摘要
目的对食用菌甲醛含量测定中的衍生条件进行优化,并检测6种常见食用菌的甲醛含量。方法样品匀浆后,4℃超声30 min,滤液加一定量的缓冲液及2,4-二硝基苯肼,一定温度下衍生一定时间,冷却后用二氯甲烷萃取3次,氮吹至干,乙腈定容,然后采用液相色谱法检测,外标法定量。结果甲醛与2,4-二硝基苯肼在pH为5.0时反应趋向稳定,温度在80℃、时间为100min时衍生效果最好。该方法回收率在90.59%~97.80%之间,相对标准偏差1.95%~4.61%,稳定性和重现性的相对标准偏差分别为0.90%、2.72%。进一步将该方法应用于海鲜菇、金针菇、茶树菇、黑木耳、毛木耳、杏鲍菇等食用菌的甲醛含量测定,结果显示,以上食用菌的甲醛含量在0.52~0.81μg/g,均未超标;加标回收率均在85%以上。结论该方法稳定,准确度和精密度好,适用于食用菌甲醛的检测。
Objective To optimize the derivatization condition for the determination of formaldehyde content in edible fungi,and determine the formaldehyde content of 6 kinds of common edible fungi.Methods The samples were treated with ultrasonic for 30 min at 4℃after homogenizing.A certain amount of buffer solution and 2,4-dinitrophenylhydrazine were added to the filtrate,which were derived for a certain time at a certain temperature.After cooling,the sample was extracted with dichloromethane for 3 times,blew dry with nitrogen and diluted with acetonitrile,then it was determined by liquid chromatography,and quantified by external standard method.Results The reaction of formaldehyde and 2,4-dinitrophenylhydrazine was stable at pH 5.0,the derivative effect was best at 80℃for 100 min.The average recoveries were 90.59%–97.80%,and the relative standard deviations were 1.95%–4.61%.The relative standard deviation of stability and reproducibility were 0.90%and 2.72%,respectively.The method was further applied to the determination of formaldehyde content in Hypsizygus marmoreus,Flammulina velutipes,Agrocybe aegerita,Auricularia auricular,Auricularia polytricha,Pleurotus eryngii and other edible fungi.The results showed that the formaldehyde content in the above edible fungi was within 0.52–0.81μg/g,which did not exceed the standard.The recovery rates were above 85%.Conclusion This method is stable,accurate,precise and suitable for detecting formaldehyde in edible fungus.
作者
王瑞清
何世行
姚森
陈炳智
江玉姬
谢宝贵
WANG Rui-Qing;HE Shi-Hang;YAO Sen;CHEN Bing-Zhi;JIANG Yu-Ji;XIE Bao-Gui(Mycological Research Center,Fujian Agricultureand Forestry University,Fuzhou 350002,China;College of Food Science,Fujian Agricultureand Forestry University,Fuzhou 350002,China)
出处
《食品安全质量检测学报》
CAS
2020年第22期8528-8532,共5页
Journal of Food Safety and Quality
基金
国家重点研发计划专项(2019YFC1710500)。
关键词
食用菌
甲醛
衍生条件
优化
edible fungi
formaldehyde
derivatization condition
optimization
作者简介
王瑞清,硕士,助理实验师,主要研究方向为食用菌安全生产。E-mail:361289383@qq.com;通讯作者:谢宝贵,教授,主要研究方向为食用菌遗传育种,E-mail:mrcfafu@163.com。
