摘要
本文采用对二氨基苯甲醛比色法测定4种藏产(香菇、黑木耳、姬松茸、松茸)食用菌中的色氨酸含量。结果表明,香菇、黑木耳、姬松茸、松茸中色氨酸的含量分别:302.5 mg/100 g、380.2 mg/100 g、370.1 mg/100 g和481.3 mg/100 g。色氨酸的RSD为1.06%~2.03%,平均回收率分别为香菇91.12%~93.13%、黑木耳90.96%~96.37%、姬松茸92.37%~99.79%、松茸90.80%~93.83%。该方法所需仪器简单,操作方便,灵敏度较高,测定结果准确,可用于食用菌中色氨酸含量的测定。
In this paper,the tryptophan content in four kinds of edible fungi(Lentinula edodes,Auricularia Auricularia,Agaricus blazei Murill and Tricholoma matsutake)produced in Tibet were determined by p-diaminobenzaldehyde colorimetry.The results showed that the contents of tryptophan in Lentinus edodes,Auricularia auricula,Agaricus blazei and Agaricus blazei were 302.5 mg/100 g,380.2 mg/100 g,370.1 mg/100 g and 481.3 mg/100 g,respectively.The average recoveries of tryptophan were 91.12%~93.13%,90.96%~96.37%,92.37%~99.79%and 90.80%~93.83%respectively.This method has the advantages of simple instrument,convenient operation,high sensitivity and accurate results.It can be used for the determination of tryptophan in edible fungi.
作者
段世豪
何焕云
王琳琳
何峰
Duan Shihao;He Huanyun;Wang Linlin;He Feng(School of Science,Tibet University,Lasa 850000,China)
出处
《现代食品》
2020年第17期168-170,173,共4页
Modern Food
基金
西藏大学大学生创新训练基金资助项目(编号:201910694003)。
关键词
对二氨基苯甲醛比色法
食用菌
色氨酸
含量
Colorimetric method of P-diaminobenzaldehyde
Edible fungi
Trypthan
Content
