离及光照环境的温度和湿度对不同蘑菇维生素D2提升效果研究,结果显示:UVC(270-280 nm)、光照时间2 h,光照距离15 cm,冷藏4℃,湿度50～60％,鲜香菇维生素D2提升率大于5155％;且因秀珍菇个体小,与紫外光接触面积大,具有更好的提升效果.上述结论为低温环境蘑菇营养提升方案设计提供技术参数.
Abstract
Vitamin D helps the body to absorb calcium sources,D2 and D3 have the same effect,which D2 is mainly from plant foods.Ergosterol,the precursor of vitamin D2,is more common in mushrooms.Through the study of ultraviolet light wavelength,light work time,light distance,temperature and humidity of the light environment in the refrigerator with low temperature,and the effect of vitamin D2 on different mushrooms was studied.The results showed that:UVC(270-280 nm),the light time is 2 hours,the light distance is 15 cm,the refrigeration is 4℃,the humidity is 50-60％,the fresh mushroom vitamin D2 efficiency is greater than 5155％;And because Pleurotus pulmonarius is small,and the light area with ultraviolet is large,so it has a better improvement effect.The above conclusions provide technical parameters for the design of mushroom nutrition improvement scheme in low temperature environment.
国家科技期刊平台
NSTL
万方数据