Comparative analysis of four edible mushrooms based on HPLC fingerprint and pattern recognition analysis

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY Journal of Future Foods Pub Date : 2023-06-06 DOI:10.1016/j.jfutfo.2023.05.008

Xiali Si , Xinyu Liu , Shuangyu Shao, Zhiyong Du, Pengfei Tu, Qingying Zhang

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Abstract

A high performance liquid chromatography-ultraviolet (HPLC-UV) fingerprint method for the overall chemical analysis of edible mushrooms was established based on Auricularia heimuer for the first time, and then applied to analyze 60 batches of A. heimuer, Auricularia cornea, Auricularia cornea ʻYu Muerʼ and Tremella fuciformis. A total of 9 characteristic peaks of A. heimuer, 11 characteristic peaks of A. cornea, 6 characteristic peaks of A. cornea ʻYu Muerʼ, and 9 characteristic peaks of T. fuciformis were designated. Then, a combinatory analysis, including similarity evaluation, hierarchical cluster analysis and principal component analysis, revealed the chemical consistency and difference between samples from the same and different species. The HPLC fingerprint method established in this paper could be used to characterize the components of A. heimuer, A. cornea, A. cornea ʻYu Muerʼ, and T. fuciformis and discriminate the 4 edible mushrooms effectively in combination with pattern recognition analysis.

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基于HPLC指纹图谱和模式识别分析的四种食用菌的比较分析

以黑木耳为原料，首次建立了食用菌全化学分析的高效液相色谱-紫外（HPLC-UV）指纹图谱方法，并对60批黑木耳、角膜黑木耳、眼角膜黑木耳和银耳进行了分析。共鉴定出黑木耳9个特征峰、角膜11个特征峰，角膜6个特征峰和岩藻9个特征峰值。然后，通过相似性评价、层次聚类分析和主成分分析等组合分析，揭示了同一物种和不同物种样品之间的化学一致性和差异性。本文建立的高效液相色谱指纹图谱方法可用于黑木耳、角膜蘑菇、角膜蘑菇和岩藻的成分鉴定，并结合模式识别分析对4种食用菌进行有效鉴别。

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来源期刊

Journal of Future Foods

CiteScore

5.80

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0.00%

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