Effect of gamma-irradiation on flavour 5′-nucleotides,tyrosine, and phenylalanine in mushrooms (Agaricus bisporus) |
| |
| Authors: | Isolde Sommer Heidi Schwartz Sonja Solar Gerhard Sontag |
| |
| Affiliation: | 1. University of Vienna, Faculty of Life Sciences, Department of Nutritional Sciences, Althanstraße 14, A-1090 Vienna, Austria;2. University of Vienna, Faculty of Chemistry, Department of Analytical Chemistry, Waehringer Straße 38, A-1090 Vienna, Austria |
| |
| Abstract: | The impact of gamma-irradiation on 5′-nucleotides and on the free amino acids tyrosine and phenylalanine in fresh mushrooms was studied. After irradiation the samples were freeze-dried to avoid enzyme induced chemical changes. Three 5′-nucleotides could be detected using HPLC–UV and LC–ESI-MS: adenosine 5′-monophosphate (AMP), guanosine 5′-monophosphate (GMP) and guanosine 5′-diphosphate (GDP). Irradiation significantly reduced (p = 0.05) the GDP concentration (22%). AMP showed a marked reduction (46%) only at 5 kGy. GMP, tyrosine, and phenylalanine were not affected by gamma-irradiation. |
| |
| Keywords: | Mushrooms (Agaricus bisporus) Gamma-irradiation Flavour 5&prime -nucleotides Adenosine 5&prime -monophosphate (AMP) Guanosine 5&prime -monophosphate (GMP) Guanosine 5&prime -diphosphate (GDP) Phenylalanine Tyrosine |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
