32-8 |
|
B.-H. LEE, The Graduate School of Biotechnology, Korea Univ., 1,5-ka, Anam-dong, Sungbuk-ku, Seoul, 136-701, South Korea, H.-J. Park, and J. Lee, Foodservice Management and Nutrition, Sangmyung University, 7, Hongji-dong , Jongro-gu, Seoul, 110-743, South Korea. Vitamin D plays an important role in regulation of calcium and phosphorus in body and in mineralization of bone. More recently, it become clear that receptors for vitamin D are present in a wide variety of cells, and that this vitamin has biologic effects which extend far beyond control of mineral metabolism. It can be produced in the skin by the action of sunlight and absorbed from the diet in the intestinal tract. The vitamin D consists of two different compounds, vitamin D2 from ergosterol and vitamin DD from 7-dehydrocholesterol. The objective of this research was to evaluate the vitamin D3 contents of anchovy increased by exposing to UV-rays(B) in sunlight. The anchovy samples were exposed to UV-rays(B) as well as to sunlight at different doses. This allowed us to know the effect of UV irradiation dose on the vitamin D3 contents. The vitamin D3 contents were quantified by High performance liquid chromatographic (HPLC) method, including saponification, extraction, evaporation and filtering with external standard. The vitamin D3 contents of anchovy increased after exposing to UV-rays(B) at the same dose as stated for sunlight. As the irradiation(UV-B) dose increased, the vitamin D3 contents also increased. Irradiation of UV-B at 2.5, 5.0, and 7.5 J/cm2 the vitamin D3 contents in boiled-dried anchovy was 47.9 ±1.79, 55.1 ±2.83 and 70.3 ±5.25 ug/100g(dry weight), respectively. The vitamin D3 contents were increased in samples of treated anchovy at 25o C and 35o C.
Session 32, Food Chemistry: Component interactions and processing effects
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |