紫外分光光度法测定实验室培养的食用菌中铁的含量  

Determination of Iron Content in Edible Fungus From Lab

作　　者：叶兆伟[1] 李尽哲[1] 殷东林[1] 刘柱明[1] 王德芝[1] 

机构地区：[1]信阳农林学院生物与制药工程学院,河南信阳464000

出　　处：《广东微量元素科学》2016年第2期20-23,共4页Trace Elements Science

基　　金：河南省二○一五年科技发展计划项目;项目编号:152102210222

摘　　要：对香菇、杏鲍菇、平菇、蛹虫草、茶薪菇、花菇、金针菇、白灵菇、黑木耳、鸡腿菇中微量元素铁的含量进行了测定,为进一步研究提供依据。食用菌粉碎、消化后配制成溶液,用邻二氮菲作显色剂,使用UV-1901型双光束紫外可见分光光度计在510 nm处测定各样品的吸光度,进而计算出样品中微量元素铁的含量。结果显示,黑木耳、香菇、白灵菇中铁含量丰富,分别为(175.74±0.136 8)、(159.54±0.037 2)、(126.68±0.152 4)μg/g,10种食用菌中铁含量有显著性差异(P<0.05)。To study the content of iron in Forest mushroom,pleurotus eryngii quel,oyster mushroom et al was determined. The sampies were smashed and digested,adding 1,10- phenanthroline for color agent to the soiution. The iron content of the sampie was calculated by measuring the absorbances of sampie at510 nm by UV spectrophotometry. The resuits show that the content of iron in black fungus,forest mushroom and bailing is higher than that in the others,the content of iron in oyster mushroom is the lowest. There is marked content difference in 10 kinds of edible fungus.

关 键 词：紫外可见分光光度法 食用菌 铁 

分 类 号：O657.31[理学—分析化学]