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Article(id=1153429495936700653, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153429493357203682, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241227003, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1735228800000, receivedDateStr=2024-12-27, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752928621514, onlineDateStr=2025-07-19, pubDate=1741968000000, pubDateStr=2025-03-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752928621514, onlineIssueDateStr=2025-07-19, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752928621514, creator=13701087609, updateTime=1752928621514, updator=13701087609, issue=Issue{id=1153429493357203682, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='5', pageStart='1', pageEnd='326', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752928620900, creator=13701087609, updateTime=1758690311058, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1177595773500932351, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153429493357203682, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1177595773500932352, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153429493357203682, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=162, endPage=166, ext={EN=ArticleExt(id=1153429496716841204, articleId=1153429495936700653, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Study on the change of benzoic acid content in water extract of Paeoniae Radix Alba after decocting and concentrating, columnId=1153429494506447365, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Development and Detection of Health Foods, runingTitle=null, highlight=null, articleAbstract=

Objective To study the change of benzoic acid content in water extract of Paeoniae Radix Alba after decocting, and the influence of different decocting time on the content of benzoic acid. Methods The raw materials were decocted separately or in combination, and concentrate to a density of 1.15-1.20, the content of benzoic acid in the water extract after decocting and concentrating was determined by high performance liquid chromatography. Results Benzoic acid content was not detected (limit of quantification was 0.01 g/kg) in Paeoniae Radix Alba, the benzoic acid content in concentrated liquid of paeony increased to 2.91-3.77 g/kg after single decocting, and the benzoic acid content after two-stage decocting ranged from 3.26 g/kg to 4.02 g/kg. The content of benzoic acid in the mixed concentrate containing Paeoniae Radix Alba was 0.542 g/kg. Benzoic acid was not detected in others. Conclusion The content of benzoic acid in water extract of Paeoniae Radix Alba increased after high temperature decocting, and it's proportional to time. Therefore, when preparing food or health products with Paeoniae Radix Alba as the main raw material, attention should be paid to the control of decocting temperature and time, and the factory inspection of this item should be increased to prevent the harm caused by high content of benzoic acid.

, correspAuthors=Guo-Xing ZHANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Na QI, Guo-Xing ZHANG), CN=ArticleExt(id=1153429497102717184, articleId=1153429495936700653, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=白芍煎煮浓缩后苯甲酸的含量变化研究, columnId=1153429494632276488, journalTitle=食品安全质量检测学报, columnName=本期专题：保健食品的研发与检测, runingTitle=null, highlight=null, articleAbstract=

目的 研究煎煮后白芍水浓缩液中苯甲酸含量的变化, 以及不同煎煮时间对白芍中苯甲酸含量的影响。方法 对原料进行单独和组合煎煮, 并浓缩至密度为1.15~1.20之间, 用高效液相色谱法检测煎煮浓缩后白芍水浓缩液中的苯甲酸含量。结果 未检出苯甲酸(定量限为0.01 g/kg)的白芍饮片经过单次煎煮浓缩后, 其苯甲酸含量增加至2.91~3.77 g/kg, 经过两阶段煎煮浓缩后的白芍浓缩液, 其苯甲酸含量范围为3.26~4.02 g/kg, 含有白芍的混合浓缩液中苯甲酸含量为0.542 g/kg。其余浓缩液中苯甲酸均未检出。结论 白芍经过高温煎煮后水煮浓缩液中苯甲酸含量增加, 且与煎煮时长成正比关系, 因此在制备以白芍为主要原料的食品或保健品时应注意控制煎煮温度和煎煮时长, 增加其出厂检测, 以防苯甲酸含量过高造成危害。

, correspAuthors=张国兴, authorNote=null, correspAuthorsNote=
* 张国兴(1981—), 男, 主管药师, 主要研究方向为中药鉴定、保健食品质量管理。E-mail:
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祁娜(1988—), 女, 硕士, 中级工程师, 主要研究方向为保健食品和中药饮片质量检验。E-mail:

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祁娜(1988—), 女, 硕士, 中级工程师, 主要研究方向为保健食品和中药饮片质量检验。E-mail:

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祁娜(1988—), 女, 硕士, 中级工程师, 主要研究方向为保健食品和中药饮片质量检验。E-mail:

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Results of benzoic acid content in different samples

