Species and Geographical Origins Discrimination of Porcini Mushrooms Based on FT-IR Spectroscopy and Mineral Elements Combined with Sparse Partial Least Square-Discriminant Analysis
Species and Geographical Origins Discrimination of Porcini Mushrooms Based on FT-IR Spectroscopy and Mineral Elements Combined with Sparse Partial Least Square-Discriminant Analysis
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基于红外光谱和矿物元素结合稀疏偏最小二乘判别分析的牛肝菌种类和产地判别
DOI：
10.1111/1750-3841.14715
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发表时间：
2019
影响因子：
3.9
通讯作者：
Wang Yuanzhong
中科院分区：
文献类型：
--
作者：
Wang Ye;Li Jie;Liu Honggao;Fan Maopan;Wang Yuanzhong
误判和有毒因素是导致夏季食物中毒甚至死亡的几个原因中的两个，而这个时候，西南部的中国以复杂的环境条件为特征，庆祝大量的食用菌。在区域尺度上鉴别食用菌的化学成分差异具有重要意义。采用傅里叶变换红外光谱和电感耦合等离子体质谱对云南省9个城市17个采样点采集的6种牛肝菌中的有机质和18种矿质元素进行了分析。利用稀疏偏最小二乘判别分析和主成分分析建立了树种、区域和部分水平的分类模型。在种水平和区域水平上，分类准确率分别达到92.1%和92.8%以上，而在局部水平上，帽和柄分类的准确率为96.7%。美味牛肝菌是最受欢迎的食用菌之一，它含有多糖、脂肪和核糖核酸以及多种酚类化合物。温度和降水可能对多糖和核糖核酸的积累有影响。此外，铜(铜)、锌(锌)和磷(P)是CAPS中贡献最大的元素，而菌柄中的锰(Mn)和钴(Co)则是造成差异的最主要元素。这些结果表明，FT-IR光谱和元素含量为不同牛肝菌样品的分类提供了足够的信息，这可能有助于控制食用菌的食品安全和质量评价。
Misrecognition and toxic elements are two of several reasons responsible for food poisoning even death in the summer, a time when a great deal of edible mushrooms is celebrated in Southwestern China featured as complex environment conditions. It is highly important to identify the difference of chemical constituents in edible mushrooms at the regional‐scale. In this study, Fourier transform infrared (FT‐IR) spectroscopy and inductively coupled plasma mass spectrometry were applied to investigate organic matters and 18 mineral elements in porcini mushrooms of six species collected from 17 sampling sites in nine Yunnan cities. Classification models on the species, regions, and part levels were established using sparse partial least square‐discriminant analysis and principal component analysis. At the species level and region level accuracies of greater than 92.1% and 92.8% was achieved, respectively, whereas on the part level caps and stipes were classified with 96.7% accuracy. One of the most popular mushrooms isBoletus edulischaracterized by polysaccharide, lipid, and ribonucleic acid as well as several phenolic compounds. Temperature and precipitation show possible influences on accumulations of polysaccharides and ribonucleic acid. Furthermore, the most important elements of caps contributed the difference between two parts are copper (Cu), zinc (Zn), and phosphorus (P), whereas stipes instead by manganese (Mn) and cobalt (Co). These results demonstrated that FT‐IR spectroscopy and elements contents provide information sufficient for classifying different porcini mushroom samples, which might be helpful for controlling food security and quality assessment of edible mushrooms.