Method for distinguishing different dried velvet antler mushrooms and application thereof

Abstract

The invention relates to the technical field of food detection, in particular to a method for distinguishing different dried velvet antler mushrooms and application of the method. The distinguishing method is selected from one of the following methods: (1) co-analysis of electronic nose detection and electronic tongue detection; (2) co-analysis of GC-MS detection and electronic nose detection; (3) co-analysis of GC-MS detection and national standard method determination of physical and chemical indexes of the sample; and (4) co-analysis of national standard method determination of non-volatile substances and national standard method determination of sample physical and chemical indexes. The method provided by the invention overcomes the problem that the existing dried velvet antler mushroom distinguishing is limited by single detection technology and method one-sidedness, realizes rapid distinguishing of dried velvet antler mushrooms through multiple technologies and methods, and provides scientific basis and guidance for quality grading and standard establishment of dried velvet antler mushrooms; the method has important guiding significance for related departments and enterprises to formulate dried pilose antler mushroom flavor evaluation standards, and has a far-reaching influence on the development of the future pilose antler mushroom industry.

Description

Technical Field

[0001] The present invention relates to the technical field of food detection, and in particular to a method for distinguishing different dried pilose antler mushrooms and an application thereof. Background Art

[0002] Deer antler mushroom (Lyophyllum decastes), also known as lotus leaf mushroom, is named for its resemblance to the sliced shape of deer antler, a precious traditional Chinese medicine. Fresh deer antler mushrooms offer a rich aroma, delicious flavor, and a rich texture, making them a favorite among consumers. However, fresh mushrooms have a short shelf life and suffer significant losses during transportation and sales. Drying them for sale significantly increases their shelf life, offering a significant sales advantage over fresh products. Currently, commercially available dried deer antler mushrooms lack relevant quality standards, resulting in varying quality. This prevents consumers from directly selecting products based on grade, hindering the development of the deer antler mushroom industry. Flavor is a key factor influencing consumer choice and should be a key indicator, in addition to physical and chemical properties, when establishing quality standards for dried deer antler mushrooms.

[0003] Traditional national standard testing methods for distinguishing the quality of dried velvet antler mushrooms rely on single physical and chemical indicators (such as ash content, total sugar, and water activity). These methods suffer from the following bottlenecks: insufficient timeliness, significant one-sidedness, and limited sensitivity. Furthermore, the accuracy of differentiation based solely on physical and chemical indicators is low, leading to the frequent passing of inferior products as high-quality ones in the market. To address this phenomenon, more accurate and comprehensive quality control methods for dried velvet antler mushrooms are needed to eliminate the passing of inferior products as high-quality ones and the confusion in quality grading. In recent years, high-end detection technologies such as electronic noses, electronic tongues, and gas chromatography-mass spectrometry have been introduced for velvet antler mushroom quality analysis. Existing studies, for example, have mostly used single-technique modeling (such as PLS-DA models based on electronic noses). This results in large fluctuations in the accuracy of distinguishing samples across different production locations and processes, and still fails to address the core issue of existing dried velvet antler mushroom identification technology, which is limited by the one-sidedness of single detection technologies and methods.

[0004] Therefore, there is an urgent need to provide a method for multi-dimensional detection and analysis of dried velvet antler mushrooms. Summary of the Invention

[0005] To address the above-mentioned issues, the present invention aims to provide a method for distinguishing different dried velvet antler mushrooms and its application. The method provided by the present invention overcomes the problem that existing dried velvet antler mushroom differentiation is limited to the one-sidedness of a single detection technology and method. By using multiple technologies and methods, rapid differentiation of dried velvet antler mushrooms is achieved (combining instrumental analysis and physical and chemical data for multiple factor analysis, finding a method for rapidly distinguishing different dried velvet antler mushroom products, and ultimately achieving a systematic analysis of the flavor characteristics of dried velvet antler mushrooms). This method provides a scientific basis and guidance for the quality grading and standardization of dried velvet antler mushrooms, has important guiding significance for relevant departments and enterprises in formulating dried velvet antler mushroom flavor evaluation standards, and has a profound impact on the future development of the velvet antler mushroom industry.

