五种野生食用菌在微冻贮藏下的营养素分析  

Nutrition Analysis of Five Wild Edible Funguses during Partial Freezing Storage

作　　者：刘达玉[1] 耿放[1] 李翔[1] 王金秋[1] 黄彤[1] 任菁菁[1] 

机构地区：[1]成都大学食品加工四川省高校重点实验室,成都610106

出　　处：《食品工业》2016年第10期182-185,共4页The Food Industry

基　　金：四川省科技计划项目(2015JY0087;2016GZ0355)科技计划;省教育厅创新团队项目(NO:16TD0036)

摘　　要：对微冻贮藏条件下的五种野生食用菌的安全性进行评估,并研究在微冻贮藏期间其水分、脂质和蛋白质随时间的变化规律。采用电感耦合等离子体质谱法(ICP-MS)测定必须元素和有毒元素的含量,通过气相色谱法测定有机氯农药残留,根据国标方法测定水分、脂质和蛋白质含量。结果显示,五种野生食用菌农药残留未检出,钙、镁和铁等必须矿物元素含量丰富,但铅、镉、汞和砷等有毒元素微量超标;在微冻贮藏过程中,水分、脂质和蛋白质含量均呈下降趋势。研究表明,野生食用菌存在重金属和有毒元素超标的安全隐患;微冻贮藏虽不能完全抑制野生食用菌的营养流失,但可有效保持其品质并延长可食用期。The aim of this study was to evaluate the safety of five wild edible funguses, and to analyze the change of nutrition content during partial freezing storage. The element contents were measured by ICP-MS, and pesticide residues were analyzed through gas chromatography, while moisture, lipid and protein content were determined according to the national standards of China. The results showed that all of the 5 wild edible funguses were rich in Ca, Mg, and Fe, but toxic elements Pb, Cd, Hg and As were exceeded. During the storage under cold-chain condition, the moisture, lipid and protein content of the 5 wild edible funguses were all decreased. The results showed that wild edible fungi existed some safety risks due to the excessive of heavy metals and toxic elements. Moreover, the nutrient contents of all the five kinds of edible funguses decreased during the partial frozen storage, but partial frozen could effectively maintain the quality and extend the edible period.

关 键 词：野生食用菌 安全性 有毒元素 微冻贮藏 营养素 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]