Speciation of Iron in Grifola frondosa

doi:10.7506/spkx1002-6630-201322038

Abstract

Abstract:

An optimized process for the extraction of iron from fruit bodies of Grifola frondosa was proposed for
analysis of iron content and speciation in water extracts of the mushroom Grifola frondosa by flame atomic absorption
spectrophotometry. Four aqueous iron species such as suspended, soluble, inorganic and organic irons were obtained by using a 0.45 μm
filtration membrane and D-101 macroreticular resin. The organic states of iron in its complexes with protein and polysaccharide
were isolated. The results showed that the optimal extraction conditions for iron were determined as follows: extraction
temperature 100 ℃, extraction time 120 min and material/liquid ratio 1:60 (g/mL), resulting in an extraction yield of 72.7%.
The soluble Fe was approximately 64.4% and the suspended Fe was approximately 8.3% in the water extract. The populations
of aqueous inorganic Fe and organic Fe were 39.0% and 26.1%, respectively. Organic Fe was mainly bound to protein and
polysaccharide with contents of 12.8% and 10.5%, respectively.

Key words: Grifola frondosa, iron, speciation analysis, flame atomic absorption spectrophotometry

CLC Number:

TS201.2

CHEN Chen，SU Ke，CHEN Gui-tang，ZHAO Guo-qiang，HU Qiu-hui，ZHAO Li-yan. Speciation of Iron in Grifola frondosa[J]. FOOD SCIENCE, 2013, 34(22): 189-192.

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