紫外光影响食用菌中VD_2含量的研究进展

维生素D(vitamin D,VD)对人体健康至关重要,它主要由VD原经紫外光照射转化而来。VD家族中最重要的成员是VD2、VD3。食用菌中含有丰富的VD2原——麦角固醇,经紫外光照射可转化为VD2。本文从VD2的光合成机理出发,介绍不同生长方式的食用菌中麦角固醇和VD2的含量以及紫外光影响食用菌中麦角固醇向VD2转化的主要因素,包括食用菌种类、紫外光的波长、照射剂量和时间、食用菌的照射部位和生长期及食用菌的含水量和温度等,以期为提高食用菌的VD2产率提供一定参考。

A Review of Factors Affecting Vitamin D2 Contents in Edible Fungi Exposed to Ultraviolet

Vitamin D, an essential compound for humans, is derived from provitamin D by ultraviolet irradiation. The most
important members of the vitamin D family are vitamin D2 and vitamin D3. Edible fungi contain a high amount of provitamin D2
(ergosterol), which can be converted to vitamin D2 by ultraviolet irradiation. The contents of ergosterol and vitamin D2 in
different growth ways of edible fungi are outlined in this paper, beginning with the mechanism of vitamin D2 formation from
ergosterol. The emphasis is placed on discussing some major factors influencing the conversion of ergosterol to vitamin D2 in
edible fungi subjected to ultraviolet irradiation, including edible fungi species, bands of ultraviolet, irradiation dose and time,
and irradiated parts, growth stage and moisture content of edible fungi, as well as reaction temperature, in order to provide a
reference to increase the yield of vitamin D2 in edible fungi under ultraviolet irradiation．