Abstract:Fourier transform infrared spectroscopy, two-dimensional correlation infrared spectroscopy and principal component analysis were used to discriminate seven species of boletus belonging to the same genus. The results showed that the absorption bands of original spectra were similar, which were mainly composed of the absorption bands of protein and polysaccharides, but tiny differences were still observed at the position and intensities of peaks. Two-dimensional correlation infrared spectroscopy technology was applied to study the sample. It showed that there are 6 auto-peaks in the Boletus brunneissimus Chiu and Boletus bicolor, 5 auto-peaks in the Boletus speciosus, 4 auto-peaks in the Boletus griseus Forst and Boletus calopus, only 3 in the Boletus edulis and Boletus aereus in the range of 1 680~1 300 cm-1. The significant differences in the position, intensity of auto-peaks and cross peaks were still observed in the range of 1 680~1 300 cm-1. Same significant differences were observed in the range of 1 150~920 cm-1. Principal component analysis was conducted on boletus with second derivative infrared spectra in the range of 1 800~800 cm-1. All the samples were distinguished and the classification accuracy of principal component analysis is up to 100%. It is demonstrated that Fourier transform infrared spectroscopy combined with two-dimensional correlation infrared spectroscopy or principal component analysis is a rapid and effective method for discriminating mushrooms.
马殿旭,刘 刚*,欧全宏,于海超,李会梅,刘 艳 . 七种牛肝菌的红外光谱鉴别 [J]. 光谱学与光谱分析, 2016, 36(08): 2479-2486.
MA Dian-xu, LIU Gang*, OU Quan-hong, YU Hai-chao, LI Hui-mei, LIU Yan . Discrimination of Seven Species of Boletus with Fourier Transform Infrared Spectroscopy. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2016, 36(08): 2479-2486.
[1] ZANG Mu(臧 穆). Chinese Fungi(中国真菌志). Beijing: Science Press(北京:科学出版社), 2006. [2] LI Tai-hui, SONG Bin(李泰辉, 宋 斌). Ecological Science(生态科学), 2002, 21: 240. [3] YU Wen-qing, PENG Yan-fang, XU Ying-ying, et al(于文清, 彭艳芳, 许迎迎, 等). Natural Product Research and Development(天然产物研究与开发), 2015, (2): 271. [4] YANG Tian-wei, LI Tao, ZHANG Ji, et al(杨天伟, 李 涛, 张 霁, 等). Food Science(食品科学), 2014, 35(16): 105. [5] Liu X, Wang L, Zhang C, et al. Carbohydrate Polymers, 2015, 118: 101. [6] Heleno S A, Barros L, Martins A, et al. Food Bioscience, 2015, 11: 48. [7] Wrona M, Bentayeb K, Nerín C. Food Control, 2015, 54: 200. [8] Ostos C, Pérez-Rodríguez F, Arroyo B M, et al. Journal of Food Composition and Analysis, 2015, 37: 136. [9] Malheiro R, Pinho P G D, Soares S, et al. Food Research International, 2013, 54(1):186. [10] LIU Fang, ZHU Bing, YU Jing-li, et al(刘 芳, 朱 兵, 于景丽, 等). Biotechnology Bulletin(生物技术通报), 2010, (6): 124. [11] Choong Y K, Xu C H, Lan J, et al. Journal of Molecular Structure, 2014, 1069(26): 188. [12] Bombalska A, Mularczyk-Oliwa M, Kwasny M, et al. Spectrochimica Acta Part A, 2010, 78(4): 1221. [13] Shen F, Ying Y, Li B, et al. Food Research International, 2011, 44(5): 1521. [14] ZHOU Zai-jin, LIU Gang, REN Xian-pei(周在进, 刘 刚, 任先培). Laser & Infrared(激光与红外), 2009, 39(11): 1158. [15] SHI You-ming, LIU Gang, SUN Yan-lin, et al(时有明, 刘 刚, 孙艳琳, 等). The Journal of Light Scattering(光散射学报), 2010, 22(2): 171. [16] Noda I. Chinese Chemical Letters, 2015, 26: 167. [17] Popescu C M, Popescu M C, Vasile C. Microchemical Journal, 2010, 95(2): 377. [18] Adib A M, Jamaludin F, Kiong L S, et al. Journal of Pharmaceutical and Biomedical Analysis, 2014, 96(2):104. [19] Mecozzi M, Sturchio E. Spectrochimica Acta Part A: Molecular Biomolecular Spectroscopy, 2015, 137: 90. [20] SUN Su-qin, ZHOU Qun, QIN Zhu(孙素琴, 周 群, 秦 竹). Atlas of Two-Dimensional Correlation Infrared Spectroscopy for Traditional Chinese Medicine Identification(中药二维相关红外光谱鉴定图集). Beijing: Chemical Industry Press(北京: 化学工业出版社), 2003. [21] Li J R, Sun S Q, Wang X X, et al. Journal of Molecular Structure, 2014, 1069: 229. [22] Choong Y K, Sun S Q, Zhou Q, et al. Journal of Molecular Structure, 2014, 1069: 60. [23] Uarrota V G, Moresco R, Coelho B, et al. Food Chemistry, 2014, 161(6): 67.