, figureFileSmall=null, figureFileBig=null, tableContent=
试样 苯甲酸含量
/(g/kg)		 相对标准
偏差/%		 回收率
/%		 实验次数
/次
白芍1-1 3.26±0.15 3.3 98.9 3
白芍1-2 3.58±0.08 3.6 99.2 3
白芍1-3 4.02±0.15 4.0 99.6 3
白芍1-4 3.81±0.16 3.8 100.4 3
白芍2-1 2.91±0.13 2.9 101.3 3
白芍2-2 3.32±0.19 3.3 98.2 3
白芍3-3 3.77±0.15 3.8 99.5 3
白芍4-4 3.53±0.19 3.5 99.3 3
混合煮水提取液1 0.542±0.020 2.9 99.6 3
23-E4408 0.0191 - 99.6 1
), ArticleFig(id=1177619203810013880, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153429495936700653, language=CN, label=表1, caption=

不同试样中苯甲酸含量测定结果

, figureFileSmall=null, figureFileBig=null, tableContent=
试样 苯甲酸含量
/(g/kg)		 相对标准
偏差/%		 回收率
/%		 实验次数
/次
白芍1-1 3.26±0.15 3.3 98.9 3
白芍1-2 3.58±0.08 3.6 99.2 3
白芍1-3 4.02±0.15 4.0 99.6 3
白芍1-4 3.81±0.16 3.8 100.4 3
白芍2-1 2.91±0.13 2.9 101.3 3
白芍2-2 3.32±0.19 3.3 98.2 3
白芍3-3 3.77±0.15 3.8 99.5 3
白芍4-4 3.53±0.19 3.5 99.3 3
混合煮水提取液1 0.542±0.020 2.9 99.6 3
23-E4408 0.0191 - 99.6 1
), ArticleFig(id=1177619203898094266, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153429495936700653, language=EN, label=Table 2, caption=

Ratio of benzoic acid in Paeoniae Radix Alba with different number of decoctions

, figureFileSmall=null, figureFileBig=null, tableContent=
批次 苯甲酸含量/(g/kg) 比值
煎煮1次 煎煮2次
白芍1 2.91 3.26 1.12
白芍2 3.32 3.58 1.08
白芍3 3.77 4.02 1.07
白芍4 3.53 3.81 1.08
平均值 3.38 3.67 1.08
), ArticleFig(id=1177619203986174652, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153429495936700653, language=CN, label=表2, caption=

白芍中不同煎煮次数苯甲酸的比例

, figureFileSmall=null, figureFileBig=null, tableContent=
批次 苯甲酸含量/(g/kg) 比值
煎煮1次 煎煮2次
白芍1 2.91 3.26 1.12
白芍2 3.32 3.58 1.08
白芍3 3.77 4.02 1.07
白芍4 3.53 3.81 1.08
平均值 3.38 3.67 1.08
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白芍煎煮浓缩后苯甲酸的含量变化研究
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祁娜 , 张国兴 *
食品安全质量检测学报 | 本期专题：保健食品的研发与检测 2025,16(5): 162-166
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食品安全质量检测学报 | 本期专题：保健食品的研发与检测 2025, 16(5): 162-166
白芍煎煮浓缩后苯甲酸的含量变化研究
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祁娜 , 张国兴*
作者信息
  • 北京同仁堂健康药业股份有限公司, 北京 100176

    • 祁娜(1988—), 女, 硕士, 中级工程师, 主要研究方向为保健食品和中药饮片质量检验。E-mail:

通讯作者:

* 张国兴(1981—), 男, 主管药师, 主要研究方向为中药鉴定、保健食品质量管理。E-mail:
Study on the change of benzoic acid content in water extract of Paeoniae Radix Alba after decocting and concentrating
Na QI , Guo-Xing ZHANG*
Affiliations
  • Beijing Tongrentang Health Pharmaceutical Co., Ltd., Beijing 100176, China
出版时间: 2025-03-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241227003
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摘要
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目的 研究煎煮后白芍水浓缩液中苯甲酸含量的变化, 以及不同煎煮时间对白芍中苯甲酸含量的影响。方法 对原料进行单独和组合煎煮, 并浓缩至密度为1.15~1.20之间, 用高效液相色谱法检测煎煮浓缩后白芍水浓缩液中的苯甲酸含量。结果 未检出苯甲酸(定量限为0.01 g/kg)的白芍饮片经过单次煎煮浓缩后, 其苯甲酸含量增加至2.91~3.77 g/kg, 经过两阶段煎煮浓缩后的白芍浓缩液, 其苯甲酸含量范围为3.26~4.02 g/kg, 含有白芍的混合浓缩液中苯甲酸含量为0.542 g/kg。其余浓缩液中苯甲酸均未检出。结论 白芍经过高温煎煮后水煮浓缩液中苯甲酸含量增加, 且与煎煮时长成正比关系, 因此在制备以白芍为主要原料的食品或保健品时应注意控制煎煮温度和煎煮时长, 增加其出厂检测, 以防苯甲酸含量过高造成危害。

