Effect of drying temperature on composition of edible mushrooms: Characterization and assessment via HS-GC-MS and IR spectral based volatile profiling and chemometrics
文献类型： 外文期刊
作者： Zheng, Chuanmao 1 ; Li, Jieqing 1 ; Liu, Honggao 3 ; Wang, Yuanzhong 2 ;
作者机构： 1.Yunnan Agr Univ, Coll Agron & Biotechnol, Kunming 650201, Peoples R China
2.Yunnan Acad Agr Sci, Med Plants Res Inst, Kunming 650200, Peoples R China
3.Zhaotong Univ, Yunnan Key Lab Gastrodia & Fungi Symbiot Biol, Zhaotong 657000, Yunnan, Peoples R China
关键词： Boletus bainiugan; HS-SPME-GC-MS; VOCs; 2DCOS; Chemometrics; Quality estimation
期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 2023影响因子：6.2； 五年影响因子：6.2 ）
年卷期： 2024 年 9 卷
收录情况： SCI
摘要： Edible wild mushrooms are one of the popular ingredients due to their high quality and unique flavor and nutrients. To gain insight into the effect of drying temperature on its composition, 86 Boletus bainiugan were divided into 5 groups and dried at different temperatures. Headspace solid-phase microextraction-gas chromatographymass spectrometry (HS-SPME-GC-MS) was used for the identification of volatile organic compounds (VOCs) of Boletus bainiugan. The 21 differential VOCs that distinguish different drying temperatures of Boletus bainiugan were identified. 65 degrees C retained more VOCs. There were differences in their types and content at different temperatures, proteins, polysaccharides, crude fibers, and fats. Fourier transform near-infrared (FT-NIR) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, and two-dimensional correlation spectroscopy (2DCOS) images were successfully characterized for differences in the chemical composition of Boletus bainiugan. Partial least squares discriminant analysis (PLS-DA) verified the variability in the chemical composition of Boletus bainiugan with the coefficient of determination (R2) = 0.95 and predictive performance (Q2) = 0.75 with 92.31% accuracy. Next, infrared spectroscopy provides a fast and efficient assessment of the content of Boletus bainiugan nutrients (proteins, polysaccharides, crude fibers, and fats).
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