黑木耳的不同浸泡方式与其邻苯二甲酸二异丁酯含量相关性研究

Correlation between different soaking way and content of diisobutyl phthalate in Auricularia heimuer

通过对黑木耳中邻苯二甲酸二异丁酯(DiBP)含量测定,探讨了黑木耳Auricularia heimuer不同处理方式与其DiBP含量的相关性。对黑木耳采用清水、碱水和开水焯不同方式浸泡,高效液相色谱法(HPLC)测定结果。采用Agilent Eclipse XDB-C_(18)(4.6mm×150mm,5μm)色谱柱用流动相为甲醇-0.1%甲酸水溶液进行梯度洗脱,流速0.25mL/min,检测波长254nm,柱温25℃。结果表明,清水浸泡1d、2d、3d和4d的黑木耳所含DiBP的含量显著升高,平均是干品中的2.707倍;碱水浸泡1d、2d、3d和4d以及开水焯黑木耳10s以上均使其DiBP含量显著降低,平均是干品中的0.066倍。因此,黑木耳的浸泡处理方式与DiBP含量具有显著的相关性,为黑木耳的正确处理食用提供了科学依据。

The purpose of the current study was to explore the correlation between different processing way and the content of diisobutyl phthalate（DiBP） in Auricularia heimuer. The results were evaluated by HPLC after A. heimuer fruiting bodies were immersed in pure water, baking soda water and boiling water. The determination was performed on a Agilent Eclipse XDB-C18（4.6 mm×150 mm, 5μm） column. The mobile phase consisted of methanol and 0.1% formic acid water solution, and gradient elution was carried out under a flow rate of 0.25 m L/min at 25°C. The wavelength for measurement was 254 nm. The results showed that DiBP content could be increased dramatically after immersion in pure water for 1 d, 2 d, 3 d and 4 d. The DiBP content in soaked fruiting bodies is averagely 2.707 times the content in dried ones. Immersion in baking soda water or scalding with boiling water, the content of DiBP decreased to 0.066 times the content of DiBP in dried fruit bodies. Our result provides scientific grounds for cookery of this edible fungus.