两种食用菌硝态氮含量变化研究

采用重氮偶合比色法研究了平菇、木耳硝酸盐、亚硝酸盐含量和不同加工、贮存条件下的含量变化，目的在于提高人们对食用菌硝酸盐、亚硝酸盐毒性的认识。结果表明：鲜平菇、木耳硝酸盐含量分别为86．57mg／kg、118．54mg／kg，比一级标准分别低345mg／kg、226mg／kg；亚硝酸含量分别为3．01mg／kg、2．54mg／kg，都比限量低37mg／kg。从硝酸盐、亚硝酸盐含量角度看，平菇、木耳的安全系数很高，可以放心食用。水煮后硝酸盐含量升高，但仍在安全值内；亚硝酸盐含量降低，降低幅度盐水较小。贮存期间硝酸盐、亚硝酸盐含量均降低。

The Study of Vary in Nitrate Content on Two Mushrooms

This article studied vary in content of nitrate and subnitrate on Pleurotus ostreatus and Auricularia auricula, and vary in content of different process store condition.The method is diazo coincidence colorimetric analysis. The result of the experiment explains:The content of nitrate on fresh Pleurotus ostreatus and Auricularia auricula is each 86.57 mg/kg and 118.54 mg/kg.It is each 345mg/kg and 226mg/kg below standard of vegetables.The content of subnitrate on Pleurotus ostreatus and Auricularia auricula is each 3.01mg/kg and 2.54mg/kg.It is each 37mg/kg below limitation of vegetables. From the content of nitrate and subnitrate,safety coefficient of Pleurotus ostreatus and Auricularia auricula is high-level.The content of nitrate go up boiled.but it is safe yet.The content of subnitrate reduce boiled.content of nitrate and subnitrate reduce all by keep in storage.