不同浓度L-半胱氨酸对香菇中甲醛含量的影响

Effects of Different Concentrations of L-Cysteine on Formaldehyde Content of Lentinus edodes

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。

Formaldehyde contents of hyphae and fruit bodies from Lentinus edodes（2920L） were detected by ultra fast liquid chromatography.The sticks of L.edodes were soaked or infused into the different-content L-cysteine solutions.The results showed that formaldehyde began to produce in hypha growth phase.Infusing L-cysteine into sticks of L.edodes could reduce formaldehyde production,and the formaldehyde content of fruit bodies infused into L-cysteine was lower,and the optical content and volume of L-cysteine were 0.2 mol /L and 100 mL respectively,and the content of formaldehyde was 35.38 mg /kg.