食用菌火锅底汤的安全性研究

Food Safety Evaluation of Mushroom Hotpot Soup

目的:针对火锅底料长时间熬制可能出现污染物富集等不足,探讨使用食用菌为主料加工高品质火锅底料的可行性。方法:以松茸、茶树菇、香菇、金针菇为主料加工火锅底汤,测定其硝酸盐、嘌呤、重金属等指标的变化,据此优化该火锅底汤熬制工艺。结果:经熬制8 h,硝酸盐类总量低于饮用水标准的限量;嘌呤含量低于常人安全饮用限量,也适合除痛风患者急性期以外的人群饮用,属于低嘌呤食品;铅、铬、铜、镍均低于限量标准,但镉在熬制5 h时含量稍高。结论:建议该食用菌火锅底汤熬制时间为4 h。

Purpose： In view of the possible pollutant enrichment and other issues of currently popular hotpot seasoning due to long-time cooking, this study aimed to explore the feasibility of using mushroom as the main material for processing hotpot seasoning with good quality. Methods： Matsutake, tea tree mushroom, shiitake and golden needle mushroom were used as main materials for processing hotpot soup. The processing conditions were optimized by examining changes in the contents of nitrate and purine and heavy metals. Results： After 8 h of boiling, the total nitrate amount was lower than the maximum concentration limit in drinking water, and the soup had a purine content lower than the safe drinking limit for normal people and was suitable for populations except for patients with acute gout, belonging to a low-purine food. The contents of lead, chromium, copper and nickel were all lower than the standard limits, whereas the cadmium content after 5 h of boiling was slightly higher. Conclusion： The appropriate boiling time for the mushroom hotpot soup was 4 h.