云南9种食用野生菌中维生素B1、B2的含量分析

Analysis of Vitamin B1 and B2 Content of 9 Edible Wild Mushrooms in Yunnan Province

摘要: 以云南当地常见9种食用野生菌为原料，包括鸡油菌、老人头菌、青头菌、谷熟菌、珊瑚菌、黄牛肝菌、黑牛肝菌、见手青、白葱菌，参照GB 5009.84-2016和GB 5009.85-2016方法和条件，测定9种可食用野生菌中维生素B1、B2的含量，比较新鲜野生菌与烘干后野生菌中维生素B1、B2含量变化，以及对同温度下存放不同周期的野生菌中维生素B1、B2含量进行分析。结果表明，9种可食用野生菌中都含有维生素B1、B2，但烘干后的野生菌中维生素B1、B2的含量远高于新鲜的野生菌，是新鲜野生菌的2~10倍。在同温度下存放不同周期的野生菌中维生素B1会随着存放周期增长而降解，维生素B2却非常稳定，不易被氧化。这为野生食用菌资源的进一步开发利用提供了理论依据。

Abstract: Using 9 common edible wild mushrooms in Yunnan as raw materials, including Cantharellus cibarius Fr, Catathelasma ventricosum, Russula virescens (Schaeff.) Fr, Russula virescens, Ramaria botrytoides, Boletus speciosus, Boletus brunneissimus, Boletus luridus, and Boletus riegius Krombh. Referring to the methods and conditions of GB 5009.84-2016 and GB 5009.85-2016, the content of vitamin B1 and B2 in 9 edible wild mushrooms was determined, the vitamin B1 and B2 content between fresh and dried wild mushrooms was compared, and the content of vitamin B1 and B2 in wild mushrooms stored at the same temperature for different cycles was analyzed. The results showed that all 9 edible wild mushrooms contained vitamin B1 and B2, but the content of vitamin B1 and B2 in dried wild mushrooms was much higher than that of fresh wild mushrooms, which was 2~10 times higher than that of fresh wild mushrooms. Vitamin B1 in wild mushrooms stored at the same temperature for different cycles will degrade as the storage cycle increases, while vitamin B2 is very stable and not easily oxidized. This provides a theoretical basis for the further development and utilization of wild edible mushroom resources.