Classification of bolete species and drying temperature using LC-MS and infrared spectroscopy and simultaneous prediction of their major compounds using chemometrics
文献类型： 外文期刊
作者： Zheng, Chuanmao 1 ; Liu, Honggao 3 ; Li, Jieqing 1 ; 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： Boletes; Organic acids; Postharvest drying; Species identification; Quality assessment
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 217 卷
页码：
收录情况： SCI
摘要： Postharvest processing of wild edible mushrooms is an important subject, and drying increases the difficulty of species identification and affects their nutritional value, biological activity, and sensory properties. In this study, liquid chromatography-mass spectrometry (LC-MS), Fourier-transform near-infrared (FT-NIR) and Fouriertransform infrared (FTIR) spectroscopy combined with chemometrics were used for the identification of species and quality assessment of dried boletes, a common bolete from Yunnan, China. The chemometric results revealed that LC-MS, FT-NIR, and FT-IR spectroscopy could identify boletes' species and drying temperature with an accuracy of 100.00% and 92.31%, respectively. FT-NIR combined with partial least squares regression (PLSR) was used to develop the calibration model. The coefficients of determination (R2c) of the calibration model for Lmalic acid in different species and drying temperatures were 0.91 and 0.97, respectively. The predictive model (R2p) values ranged from 0.86 (drying temperature) to 0.97 (species). This study was based on infrared spectroscopy and organic acid data combined with chemometrics for effective qualitative identification and quantitative prediction of boletes. The method can be used for quality evaluation of edible mushrooms and other food products.
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