河北省常见食用菌硒含量的检测

Detection of Selenium Content in Common Edible Fungi from Hebei Province

摘要: 采用氢化物原子荧光光谱法对采集自河北省承德、保定、石家庄地区的四种食用菌样品进行检测，结果表明不同区域同种食用菌及同一区域不同种食用菌的硒含量存在一定差异。香菇硒含量相对较高，在9.20~9.96 μg/kg之间，不同产区差别不大；杏鲍菇硒含量在3.98~4.67 μg/kg，保定产区显著高于其他产区；平菇硒含量在3.26~5.98 μg/kg，承德产区最高，不同产区差别较大；秀珍菇硒含量在2.49~6.57 μg/kg，承德产区最高。该研究为富硒食用菌栽培提供了理论依据。

Abstract: Hydride atomic fluorescence spectrometry was used to detect four types of edible fungi samples collected from Chengde, Baoding, and Shijiazhuang areas of Hebei Province. The results showed that there were certain differences in the selenium content of the same type of edible fungi in different areas and different types of edible fungi in the same area. The selenium content of shiitake mushrooms is relatively high, between 9.20~9.96 μg/kg, with little difference in different production areas; the selenium content of king oyster mushrooms is 3.98~4.67 μg/kg, and the Baoding production area is significantly higher than other production areas; the selenium content of oyster mushrooms is 3.26~5.98 μg/kg, the highest in the Chengde production area, with large differences in different production areas; the selenium content of pleurotus is 2.49~6.57 μg/kg, the highest in Chengde production area. This study provides a theoretical basis for the cultivation of selenium-rich edible fungi.