[0006] The purpose of the present invention can be achieved by the following technical solutions:

[0007] The first object of the present invention is to provide a method for distinguishing different dried velvet antler mushrooms, wherein the method is selected from one of the following multiple factor analyses:

[0008] (1) Co-analysis of electronic nose and electronic tongue tests;

[0009] (2) co-analysis of GC-MS detection and electronic nose detection;

[0010] (3) Co-analysis of GC-MS detection and national standard determination of sample physical and chemical indicators;

[0011] (4) Co-analysis of the national standard method for the determination of non-volatile substances and the national standard method for the determination of sample physical and chemical indicators;

[0012] The data of any of the above four groups were imported into XLSTAT 2019 version software for multiple factor analysis (MFA), and the different dried antler mushrooms were distinguished based on the partitioning of the data.

[0013] In one embodiment of the present invention, the electronic nose detection is specifically as follows:

[0014] The headspace gas of the pretreated dried velvet antler mushroom samples was sampled using an electronic nose system, and the response values of the electronic nose sensor array were recorded.

[0015] In one embodiment of the present invention, the pre-processed dried antler mushroom sample is as follows:

[0016] Crush the dried velvet antler mushroom and place it in a sample bottle; (Place 2g of dried velvet antler mushroom powder in a 25mL sample bottle, insert the electronic nose probe into the headspace of the sample bottle for measurement, and collect the electronic nose sensor response signal value for 5 minutes. Repeat the test 3 times for each sample)

[0017] During the headspace gas sampling process, the detection time was 80 s, the pre-sampling time was 5 s, the sampling interval was 1 s / group, the flushing time was 300 s, the zeroing time was 5 s, and the carrier gas flow rate was 400 mL / min.

[0018] In one embodiment of the present invention, the electronic nose system includes three parts: a sampling device, a detection system, and a data processing system;

[0019] The electronic nose probe of the electronic nose is composed of 10 metal oxide sensors with different performances, namely W1C, W5S, W3C, W6S, W5C, W1S, W1W, W2S, W2W, and W3S.

[0020] In one embodiment of the present invention, the electronic tongue detection is specifically as follows:

[0021] The electronic tongue system was used to measure the boiled liquid of dried velvet antler mushroom and the response values of the electronic tongue sensor array were recorded.

[0022] In one embodiment of the present invention, the dried antler mushroom decoction is prepared by the following method:

[0023] Crush dried velvet antler mushrooms and soak them in water. Heat and boil, then centrifuge to collect the supernatant. (Soak dried velvet antler powder (the mass ratio of dried velvet antler mushroom powder to distilled water is 1:40) for half an hour, then heat and boil for another half an hour. Centrifuge to collect the supernatant, and then collect data at room temperature (25°C). Distilled water was used as the sensor cleaning solution, and the data collection sequence was alternating between the dried velvet antler mushroom boiling solution and the cleaning solution.)

[0024] During the measurement process, the temperature was room temperature, the data acquisition time was 120 s, 1 time / s, water was used as the cleaning solution for 10 s, and each sample was tested three times.

[0025] In the present invention, the ASTREE electronic tongue system is used in the electronic tongue detection process. The system is equipped with 7 sensors: SRS-1, BRS-1, SWS-1, UMS-1, STS-1, SPS-1, and GPS-1. Before measurement, the electronic tongue needs to undergo self-inspection, activation, calibration, and diagnosis to ensure the reliability and stability of the collected data.

[0026] In one embodiment of the present invention, the GC-MS detection is specifically as follows:

[0027] After crushing the dried velvet antler mushroom, add 30 μL of o-dichlorobenzene as an internal standard substance, seal it and place it in a 60°C constant temperature water bath for equilibration for 20 minutes. Insert the SPME extraction tip through the rubber pad of the bottle cap into the headspace of the sample, and push the fiber tip about 1.5 cm from the liquid surface. The headspace adsorption is completed for 30 minutes with a stirring speed of 250 rpm.

