4种藏产食用菌中色氨酸含量的测定  

Determination of Tryptophan in Four Kinds of Tibetan Edible Fungi

作　　者：段世豪 何焕云 王琳琳 何峰 Duan Shihao;He Huanyun;Wang Linlin;He Feng(School of Science,Tibet University,Lasa 850000,China)

机构地区：[1]西藏大学理学院,西藏拉萨850000

出　　处：《现代食品》2020年第17期168-170,173,共4页Modern Food

基　　金：西藏大学大学生创新训练基金资助项目(编号:201910694003)。

摘　　要：本文采用对二氨基苯甲醛比色法测定4种藏产(香菇、黑木耳、姬松茸、松茸)食用菌中的色氨酸含量。结果表明,香菇、黑木耳、姬松茸、松茸中色氨酸的含量分别:302.5 mg/100 g、380.2 mg/100 g、370.1 mg/100 g和481.3 mg/100 g。色氨酸的RSD为1.06%~2.03%,平均回收率分别为香菇91.12%~93.13%、黑木耳90.96%~96.37%、姬松茸92.37%~99.79%、松茸90.80%~93.83%。该方法所需仪器简单,操作方便,灵敏度较高,测定结果准确,可用于食用菌中色氨酸含量的测定。In this paper,the tryptophan content in four kinds of edible fungi(Lentinula edodes,Auricularia Auricularia,Agaricus blazei Murill and Tricholoma matsutake)produced in Tibet were determined by p-diaminobenzaldehyde colorimetry.The results showed that the contents of tryptophan in Lentinus edodes,Auricularia auricula,Agaricus blazei and Agaricus blazei were 302.5 mg/100 g,380.2 mg/100 g,370.1 mg/100 g and 481.3 mg/100 g,respectively.The average recoveries of tryptophan were 91.12%~93.13%,90.96%~96.37%,92.37%~99.79%and 90.80%~93.83%respectively.This method has the advantages of simple instrument,convenient operation,high sensitivity and accurate results.It can be used for the determination of tryptophan in edible fungi.

关 键 词：对二氨基苯甲醛比色法 食用菌 色氨酸 含量 

分 类 号：S646[农业科学—蔬菜学]