Comparative study of characteristic compounds of three species of truffle

• Published in: Journal of separation science Vol. 46; no. 8; pp. e2200883 - n/a
• Main Authors: Li, Xin‐Ai, Li, Si‐Ning, Jiang, Yu, Zheng, Zhen‐Xing, Guo, Wen‐Xiu, Liu, Ran, Wang, Guang‐Zhi, Zhang, Xu, Bian, Qiang, Zhang, Ming‐Zhi, Gu, Yu‐Cheng, Yin, Sheng, Guo, Da‐Le, Deng, Yun
• Format: Journal Article
• Language: English
• Published: Germany Wiley Subscription Services, Inc 01.04.2023
• Subjects: Chemical composition; chemical composition identification; China; Comparative studies; Discriminant Analysis; Least squares; Liquid chromatography; Mass Spectrometry; Principal components analysis; Quadrupoles; Quality control; stoichiometry; truffles; China; truffles; stoichiometry; chemical composition identification
• ISSN: 1615-9306; 1615-9314
• DOI: 10.1002/jssc.202200883

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.