Nutritional testing of red mushroom

The methods of nutritional testing of red mushrooms involve multiple aspects, aiming to comprehensively evaluate their nutritional components and bioactive substances. The following are some common methods for nutritional testing of red mushrooms:

1. Conventional nutritional component testing
Moisture testing:
The 105℃ atmospheric pressure drying method is used to determine the moisture content by measuring the mass change of the sample before and after drying.
Ash testing:
The 550℃ high-temperature burning oxidation method is used to burn the sample at high temperature to constant weight to determine the ash content.
Fat testing:
The Soxhlet fat extraction method is used to extract the fat in the sample using a solvent, and the fat content is determined by weighing.
Protein testing:
The protein content in red mushrooms can be determined by methods such as the Kjeldahl method.
2. Mineral element testing
The content of various mineral elements such as potassium, iron, sodium, phosphorus, calcium, magnesium, and zinc in red mushrooms can be determined using instruments such as atomic absorption spectrophotometers and inductively coupled plasma mass spectrometers (ICP-MS).
3. Vitamin testing
The content of vitamins such as vitamins B, D, and E in red mushrooms can be determined by methods such as high-performance liquid chromatography (HPLC).
4. Amino acid detection
Using an amino acid analyzer, the content of 17 or more amino acids in red mushrooms can be determined, including 7 essential amino acids for the human body.
5. Fatty acid detection
The content of fatty acids such as oleic acid, linoleic acid, and palmitic acid in red mushrooms can be determined by gas chromatography (GC) or gas chromatography-mass spectrometry (GC-MS).
6. Bioactive substance detection
Polysaccharide detection:
Polysaccharides can be extracted and purified, and then the content of polysaccharides can be determined by spectrophotometry, chromatography, and other methods.
Anticancer substance detection:
For anticancer substances that may be contained in red mushrooms, such as polysaccharide anticancer substances, their anticancer activity can be evaluated by cell experiments, animal experiments, and other methods.
Antioxidant substance detection:
DPPH free radical scavenging experiments, Fenton reaction, and other antioxidant activity determination methods can be used to evaluate the antioxidant capacity of red mushroom extracts.
7. Microbial detection
Microbial detection of red mushrooms to ensure their sanitary quality and safety. This usually includes the determination of total bacteria, total mold and yeast counts, and the detection of specific pathogenic bacteria (such as Salmonella, Staphylococcus aureus, etc.).
VIII. Testing process
Sample preparation:
Collect red mushroom samples, and properly process and preserve them to ensure the stability and representativeness of the samples during the test.
Selection of testing methods:
Select appropriate testing methods according to the purpose of the test and the nutrients to be measured.
Sample processing:
According to the test method requirements, the samples are crushed, extracted, purified, etc.
Instrumental analysis:
Analyze the processed samples using the corresponding instruments to determine the content of nutrients.
Data processing:
Process and analyze the data obtained from the instrumental analysis to obtain accurate test results.
Report writing:
Write a test report based on the test results, including the purpose, method, results, and conclusions of the test.
In summary, the methods of nutritional testing of red mushrooms involve many aspects, including conventional nutrients, mineral elements, vitamins, amino acids, fatty acids, bioactive substances, and microbial testing. Through comprehensive testing, we can understand the nutritional composition and bioactive substance content of red mushrooms, and provide a scientific basis for their development and utilization.