Comparative study of characteristic compounds of three species of truffle |
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| Authors: | Xin-Ai Li Si-Ning Li Yu Jiang Zhen-Xing Zheng Wen-Xiu Guo Ran Liu Guang-Zhi Wang Xu Zhang Qiang Bian Ming-Zhi Zhang Yu-Cheng Gu Sheng Yin Da-Le Guo Yun Deng |
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| Affiliation: | 1. State Key Laboratory of Characteristic Chinese Medicine Resource of Southwest China, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, P. R. China These authors contributed equally to this work.;2. Department of Nursing, Sichuan Nursing Vocational College, Deyang, P. R. China;3. State Key Laboratory of Characteristic Chinese Medicine Resource of Southwest China, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, P. R. China;4. National Pesticide Engineering Research Center, College of Chemistry, Nankai University, Tianjin, P. R. China;5. Jiangsu Key Laboratory of Pesticide Science, College of Sciences, Nanjing Agricultural University, Nanjing, P. R. China;6. Syngenta Jealott's Hill International Research Centre, Berkshire, UK;7. Huidong Gaochuan Tianyuan Agricultural Technology Co. Ltd., Liangshan Yi Autonomous Prefecture, P. R. China |
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| Abstract: | The Panxi area in Sichuan Province is the main area for the production of truffles in China, and several species of truffle are known to exist in this region. Nevertheless, it is unclear what the differences in chemical composition between the truffles are. Using an ultra-high-performance liquid chromatography quadrupole/orbitrap high-resolution mass spectrometry coupled with Compound Discoverer 3.0, we identified chemical components in three mainly known truffles from the Panxi region. Further analysis of chemical composition differences was conducted using principal component analysis, and orthogonal partial least squares discriminant analysis. Note that, 78.9% of the variance was uncovered by the principal component analysis model. As a result of the orthogonal partial least squares discriminant analysis model, the three species of truffles (Tuber pesudohimalayense, Tuber indicum, and Tuber sinense) from Panxi were better discriminated, with R2X, R2Y, and Q2 being 0.821, 0.993, and 0.947, respectively. In this study, 87 components were identified. T. pesudohimalayense contained significantly higher levels of nine different compounds than the other two species. Hence, it was possible to identify similarities and differences between three species of truffles from Panxi in terms of chemical composition. This can be used as a basis for quality control. |
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| Keywords: | chemical composition identification stoichiometry truffles |
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