[0028] GC-MS technology was used to determine the odor components of the sample: the extraction tip was removed and quickly inserted into the GC-MS injection port, the fiber tip was pushed out, and desorption was carried out at 250°C for 6 minutes before the extraction tip was retracted to complete the sample injection.

[0029] In one embodiment of the present invention, the chromatographic conditions are as follows:

[0030] HP-INNOWAX column (60 m × 0.25 mm × 0.25 μm), He carrier gas, flow rate 7.1828 mL / min, split ratio 5:1, solvent delay time 7 min. Column temperature: Initial temperature 40°C for 3 min, then increase at 5°C / min to 120°C for 2 min, and finally increase at 3°C / min to 230°C for 5 min.

[0031] The mass spectrometry conditions are as follows:

[0032] In the electron ionization mode, the ionization energy was 70 eV, the ion source temperature was 230 °C, and the mass scan range was 50-500 m / z in the full scan mode.

[0033] In the present invention, mass spectrometry is performed by an electrochemical workstation to collect and process data.

[0034] In one embodiment of the present invention, the national standard method for determining the physical and chemical indicators of the sample is as follows:

[0035] The moisture and protein content were determined according to GB 5009.3-2016 and GB 5009.5-2016.

[0036] The polysaccharide and ash content were determined according to the standards: DB22 / T 2274-2015 and GB 5009.4-2016;

[0037] The total sugar and reducing sugar were determined according to the standards GB / T 15672-2009 and GB 5009.7-2016.

[0038] In one embodiment of the present invention, the national standard method for determining the non-volatile matter is as follows:

[0039] The amino acid and organic acid determinations are based on the standards: GB 5009.124-2016 and GB 5009.157-2016;

[0040] The nucleotide determination method is as follows:

[0041] 300 mg of dried antler antler powder was weighed and added with 10 mL of distilled water. The mixture was extracted in a boiling water bath for 10 min and cooled to room temperature. The mixture was centrifuged at 12,000 rpm for 15 min. The supernatant was removed, filtered through a 0.22 μm filter membrane, and analyzed using an HPLC system equipped with a 10 μL sample loop (Agilent technologies, Palo Alto, CA, USA).

[0042] In one embodiment of the present invention, the chromatographic conditions are as follows:

[0043] The Ultimate AQ-C18 column (250 mm × 4.6 mm × 5 μm) was used, the mobile phase was 10 mmol / L KH2PO4 buffer salt at pH 4.68, the column temperature was 30°C, the detection wavelength was 249 nm, the flow rate was 1.0 mL / min, and the injection volume was 10 μL.

[0044] The second object of the present invention is to provide a method for distinguishing different dried velvet antler mushrooms and its application in the quality grading of dried velvet antler mushrooms.

[0045] Compared with the prior art, the present invention has the following beneficial effects:

[0046] The present invention proposes for the first time a method for distinguishing different dried velvet antler mushrooms by conducting multi-dimensional detection and analysis of the olfactory and taste information of dried velvet antler mushrooms based on the comprehensive use of non-destructive detection methods such as electronic nose, electronic tongue, GC-MS, and data on non-volatile substances and physical and chemical indicators. This method overcomes the problems of existing physical and chemical methods such as long detection time and inability to detect in real time, and achieves rapid differentiation of dried velvet antler mushrooms. At the same time, it provides a clustering method for distinguishing dried velvet antler mushrooms from other product types - multiple factor analysis. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 This is the projection point coordinate diagram of the multiple factor analysis variables of different dried velvet antler mushrooms;

[0048] Figure 2 This is the correlation diagram between the variables and factors of different dried antler mushrooms. DETAILED DESCRIPTION

[0049] The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

[0050] In the following examples, unless otherwise specified, all reagents used are commercially available reagents, and all detection means and methods used are conventional detection means and methods in the art.

[0051] Example 1

[0052] This embodiment provides a method for quickly distinguishing dried antler mushrooms from different origins.

