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2017 (Vol. 13, Issue: 1)
Research Article

Effect of Various Treatment Methods on the Bisphenol A Concentration in Edible Mushroom Segments during Cultivation

1Yong-Chao Li, 2Lan Wang, 3Ben-zhai Hai and 1Ming-Lu Xu
1Life School of Science and Technology, Henan Institute of Science and Technology, Xinxiang, Henan Province, 453003
2College of Life Science, Henan Normal University, Xinxiang, Henan Province, 453007
3College of Information Engineering, Wuhan University of Technology, Wuhan, Hubei Province, 430070, China

DOI: 10.19026/ajfst.13.3416
Submitted Accepted Published
July ‎22, ‎2016 August 23, ‎2016 January 25, 2017

  How to Cite this Article:

1Yong-Chao Li, 2Lan Wang, 3Ben-zhai Hai and 1Ming-Lu Xu, 2017. Effect of Various Treatment Methods on the Bisphenol A Concentration in Edible Mushroom Segments during Cultivation.  Advance Journal of Food Science and Technology, 13(1): 40-48.

DOI: 10.19026/ajfst.13.3416

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.3416


The aim of study were to analyzed bisphenol A (BPA) concentrations in Polyvinyl Chloride (PVC) bottles used for cultivation of edible mushrooms, cultivation materials and fruiting bodies of Pleurotus eryngii with various treatments by HPLC-MS. BPA was detected in bottles, cultivation materials and fruiting bodies at levels greater than the limit of detection (0.000611 &mug/g). BPA levels decreased from 19.851 to 6.230 &mug/g following exposure to high temperature and pressure. In addition, the mean BPA levels increased in a pH-dependent manner to 11.37-30.80 &mug/g. With the exception of those grown in new bottles, fruiting bodies contained BPA at levels not exceeding the recently established specific migration limits of 0.6 mg/kg for food established by the European Union. These data suggest that physical treatment methods could decrease BPA levels in new PVC bottles. Use of such treatments rendered fruiting bodies of P. eryngii safe for consumption.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.


© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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