杏　　鲍　　菇 King oyster mushroom  ICS  65.020.20 CCS  B 39   中华人民共和国国家标准 GB/T 45885—2025 2025-06-3 0发布 2026-01-0 1实施     国家市场监督管理总局 国家标准化管理委员会 发 布目　　次 前言   ·····································································································   Ⅲ 1     范围   ··································································································   1 2     规范性引用文件   ······················································································   1 3     术语和定义   ···························································································   1 4     要求   ··································································································   1      4.1     感官要求   ·························································································   1      4.2     理化要求   ·························································································   2      4.3     净含量   ···························································································   3 5     取样   ··································································································   3 6     试验方法   ······························································································   3      6.1     感官指标   ·························································································   3      6.2     理化指标   ·························································································   3      6.3     净含量   ···························································································   3 7     检验规则   ······························································································   3      7.1     组批规则   ·························································································   3      7.2     检验分类   ·························································································   4      7.3     判定规则   ·························································································   4 8     标志、标签、包装、运输和贮存   ·····································································   4      8.1     标志、标签   ······················································································   4      8.2     包装   ······························································································   4      8.3     运输   ······························································································   4      8.4     贮存   ······························································································   4 参考文献   ··································································································   5 GB/T 45885—2025     Ⅰ 前　　言 本文件按照GB/T 1.1—2020《标准化工作导则　第1部分：标准化文件的结构和起草规则》的规 定起草。 请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。 本文件由中华全国供销合作总社提出并归口。 本文件起草单位：江苏香如生物科技股份有限公司、山东友和生物科技集团股份有限公司、江苏品品鲜 生物科技股份有限公司、中国食用菌协会、湖北省农业科学院经济作物研究所。 本文件主要起草人：徐相如、林启相、陈长茂、刘启燕、徐泽群、郑重、徐嘉跃、樊玲玲、卓智勇。   GB/T 45885—2025     Ⅲ 杏　　鲍　　菇 1　范围   本文件界定了杏鲍菇的术语，规定了杏鲍菇的要求、取样、检验规则、标志、标签、包装、运输和 贮存，描述了相应的试验方法。 本文件适用于工厂化栽培杏鲍菇（King oyster mushroom）鲜品和干品的生产、检验和销售。 2　规范性引用文件   下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文 件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用 于本文件。 GB/T 191　包装储运图示标志 GB 5009.3　食品安全国家标准　食品中水分的测定 GB 5009.4　食品安全国家标准　食品中灰分的测定 GB/T 6543　运输包装用单瓦楞纸箱和双瓦楞纸箱 GB/T 12728　食用菌术语 GB/T 38581　香菇 JJF 1070　定量包装商品净含量计量检验规则 3　术语和定义   GB/T 12728界定的以及下列术语和定义适用于本文件。 3.1　 杏鲍菇　king oyster mushroom 子实体一般中等大；菌盖初期半球形、扁平至边缘渐翘，后中部下凹，浅灰色至浅褐色；菌肉白 色，厚；菌褶白色至浅褐色，延生，密；菌柄偏生，稀侧生，粗状，实心，幼时近瓶状的隶属真菌界 （Fungi）、担子菌亚门（Basidiomycotan）、蘑菇纲（Agaricomycetes）、蘑菇目（Agaricales）、侧 耳科（Pleurotaceae）、侧耳属（Pleurotus）的一类大型真菌。 3.2　 杂质　extraneous matters 除杏鲍菇以外的异物。 注：异物一般包括栽培料、虫体、毛发、塑料、金属、玻璃、砂石、动物排泄物等有害物质。 4　要求  4.1　感官要求  4.1.1　基本要求   杏鲍菇应符合下列基本要求： GB/T 45885—2025     1 具有杏鲍菇特有的形态、色泽、气味； — 无杂质； — 无霉烂菇。 — 4.1.2　鲜品   在符合4.1.1的前提下，按照整菇长度将杏鲍菇划分为多个规格：袋栽菇根据包装整齐度每3 cm左 右一个规格，瓶栽菇根据包装整齐度每2 cm左右一个规格，其他应符合表1的规定。不能归入正品但未 失去食用价值的列为等外品。 表1　鲜