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作 者:王培卿[1] 李文静[1] 王金梅[1] WANG Peiqing;LI Wenjing;WANG Jinmei(Kaifeng Key Laboratory of Functional Components in Health Food Henan University,Kaifeng 475004, China)
机构地区:[1]河南大学开封市保健食品功效成分研究重点实验室,河南开封475004
出 处:《河南大学学报(医学版)》2020年第2期85-88,共4页Journal of Henan University:Medical Science
基 金:河南省首批中医药青苗人才培育项目(96号)。
摘 要:[目的]比较不同产地灵芝孢子粉的质量差异。[方法]采用ICP-OES法、水分直接干燥法以及食品中灰分的测定法,对25批次灵芝孢子粉进行水分、总灰分及铅镉砷汞含量测定。[结果]未破壁与破壁孢子粉之间水分差异较大,其中除19号样品外,其余样品总灰分均低于3%,且25批样品中砷、镉、汞和铅四种元素含量均达标。[结论]通过对不同产地灵芝孢子粉进行理化指标的检测,可为其质量控制和安全性评价提供科学依据。[Objective]To compare the quality difference of Ganoderma lucidum spore powder from different producing areas.[Methods]The water content,total ash content,lead,cadmium,arsernic and mecury were determined in 25 batches of Ganoderma lucidum spore powder by ICP-OES method,direct drying method in GB 5009.3-2016 Food,moisture determination and ash determination method in GB 5009.4-2016 Food.[Results]There was a great difference in water content between unbroken spore powder and broken spore powder.Except for sample 19,the total ash content of other samples was less than 3%.The contents of lead,cadmium,arsernic and mecury in 25 batches of samples were up to the standard.[Conclusion]The physical and chemical indexes of Ganoderma lucidum spore powder were detected,which could provide scientific basis for quality control and safety evaluation.
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