摘要
目的调查分析云南省6种食用菌中维生素匕和!^的含量。方法定点采集云南省6种常见新鲜食用菌,按GB 5009.84-2016《食品安全国家标准食品中维生素B i的测定》和GB 5009.85-2016《食品安全国家标准食品中维生素B2的测定》,用高效液相色谱法测定样品中的维生素B,和B2的含量。结果6种常见新鲜食用菌中维生素B,的含量平均值最高的是虎掌菌0.0812 mg/100 g,最低的是干巴菌为0.0298 mg/100 g;维生素B2含量平均值最高的是干巴菌为0.587 mg/100 g,平均值最低的是人工种植的羊肚菌为0.0510 mg/100 g。结论人工种植和野生的食用菌均含有一定量的维生素^和的,具有一定的营养价值。
Objective To investigate and analyze the content of vitamin B] and B2 of 6 kinds of edible fungi inYunnan province. Methods The 6 kinds of common fresh edible fungi were collected in Yunnan province. Accordingto GB 5009.84-2016 National food safety standards Determination o f Vitamin Bj in Food and GB 5009.85-2016National food safety standards Determination o f Vitamin B2 in Food, vitamin B| and B2 in samples were detected by highperformance liquid chromatography (HPLC). Results Among the 6 common fresh edible fungi, the highest averagevitamin Bi content was 0.0812 mg/100 g of the tiger palm, and the lowest was 0.0298 mg/100 g of the dry bacteria. Thehighest average vitamin B2 content was 0.587 mg/100 g for dry bacteria, and the lowest average was 0.0510 mg/100 gfor artificially planted morel. Conclusion Both artificially planted and wild edible fungi contain a certain amount ofvitamins Bj and B2, which has certain nutritional value.
作者
熊宏苑
宋卿
XIONG Hong-Yuan;SONG Qing(Yunnan Center for Disease Control and Prevention,Kunming 650022,China)
出处
《食品安全质量检测学报》
CAS
2019年第22期7606-7609,共4页
Journal of Food Safety and Quality
