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以香菇(2920L)为研究材料,对香菇菌丝和子实体中的甲醛含量进行了分析,同时试验采用不同浓度L-半胱氨酸浸泡并注入香菇菌棒,以超快速液相色谱测定了香菇中的甲醛含量。结果表明:香菇在菌丝生长阶段就开始形成甲醛。注入L-半胱氨酸处理可以降低菌棒中形成的香菇甲醛含量,在试验范围内,香菇菌棒注入0.2 mol/L的L-半胱氨酸100 mL处理效果最佳,香菇中的甲醛含量最低,为35.38 mg/kg。
With the mushroom (2920L) as the research material, the mycorrhizal fungi and fruiting body formaldehyde content were analyzed, at the same time the experiment using different concentrations of L-cysteine soaked mushrooms and fruiting bodies, ultra-fast liquid chromatography determination of mushrooms In the formaldehyde content. The results showed that mushrooms began to form formaldehyde during mycelial growth. Injection of L-cysteine can reduce the formation of fruiting body mushrooms formaldehyde content, within the test range, mushrooms into the 0.2 mol / L L-cysteine 100 mL treatment best, mushrooms in the formaldehyde The lowest content was 35.38 mg / kg.