白芍  /  苯甲酸  /  高效液相色谱法  /  煎煮浓缩

Objective To study the change of benzoic acid content in water extract of Paeoniae Radix Alba after decocting, and the influence of different decocting time on the content of benzoic acid. Methods The raw materials were decocted separately or in combination, and concentrate to a density of 1.15-1.20, the content of benzoic acid in the water extract after decocting and concentrating was determined by high performance liquid chromatography. Results Benzoic acid content was not detected (limit of quantification was 0.01 g/kg) in Paeoniae Radix Alba, the benzoic acid content in concentrated liquid of paeony increased to 2.91-3.77 g/kg after single decocting, and the benzoic acid content after two-stage decocting ranged from 3.26 g/kg to 4.02 g/kg. The content of benzoic acid in the mixed concentrate containing Paeoniae Radix Alba was 0.542 g/kg. Benzoic acid was not detected in others. Conclusion The content of benzoic acid in water extract of Paeoniae Radix Alba increased after high temperature decocting, and it's proportional to time. Therefore, when preparing food or health products with Paeoniae Radix Alba as the main raw material, attention should be paid to the control of decocting temperature and time, and the factory inspection of this item should be increased to prevent the harm caused by high content of benzoic acid.

Paeoniae Radix Alba  /  benzoic acid  /  high performance liquid chromatography  /  decocting and concentrating
祁娜, 张国兴. 白芍煎煮浓缩后苯甲酸的含量变化研究. 食品安全质量检测学报, 2025 , 16 (5) : 162 -166 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241227003
Na QI, Guo-Xing ZHANG. Study on the change of benzoic acid content in water extract of Paeoniae Radix Alba after decocting and concentrating[J]. Journal of Food Safety & Quality, 2025 , 16 (5) : 162 -166 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241227003
正文
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0 引言
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苯甲酸又称安息香酸, 是只有一个羧基的苯环核心的最简单[1]芳香族羧酸, 具有芳香性和羧酸双重性质[2]。主要分为天然和化学合成两个来源, 广泛存在于各种动植物中, 也是许多植物的初级代谢产物[3], 微生物也可以产生苯甲酸[4], 其中化学合成的苯甲酸及其铵盐是目前国际上应用最广泛、用量最大的食品防腐剂[5]。天然来源的苯甲酸[6]则是多数植物的次级代谢产物, 粮农组织/世界卫生组织食品添加剂联合专家委员会在2022年的报告中指出, 坚果、豆类、谷物和蔬菜等食物自身就存在着一定量的苯甲酸[7], 如大众熟知的红枣[8]中的“骏枣”苯甲酸含量最高可达8.61 mg/100 g[9]。天然来源的苯甲酸每日允许推荐摄入量为0~5 mg/kg BW。在酸性条件下(pH 2.5~4.0), 苯甲酸能阻碍细胞膜的生理作用, 破坏正常的代谢[10]。过量的苯甲酸会降低人体对钙和维生素的吸收, 造成血压升高、肾功能异常、人体过敏、肝脏代谢功能障碍等不良现象, 进而导致许多慢性疾病[11], 其使用在我国受到严格把控。
