基于香菇中二氧化硫天然本底成因对其栽培技术与法定检测方法的建议

香菇是世界第二大食用菌,也是我国特产及出口量最大的食用菌之一,自古以来都是我们餐桌上必不可少的美味佳肴。但由于其二氧化硫(SO_2)残留限量超标,导致其出口极大受阻,国内消费者也对其产生质疑,从而对香菇产业造成严重影响。就目前情冴来看,商贩为了防虫、防腐、漂白、脱色用过量的硫磺薰蒸或用亚硫酸盐溶液直接喷洒香菇,而选用的除硫技术不当造成香菇二氧化硫残留限量超标。近年来,有较多的研究表明,不同的栽培地区、栽培环境、栽培技术、培养基配方会对香菇中的二氧化硫残留存在天焲本底的影响,同时不同的检测方法所得的结果也存在较大差异。本文拟从上述因素对香菇二氧化硫残留限量及其天焲本底成因对其栽培技术与检测方法迚行综述,以期为今后国家相兲标准、法律的制订提供参考。

Suggestions on cultivation techniques and standard detection methods of Lentinus edodes based on natural background causes of sulfur dioxide in Lentinus edodes

Lentinus edodes is the second largest edible mushroom in the world, and one of the most specialized and exported edible mushrooms in China, which has been an indispensable delicacy on our dining table since ancient times. However, due to the excessive sulfur dioxide (SO2) residue limit, the export of Lentinus edodes is greatly hindered. Lentinus edodes is also questioned by domestic consumers, which has a serious impact on the Lentinus edodes industry. At present, in order to prevent insects, preserve, and bleach and decolorize the Lentinus edodess, excessive sulfur fumigation or direct spraying of Lentinus edodess with sulfite solution are used by vendors. The improper selection of desulfurization technology results in the excessive sulfur dioxide residue limit of Lentinus edodess. In recent years, many studies have shown that different cultivation areas, cultivation environments and cultivation techniques have a natural background effect on the sulfur dioxide residues in Lentinus edodes, and the results of different detection methods are also quite different. This paper discussed the limitation of sulfur dioxide residue in Lentinus edodes and the causes of its natural background, in order to provide reference for the formulation of relevant national standards and laws in the future.