蔡小钦¹，侯美玲^1*，汪 敏¹，王馨婵¹，冯桂蓉¹，黄丹丹¹，李红丽¹，吴晓琴¹，李子颖¹，贺 超^2*

（1.重庆市食品药品检验检测研究院，国家市场监督管理总局重点实验室（调味品监管技术），重庆 401121；

2.重庆山楂树科技有限公司，重庆 401121）

摘 要：该文采用高效液相色谱法测定食用菌中苯甲酸和马尿酸的含量，了解市售食用菌中苯甲酸情况并分析原因。该文基于GB 5009.28—2016《食品安全国家标准 食品中苯甲酸、山梨酸和糖精钠的测定》第一法，通过对样品前处理条件、液相色谱分析条件等进行优化，建立了适用于食用菌中苯甲酸和马尿酸的检测方法，并测定60组干制食用菌中苯甲酸和马尿酸的含量。结果表明，苯甲酸和马尿酸在0～100mg/L范围内均具有良好的线性关系，平均加标回收率在95.50%～97.67%，相对标准偏差为0.63%～1.25%。该实验通过液相色谱法测定食用菌中苯甲酸和马尿酸的含量，检测方法分离效果好，精密度高、数据真实可靠。实验结果为后续食用菌中苯甲酸含量及完善食用菌相关法律法规提供数据支撑，也可为食用菌产品风险评估提供重要的技术支持。

关键词：高效液相色谱；食用菌；苯甲酸；马尿酸

中图分类号：TS202.3  文献标识码：A  文章编号：1674-506X（2026）01-0131-0007

Determination of Benzoic Acid and Hippuric Acid Content in Commercially Available Edible Fungi and Its Investigation and Analysis

CAI Xiaoqin¹，HOU Meiling^1*，WANG Min¹，WANG Xinchan¹，FENG Guirong¹，HUANG Dandan¹，LI Hongli¹，WU Xiaoqin¹，LI Ziying¹，HE Chao^2*

（1.Chongqing Institute for Food and Drug Control，Key Laboratory of State Administration for Market Regulation（Condiment Supervision Technology），Chongqing 401121，China；

2.Chongqing Hawthorn Tree Technology Co.，Ltd.，Chongqing 401121，China）

Abstract：This paper employed high performance liquid chromatography to determine the contents of benzoic acid and hippuric acid in edible fungi，the presence of benzoic acid in commercially available edible fungi were investigated，and the underlying causes were analyzed. This study is based on method 1 of GB 5009.28—2016 “National Food Safety Standard：Determination of Benzoic Acid，Sorbic Acid，and Sodium Saccharin in Foods”，by optimizing sample pretreatment conditions and liquid chromatography analysis parameters，a detection method suitable for benzoic acid and hippuric acid in edible fungi was established. The content of benzoic acid and hippuric acid was then determined in 60 sets of dried edible fungi. The results indicated that both benzoic acid and hippuric acid exhibited good linearity within the range of 0～100 mg/L. The average spiked recovery rates ranged from 95.50%～97.67%，with relative standard deviations between 0.63%～1.25%. This experiment determined the contents of benzoic acid and hippuric acid in edible fungi using liquid chromatography. The detection method demonstrated good separation effect，high precision，and reliable data. The experimental results provide data support for subsequent studies on benzoic acid content in edible fungi and for refining relevant laws and regulations concerning edible fungi. They also offer crucial technical support for risk assessments of edible fungi products.

Keywords：high performance liquid chromatography；edible fungi；benzoic acid；hippuric acid

doi：10.3969/j.issn.1674-506X.2025-009