ICP-AES Determination of Mineral Content in Boletus Tomentipes Collected from Different Sites of China
WANG Xue-mei1, ZHANG Ji2, LI Tao3, LI Jie-qing1, WANG Yuan-zhong2*, LIU Hong-gao1*
1. College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China 2. Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming 650200, China 3. College of Resources and Environment, Yuxi Normal University, Yuxi 653100, China
摘要： 采用微波消解处理样品，以电感耦合等离子体发射光谱法(ICP-AES)测定了采自云南省不同地点的绒柄牛肝菌菌盖和菌柄中的12种矿物质元素(P，Na, Ca, Cu, Fe, Mg, Zn, As, Cd, Co, Cr, Ni)含量。结果显示：绒柄牛肝菌中P, Ca, Mg, Fe, Zn, Cu的含量较高，其中菌盖中的P, Mg, Zn, Cd较高，而菌柄中的Ca, Co, Ni较高;聚类分析结果显示，采用普洱地区的样品与其他地区的样品差异较大;主成分分析结果显示，前三个主成分的累计贡献率为77％，其中第一主成分中的P, Ca, Cu, Fe, Mg, As，第二主成分中的Ni, Na以及第三主成分中的Ｃd和Zn对区分不同地点的样品贡献较大。结果表明采自不同生境地的食用菌元素含量差异较大。
关键词：真菌;元素;野生食用菌;多元统计分析;土壤背景值
Abstract：P, Na, Ca, Cu, Fe, Mg, Zn, As, Cd, Co, Cr and Ni contents have been examined in caps and stipes of Boletus tomentipes collected from different sites of Yunnan province, southwest China. The elements were determined using inductively coupled plasma atomic emission spectroscopy (ICP-AES) with microwave digestion. P, Ca, Mg, Fe, Zn and Cu were the most abundant amongst elements determined in Boletus tomentipes. The caps were richer in P, Mg, Zn and Cd, and the stipes in Ca, Co and Ni. Cluster analysis showed a difference between Puer (BT7 and BT8) and other places. The PCA explained about 77% of the total variance, and the minerals differentiating these places were P (PC1) together with Ca, Cu, Fe, Mg, As and Ni, Na (PC2) together with Cd, and Zn (PC3). The results of this study imply that element concentrations of a mushroom are mutative when collected from the different bedrock soil geochemistry.
王雪梅1，张 霁2，李 涛3，李杰庆1，王元忠2*，刘鸿高1* . ICP-AES 法测定中国不同产地绒柄牛肝菌中矿质元素含量 [J]. 光谱学与光谱分析, 2015, 35(05): 1398-1403.
WANG Xue-mei1, ZHANG Ji2, LI Tao3, LI Jie-qing1, WANG Yuan-zhong2*, LIU Hong-gao1*. ICP-AES Determination of Mineral Content in Boletus Tomentipes Collected from Different Sites of China. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2015, 35(05): 1398-1403.
[1] Vamanu E, Nita S. BioMed Research International，2013, 2013: 1. [2] Jaworska G, Bernas E. International Journal of Food Properties，2013, 16: 139. [3] Pereira E, Barros L, Martins A, et al. Food Chemistry, 2012, 130: 394. [4] Wang X M, Zhang J, Wu L H, et al. Food Chemistry, 2014, 151: 279. [5] Kalac P. Journal of the Science of Food and Agriculture，2013, 93: 209. [6] Wu S R, Luo X L, Liu B, et al. Food Science and Technology，2010, 35: 100. [7] iák L. Mykologick Sborník，2007, 84: 78. [8] Song B S. Journal of Southwest Forestry College 2002, 22: 33. [9] Zhang D, Frankowska A, Jarzyńska G, et al. African Journal of Agricultural Research，2010, 5: 3050. [10] Falandysz J, Borovika J. Applied Microbiology and Biotechnology，2013, 97: 477. [11] Szubstarska J, Jarzyńska G, Falandysz J. et al. Chemical Papers，2012, 66: 1026. [12] Falandysz J, Kunito T, Kubota R, et al. Journal of Environmental Sciences and Health Part A，2007, 42: 2081. [13] Jarzyńska G, Falandysz J. et al. Journal of Environmental Sciences and Health, Part A，2011, 46: 569. [14] Falandysz J, Kunito T, Kubota R, et al. Journal of Environmental Sciences and Health Part B, 2008, 43: 187. [15] Kala P. Food Chemistry，2009，113：9. [16] Chen X H, Zhou H B, Qiu G Z. Bulletin of Environmental Contamination and Toxicology，2009, 83: 280. [17] Huang C Y, Chen Q, Zhao Y C, et al. Scientia Agricultura Sinica, 2010, 43: 1207. [18] Kala P. Food Chemistry，2010，122: 2. [19] Semreen M H, Aboul-Enein H Y. Analytical Letters，2011, 44: 932. [20] Falandysz J, Kunito T, Kubota R, et al. Journal of Environmental Sciences and Health Part A，2008, 43: 1692. [21] Falandysz J, Jarzyńska G, Drewnowska M, et al. Journal of Mountain Science，2012, 9: 697. [22] Aloupi M, Koutrotsios G, Koulousaris M, et al. Ecotoxicology and Environmental Safety，2012, 78: 184. [23] Zhu F K, Qu L, Fan W X, et al. Environmental Monitoring and Assessment，2011, 179: 191. [24] Falandysz J, Frankowska A, Jarzyńska G, et al. Journal of Environmental Science and Health, Part B，2011, 46: 231. [25] Tai L M, Zhao C Y, Guo X, et al. Edible Fungi of China, 2013, 32: 4. [26] Li T, Wang Y Z, Li R C. Acta Edulis Fungi，2008, 15: 70. [27] Li T, Wang Y Z, Zhang J, et al. Food Chemistry，2011, 127: 1828. [28] Okoro I O, Achuba F I. African Journal of Biotechnology，2012, 11: 7720. [29] Gencelep H, Uzun Y, Tun?türk Y, et al. Food Chemistry, 2009, 113: 1033. [30] Ayaz F A, Torun H, Colak A, et al. Food and Nutrition Sciences, 2011, 2: 53. [31] Chudzyński K, Falandysz J. Chemosphere，2008, 73: 1230.
