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Authentication of shiitake powder using HPLC fingerprints combined with chemometrics

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Abstract

Shiitake powder is an important part of international agricultural trade. It is generally in dry powder state due to the requirement of preservation, so economically motivated adulteration in the shoddy way (using stipe instead of pileus) or the counterfeit way (using cheap mushroom) should be concerned, while methods for the authenticity identification of shiitake powder were barely reported. Herein, a fingerprint method was developed for the authenticity identification of shiitake powder through high-performance liquid chromatography (HPLC) coupled with chemometrics. The results showed that shiitake pileus powder and stipe powder can be discriminated using PCA and OPLS-DA. Besides, shiitake pileus powder, Pleurotus eryngii (P. eryngii) powder, shiitake cultivation bag powder and Pleurotus ostreatus (P. ostreatus) powder can be discriminated using OPLS-DA. This work provided usable technical solutions for two ways of economically motivated adulteration in shiitake powder.

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Acknowledgements

This work was supported by the National Key Research and Development Program of China (No. 2017YFC1601704).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China

    Yahui Guo, Kunxiu Sun, Yuliang Cheng, Hang Yu, Yunfei Xie, Weirong Yao & He Qian

  2. School of Food Science and Technology, Jiangnan University, Wuxi, China

    Yahui Guo, Kunxiu Sun, Yuliang Cheng, Hang Yu, Yunfei Xie, Hongwei Zhang, Weirong Yao & He Qian

  3. Technology Center of Qingdao Customs District, Qingdao, China

    Hongwei Zhang

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  1. Yahui Guo
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  2. Kunxiu Sun
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  3. Yuliang Cheng
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  4. Hang Yu
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  5. Yunfei Xie
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  6. Hongwei Zhang
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  7. Weirong Yao
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  8. He Qian
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Correspondence to Hongwei Zhang or Weirong Yao.

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The experiments in this article do not involve animal experiments and human experiments.

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Guo, Y., Sun, K., Cheng, Y. et al. Authentication of shiitake powder using HPLC fingerprints combined with chemometrics. Eur Food Res Technol 248, 1117–1123 (2022). https://doi.org/10.1007/s00217-021-03950-4

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  • DOI: https://doi.org/10.1007/s00217-021-03950-4

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