白芍[12]作为毛茛科植物芍药的去皮干燥根, 具有极高的药用价值, 其味苦酸, 有养血调经、敛阴止汗、柔肝止痛和平抑肝阳等功效[13], 现代医学的研究也表明其具有脑缺血后损伤保护、升高大脑血清β-内啡肽水平、抗炎、保护心肌细胞[14]、治疗自身免疫性皮肤病[15]、类风湿性关节炎[16]、抗溃疡性结肠炎[17]、镇痛镇静、保肝和保护神经抗抑郁等药理作用[18-19]。研究表明未经炮制或处理的白芍酸性成分中主要为没食子酸, 苯甲酸含量极低[20]。但是在日常的检测工作中, 常出现含白芍的浓缩液中的苯甲酸含量超出GB 2760—2014《食品安全国家标准 食品添加剂使用标准》规定的使用限量的问题, 所以本研究选用操作简单、干扰小的高效液相色谱法[21]对不同药食两用原料及其浓缩液中苯甲酸进行检测[22-23], 研究煎煮浓缩操作对苯甲酸含量变化的影响, 为今后的检测及生产加工提供依据。
1 材料与方法
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1.1 材料与试剂
白芍(白芍1)、酸枣仁、龙眼肉、炙黄芪、大枣和枸杞子均为检测不合格成品中所用的原料批次, 额外采购的不同供应商白芍3批(白芍2~4); 质控样为中国检验检疫科学研究院测试评价中心的测量审核样品(23-E4408)。
苯甲酸钠对照品(含量≥99.7%, 北京食品药品检定研究院); 乙酸锌、亚铁氰化钾、冰乙酸(分析纯, 中国医药集团有限公司); 甲醇(色谱级, 美国赛默飞世尔科技公司); 乙酸铵(色谱级, 上海麦克林生化科技股份有限公司); 实验用水均为超纯水。
1.2 仪器与设备
1260 Infinity高效液相色谱仪[配紫外检测器, 安捷伦科技(中国)有限公司]; Secura 224-1CEU万级分析天平(精度0.1 mg); MSA225S-1CE-DI十万级分析天平(精度0.01 mg)、Secura 2102-1CEU百级电子天平(精度0.01 g)[赛多利斯科学仪器(北京)有限公司]; IKA MS3涡旋振荡器(德国IKA公司); SIGMA 3-18KS离心机(最高转速11000 r/min, 德国SIGMA公司); KQ-500B超声波发生器(郑州华特公司); DK-S24恒温水浴锅(上海精宏公司); Waters C18色谱柱(4.6 mm×250 mm, 5 μm, 美国Waters公司)。
1.3 实验方法
1.3.1 浓缩液制备
单煮水浓缩液1: 分别称取枸杞子、炙黄芪、白芍(批次: 白芍1~4, 记作白芍1-1~1-4)、龙眼肉、酸枣仁和大枣各60 g且各自煎煮; 方法: 称取样品放入1 L烧瓶中, 第一次加入约8倍的水煮2 h, 过200目筛布; 第二次加入6倍量的水, 全程保持微微沸腾煎煮2 h, 过200目筛布; 合并煎煮液。将煎煮液旋转蒸发(70 ℃)浓缩至比重约1.15~1.20, 冷藏过夜, 作为待测液备用。
白芍水浓缩液2: 称取白芍(批次: 白芍1~4, 记作白芍2-1~2-4) 60 g, 加入约8倍的水煮2 h, 200目筛过滤; 将煎煮液旋转蒸发(70 ℃)浓缩至比重约1.15~1.20, 冷藏过夜, 作为待测液备用。
混合煮水浓缩液1: 称取枸杞子、炙黄芪、白芍1、龙眼肉、酸枣仁和大枣各30 g混合煎煮, 方法同白芍水浓缩液2。
混合煮水浓缩液2: 称取枸杞子、炙黄芪、龙眼肉、酸枣仁和大枣各30 g混合煎煮, 方法同白芍水浓缩液2。
1.3.2 原料制备
白芍原料: 分别称取4个批次白芍各200 g, 用粉碎机充分研磨, 并搅拌均匀, 在塑封袋中密封存放, 作为待测物备用。
上述各试样分别按照相应的方法平行提取3次, 每平行测试双平行样品, 并配加标1个。
1.3.3 供试品溶液的制备
采取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 高效液相色谱法, 该方法[24]定量限0.01 g/kg。准确称取各水浓缩液和原料约2 g(精确到0.0001 g)于50 mL具塞离心管中, 加水约25 mL, 涡旋混匀后置于50 ℃水浴中超声20 min, 中间摇晃5次, 冷却至室温后分别加入亚铁氰化钾溶液和乙酸锌溶液各2.00 mL, 混匀后于8000 r/min下离心5 min, 将水相移至50.00 mL容量瓶中, 于残渣中另加水20 mL, 同涡旋混匀处理(不再加入沉淀剂), 并将水相转移至同一容量瓶中, 并用水定容至刻度。该溶液过0.22 μm水相微孔滤膜, 待上机测定。
1.3.4 色谱条件
色谱柱: XBridge C18 色谱柱(4.6 mm×250 mm, 5 μm); 流动相: 甲醇+20 mmol/L乙酸铵溶液=5+95 (V:V); 检测波长: 230 nm; 流速: 1 mL/min; 进样量: 10 μL; 柱温: 25 ℃; 检测器: 紫外检测器。
1.4 数据处理
实验数据采用Excel 2016进行初步整理, 采用SPSS 29.0统计学软件进行单因素方差分析, 平行测定结果以平均值±标准偏差表示。
