奥地利可食用蘑菇的汞含量及其与蘑菇蛋白质含量的关系（作者译）
[Mercury-content of austrian edible mushrooms and its relation to the protein content of the mushrooms (author's transl)].
作者信息
Aichberger K
出版信息
Z Lebensm Unters Forsch. 1977;163(1):35-8. doi: 10.1007/BF01123554.
The mercury content of 16 eatable mushroom species from different geographical areas was determined by flameless atomic absorption spectroscopy. Mercury levels lay between 18 and 14300 ppb related to mushroom dry matter. A great difference in mercury content was found between species. Boletaceae, Lycoperdaceae, Agaricaceae etc. showed constantly high values (greater than 1000 ppb), but in Cantharellaceae a low content (less than 100 ppb) was recorded. Besides other factors the mercury concentration is essentially dependent on the protein content. A highly significant positive correlation between the two characteristics was found.
采用无火焰原子吸收光谱法测定了来自不同地理区域的16种可食用蘑菇的汞含量。汞含量以蘑菇干物质计在18至14300 ppb之间。不同种类蘑菇的汞含量差异很大。牛肝菌科、马勃科、伞菌科等汞含量一直较高（大于1000 ppb），但鸡油菌科的汞含量较低（小于100 ppb）。除其他因素外，汞浓度主要取决于蛋白质含量。发现这两个特征之间存在极显著的正相关。
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