[0053] Test sample collection: Dried velvet antler mushrooms from four production areas were selected: product SH (Shanghai Rongmei Agricultural Technology Co., Ltd., China), product GZ (Guizhou Guangqian Tongxin Biomedicine Technology Co., Ltd., China), product YN (Kunming Youxuan Yungong Food Co., Ltd., China), and product FJ (Fujian Xueertang Biotechnology Co., Ltd., China).

[0054] Before the experiment, different dried antler mushrooms were crushed to the same extent.

[0055] (1) The GC-MS detection process is as follows: 1 g of dried velvet antler mushroom powder from different regions was accurately weighed on an analytical balance, 30 μL of o-dichlorobenzene was added as an internal standard substance, and the mixture was sealed and placed in a 60°C constant temperature water bath for equilibration for 20 min. The SPME extraction head was inserted into the headspace of the sample from the rubber pad of the bottle cap, and the fiber head was pushed out to about 1.5 cm from the liquid surface. The headspace adsorption was carried out for 30 min, and the stirring speed was 250 rpm to complete the extraction operation. The extraction head was taken out and quickly inserted into the GC-MS injection port. The fiber head was pushed out and desorbed at 250°C for 6 min, and then the extraction head was retracted to complete the sample injection. Among them, the chromatographic conditions were: HP-INNOWAX column (60 m×0.25 mm×0.25 μm), carrier gas He, flow rate 7.1828 mL / min, split ratio 5:1, and solvent delay time 7 min. Column temperature: Initially, maintain at 40°C for 3 minutes, then increase at 5°C / min to 120°C and maintain for 2 minutes, and finally increase at 3°C / min to 230°C and maintain for 5 minutes. Mass spectrometry conditions: The mass spectrometer operated in electron ionization mode, with an ionization energy of 70 eV, an ion source temperature of 230°C, and a full scan mode with a mass scan range of 50-500 m / z. Data were collected and processed using an electrochemical workstation to analyze the volatile components in dried velvet antler mushrooms using GC-MS.

[0056] (2) The electronic nose detection process is as follows: the FOX 4000 (Alpha MOS, Toulouse, France) electronic nose system was used. The electronic nose probe consists of 10 metal oxide sensors with different performances, namely W1C, W5S, W3C, W6S, W5C, W1S, W1W, W2S, W2W, and W3S. Accurately 2 g of sample was placed in a 25 mL sample bottle, and the electronic nose probe was inserted and placed in the headspace of the sample bottle for measurement. Condition parameters: detection time 80 s, pre-sampling time 5 s, sampling interval 1 s / group, flushing time 300 s, zeroing time 5 s, and carrier gas flow rate 400 mL / min. Before the next sample, the system was purged with treated dry and pure air. All response data were analyzed by the built-in software of the electronic nose system (Alpha Soft, version 3.0.0, Toulouse, France). The evaluation of all dried velvet antler mushroom samples was repeated three times.

[0057] (3) The electronic tongue detection process is as follows: The ASTREE electronic tongue system is used. The device is equipped with 7 sensors: SRS-1, BRS-1, SWS-1, UMS-1, STS-1, SPS-1, and GPS-1. Ag / AgCl is used as the reference electrode. The sample is processed by soaking the dried antler powder (the mass ratio of dried antler powder to distilled water is 1:40) for half an hour, then heating and boiling for another half an hour, and centrifuging to obtain the supernatant. Data collection is then performed at room temperature of 25°C. Before data collection, the electronic tongue system will perform self-test, diagnosis, and correction. The acquisition time is 120 seconds, 1 time / second. The evaluation of all dried antler samples was repeated three times.

