食用菌一直被认为是健康食品。微量元素含量丰富是食用菌高营养价值的体现,这一特点与食用菌对微量元素具有富集作用有关。但食用菌在富集有益微量元素的同时也富集环境中存在的有害重金属元素,尤其是汞。汞及其化合物可在体内蓄积,一旦汞元素被生物体吸收,无论是有机汞还是无机汞沉积到骨骼,对生物体造成极大危害[1]。为此,世界各国都制定了汞含量的标准。我国食品污染物限量标准(GB 2762—2005)中,规定了食品中汞的限量指标,GB/T 5009. Edible mushrooms have long been considered healthy foods. The enrichment of trace elements is a manifestation of the high nutritional value of edible fungi, which is related to the enrichment of trace elements by edible mushrooms. However, mushrooms enrich the beneficial microelements and also enrich the harmful heavy metal elements present in the environment, especially mercury. Mercury and its compounds can accumulate in the body, once the mercury is absorbed by organisms, whether it is organic or inorganic mercury deposition to the bones, causing great harm to organisms [1]. To this end, all countries in the world have set the standard mercury content. China’s food contaminants limited standards (GB 2762-2005), the provisions of mercury in food limited targets, GB / T 5009.