| 保鲜香菇中甲醛含量的分析研究 |
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| 引用本文： | 李绮,邢志强,李莹,张鹏.保鲜香菇中甲醛含量的分析研究[J].辽宁大学学报(自然科学版),2004,31(2):105-107. |
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| 作者姓名： | 李绮 邢志强 李莹 张鹏 |
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| 作者单位： | 辽宁大学,化学科学与工程学院,辽宁,沈阳,110036 |
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| 摘 要： | 采用乙酰丙酮法测定不同产地不同品种的香菇在其保鲜过程中甲醛的含量,同时还对沸水处理后的香菇中甲醛含量进行测试,结果说明我国北方香菇甲醛含量未超标,能达到保鲜香菇出口质量要求.
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| 关 键 词： | 香菇 甲醛 保鲜. |
| 文章编号： | 1000-5846(2004)02-0105-03 |
Analysis on Determination of Formaldehyde in Black Mushroom of Keeping Fresh |
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| LI Qi,XING Zhi-qiang,LI Ying,ZHANG Peng.Analysis on Determination of Formaldehyde in Black Mushroom of Keeping Fresh[J].Journal of Liaoning University(Natural Sciences Edition),2004,31(2):105-107. |
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| Authors: | LI Qi XING Zhi-qiang LI Ying ZHANG Peng |
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| Abstract: | The measurement of formaldehyde in black mushroom of different places and different species during their keeping fresh was analysed by the method of acetyl-acetone and in boiling water. The result showed that the content of formaldehyde in the northern black mushroom is not beyond the standard and it can fit with the export quality request. |
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| Keywords: | black mushroon Formaldehyde keeping fresh |
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