摘要
在5个平菇生产基地和5个农贸市场采集60个平菇样品,测定样品中甲醛的含量在0.09~2.31 mg/kg。同时,选择生产过程中无甲醛使用的平菇生产基地开展全程跟踪,针对平菇生产过程中甲醛的生成和迁移规律开展研究。结果表明：生产过程中,原辅料引入和菌丝代谢生成的甲醛迁移是平菇中甲醛的主要来源。
60 oyster mushroom samples had been collected from 5 production base and 5 farm produce fair , formaldehyde content was at 0.09-2.31 mg/kg.At the same time,complete coarse tracking was carried out in production base,where formaldehyde had not been used ,researching in generation and migration patterns of formaldehyde in process of oyster mushroom production.Results showed that the migration of formaldehyde from the introduction of raw materials and hypha metabolism were the main source.
出处
《北方农业学报》
2016年第6期53-55,共3页
Journal of Northern Agriculture
基金
2015年国家食用菌产品质量安全风险评估项目(GJFP2015006)
关键词
平菇
甲醛
迁移规律
Oyster mushroom
Formaldehyde
Migration patterns
