Quality Evaluation of Dictyophora rubrovolvata and Phallus dongsun from Guizhou

被引：0

作者：

Dong, Hui ^{[1
]}

Zhao, Xiaoyan ^{[1
]}

Li, Xiaobei ^{[1
]}

Hengchao, E. ^{[1
]}

Zhou, Changyan ^{[1
]}

Zhang, Yanmei ^{[1
]}

机构：

[1] The Institute of Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 20期

关键词：

Dictyophora rubrovolvata; non-target metabolomics; nutritional components; Phallus dongsun; quality evaluation;

D O I：

10.7506/spkx1002-6630-20240226-128

中图分类号：

学科分类号：

摘要：

This study was carried out in order to investigate the differences in quality between Dictyophora rubrovolvata and Phallus dongsun from Guizhou. A total of 34 nutritional components in the two edible mushroom species were quantitatively analyzed, and differential metabolites between them were identified by non-targeted metabolomics based on ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). The results showed that the contents of L-ergothioneine, ergosterol, total dietary fiber and iron in D. rubrovolvata were higher, and the content of essential amino acids in proteins was 342.2 mg/g, which was closer to the Food and Agriculture Organization of the United Nations/World Health Organization reference pattern. The contents of soluble sugars, calcium and protein in P. dongsun were higher, and the total content of four soluble sugars including trehalose, mannitol, mannose, and glucose in D. rubrovolvata (450.8 mg/g) was much higher than that in P. dongsun (114.7 mg/g). A total of 388 significantly differential metabolites were selected by multivariate statistical analysis, mainly including 145 lipids, 38 amino acids and derivatives and 17 carbohydrates. Among these, 126 metabolites were down-regulated and 262 metabolites were up-regulated in P. dongsun compared with those in D. rubrovolvata. Most of them were flavor precursors or flavor substances in D. rubrovolvata and P. dongsun, which were closely related to their flavor. The results of this study provide basic data for the quality evaluation and functional composition analysis of D. rubrovolvata and P. dongsun. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：198 / 205

页数：7

共 12 条

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