title: [Mercury-content of austrian edible mushrooms and its relation to the protein content of the mushrooms (author's transl)].
abstract: 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.
mesh_terms: D001317:Austria; D001487:Basidiomycota / Q000032:analysis*; D008628:Mercury / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis
chemical_list: D010940:Plant Proteins; D008628:Mercury
vernacular_title: Untersuchungen über den Quecksilbergehalt österreichischer Speisepilze und seine Beziehungen zum Rohproteingehalt der Pilze