云南6种食用菌中维生素B1和B2的含量调查

目的 调查分析云南省6种食用菌中维生素B1和B2的含量。方法 定点采集云南省6种常见新鲜食用菌, 按GB 5009.84-2016《食品安全国家标准 食品中维生素B1的测定》和GB 5009.85-2016《食品安全国家标准 食品中维生素B2的测定》, 用高效液相色谱法测定样品中的维生素B1和B2的含量。结果 6种常见新鲜食用菌中维生素B1的含量平均值最高的是虎掌菌0.0812 mg/100 g, 最低的是干巴菌为0.0298 mg/100 g; 维生素B2含量平均值最高的是干巴菌为0.587 mg/100 g, 平均值最低的是人工种植的羊肚菌为0.0510 mg/100 g。 结论 人工种植和野生的食用菌均含有一定量的维生素B1和B2, 具有一定的营养价值。

Investigation on the content of vitamin B1 and B2 in 6 kinds of edible fungi in Yunnan province

Objective To investigate and analyze the content of vitamin B1 and B2 of 6 kinds of edible fungi in Yunnan province. Methods The 6 kinds of common fresh edible fungi were collected in Yunnan province. According to GB 5009.84-2016 National food safety standards Determination of Vitamin B1 in Food and GB 5009.85-2016 National food safety standards Determination of Vitamin B2 in Food, vitamin B1 and B2 in samples were detected by high performance liquid chromatography (HPLC). Results Among the 6 common fresh edible fungi, the highest average vitamin B1 content was 0.0812 mg/100 g of the tiger palm, and the lowest was 0.0298 mg/100 g of the dry bacteria. The highest average vitamin B2 content was 0.587 mg/100 g for dry bacteria, and the lowest average was 0.0510 mg/100 g for artificially planted morel. Conclusion Both artificially planted and wild edible fungi contain a certain amount of vitamins B1 and B2, which has certain nutritional value.