2 结果与分析
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2.1 结果准确性
质控样测试测定结果为19.1 mg/kg, 指定结果为18.8 mg/kg, Z值为0.3, 结果满意。各回收率均在97.8%~101.3%之间, 符合标准GB/T 27404—2008《实验室质量控制规范 食品理化检测》的要求。各平行结果的绝对差值与平均值比值的百分比均小于10%, 符合GB 5009.28—2016标准中对于精密度的要求。故此次结果真实有效。
2.2 不同浓缩液中的苯甲酸含量
白芍水浓缩液1和2, 以及混合煮水浓缩液1苯甲酸的结果见表1, 其余结果均为未检出(回收率在97.8%~99.6%之间), 表明导致该口服液苯甲酸含量超标的影响因素为白芍这一单一元素。有研究表明, 相较于白芍生品而言, 经过加热至变色的白芍中羧酸类成分的含量会出现明显的升高, 其中以苯甲酸最高[25]。
2.3 不同煎煮浓缩方式白芍水提取液结果
通过测试发现, 4个批次的白芍饮片中苯甲酸均未检出(小于0.01 g/kg), 故白芍水浓缩液和混合煮水浓缩液1中的苯甲酸均是由加热煎煮浓缩过程产生的, 且通过表2可以发现, 未检出苯甲酸(定量限为0.01 g/kg)的白芍饮片经过单次煎煮浓缩后, 其苯甲酸含量增加至2.91~3.77 g/kg, 经过两阶段煎煮浓缩后的白芍浓缩液, 其苯甲酸含量范围为3.26~4.02 g/kg, 且煎煮2次后苯甲酸含量是煎煮1次1.07~1.12倍之间。说明白芍中苯甲酸含量与煎煮时间成正比例关系, 白芍中的苯甲酸随着煎煮时间的延长而增加。有研究表明, 水煮法和去皮[26]可降低白芍自身苯甲酸的含量, 通过本次实验可发现苯甲酸应是溶解在煎煮后的水中[27]。
2.4 混合煮水提取液1中苯甲酸
通过对表1混合煮水提取液1与白芍水提取液的增加率进行比较, 可以看出, 混合煮水提取液1中苯甲酸增加较少, 这可能是因为煎煮后的水溶液需要浓缩至1.15~1.20之间, 白芍的水提取液中密度较低, 所以需要浓缩至极少量才能达到要求; 而混合煮水提取液1中所含的大枣、枸杞子等原料水提取液的密度较大, 浓缩比例更小, 所以苯甲酸的浓度更低。
3 结论与讨论
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综上所述, 随着人们对添加剂的认识增强, 关注度提高, 保证食品和保健食品中苯甲酸含量适量合规, 这就要求本研究在其流入市场前做好相关检测工作。中药的化学成分具有多样性和复杂性, 在胃肠道内不只有单一化学成分的吸收、转化[28]。本研究通过使用高效液相色谱法分别对白芍、酸枣仁、龙眼肉、炙黄芪、大枣和枸杞子, 及其混合水提取液中苯甲酸含量进行检测, 结果表明经过加热煎煮的白芍中苯甲酸增加, 且会随着煎煮时间的增加而增加, 进而影响通过其制成产品的苯甲酸含量。
白芍作为一种传统大宗药材, 在临床上有着及其广泛的应用[29], 苯甲酸作为其中的无效成分会增加肝脏的解毒负担, 造成不良反应。这就要求本研究对以白芍为原料的食品和保健食品中的苯甲酸特别关注, 在加工过程中和流入市场前都要进行检测。也要根据所得结果及时调整工艺流程, 以确保苯甲酸的含量不要超过限值要求。今后本研究也会进一步对不同品种[30]、不同质量的白芍[31]中苯甲酸含量进行检测, 同时进一步研究加热温度对白芍中苯甲酸含量的影响, 探寻白芍中苯甲酸含量最为适宜, 且白芍功效成分最大程度煎出的最适加热温度和时间, 精进白芍最适的炮制工艺[32], 为白芍资源的合理开发和利用、优良品种的选育和研究奠定坚实的基础[33]。建立科学合理的中药质量与安全评价体系[34]。
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2025年第16卷第5期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241227003
  • 接收时间：2024-12-27
  • 首发时间：2025-07-19
  • 出版时间：2025-03-15
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  • 收稿日期：2024-12-27
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    北京同仁堂健康药业股份有限公司, 北京 100176

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* 张国兴(1981—), 男, 主管药师, 主要研究方向为中药鉴定、保健食品质量管理。E-mail:
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2种不同金属材料的力学参数
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Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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