[0058] (4) The process of determining the content of sample physical and chemical indicators by national standard method is as follows: the moisture and protein content are determined according to GB 5009.3-2016 and GB5009.5-2016; the polysaccharide and ash content are determined according to DB22 / T 2274-2015 and GB 5009.4-2016; the total sugar and reducing sugar content are determined according to GB / T 15672-2009 and GB 5009.7-2016;

[0059] (5) The process for determining the content of non-volatile substances in the samples was as follows: the content of amino acids and organic acids was determined according to GB 5009.124-2016 and GB5009.157-2016; the process for determining the content of nucleotides was as follows: 300 mg of dried antler antler powder was weighed, 10 mL of ultrapure water was added, and the mixture was extracted in a boiling water bath for 10 min. After cooling to room temperature, the mixture was centrifuged at 12,000 rpm for 15 min. The supernatant was removed and filtered through a 0.22 μm filter membrane. The supernatant was analyzed using an HPLC system equipped with a 10 μL sample loop (Agilent technologies, Palo Alto, CA, USA). The chromatographic conditions were: Ultimate AQ-C18 column (250 mm × 4.6 mm × 5 μm), mobile phase was 10 mmol / L KH2PO4 buffer at pH 4.68, column temperature was 30°C, detection wavelength was 249 nm, flow rate was 1.0 mL / min, and injection volume was 10 μL.

[0060] (6) Multivariate data analysis of dried antler mushrooms from different origins

[0061] To maximize discriminatory information from physicochemical indicators (moisture, protein, polysaccharides, ash, total sugars, and reducing sugars), responses from electronic nose and electronic tongue sensors, volatile organic compounds identified by gas chromatography-mass spectrometry (GC-MS), and amino acids, organic acids, and 5′-nucleotides, multivariate statistical analysis methods are essential. This dimensionality reduction approach simplifies the interpretation of variables between samples. Multiple factor analysis can explore the internal structure of the data, reflect sample clustering, establish a standard model, and monitor the quality of the analytes. This allows for the differentiation of dried velvet antler mushrooms from different origins and the characterization of their flavor.

[0062] Using dried velvet antler mushrooms from different origins as samples, the quantified data were imported into XLSTAT 2019 version (Addinsoft, New York, USA) software for multiple factor analysis.

[0063] in, Figure 1 The following plot shows the projected coordinates of the variables from the multiple factor analysis for different dried velvet antler mushrooms. Based on the data distribution, it is clear that the SH dried velvet antler mushroom product exhibits significant spatial clustering in the fourth quadrant. Its non-volatile flavor profile (including amino acids, organic acids, and flavor nucleotides) differs significantly from the other three dried velvet antler mushrooms. For the other three dried velvet antler mushrooms, the volatile flavor components detected by GC-MS contribute most to the differentiation of products GZ, FJ, and YN, tending to widen the gap between the three dried velvet antler mushroom products. Combining multiple quantitative variables, dried velvet antler mushroom samples from different origins can be clearly distinguished, indicating that using multiple factor analysis to integrate quantitative data can effectively distinguish the origins of dried velvet antler mushrooms.

[0064] Figure 2 The figure below shows the correlation between the variables and factors of the four dried velvet antler mushrooms. PC1 and PC2 explain 43.56% and 31.35% of the cumulative variance contribution respectively, which can reflect the total information content of the dried velvet antler mushroom flavor. Figure 1 and Figure 2 , combining the distance between each variable and the center point to represent the strength of the correlation, and finally achieving a systematic analysis of the flavor of dried velvet antler mushroom.

[0065] Table 1 shows the RV coefficients for the variables Q (GC-MS), P (moisture, protein, polysaccharides, ash content, total sugars, and reducing sugars), N (electronic nose), T (electronic tongue), and A (amino acids, organic acids, and nucleotides) of different dried velvet antler mushrooms. An RV coefficient greater than 0.7 is considered a high significance level. Table 1 shows that the RV coefficient for the electronic nose and electronic tongue is as high as 0.945, indicating that the combined use of the electronic nose and electronic tongue is an effective means of distinguishing dried velvet antler mushrooms from different origins. Furthermore, the RV coefficients for GC-MS and electronic nose testing are 0.726, GC-MS and sample physicochemical parameters are 0.826, and non-volatile matter and sample physicochemical parameters are 0.920. Using any two of these methods, dried velvet antler mushroom products can be distinguished.

[0066] Table 1 Summary of RV coefficients of Q, P, N, T, and A related variables of different dried velvet antler mushrooms

[0067]

[0068] In summary, combining quantitative test data with multiple factor analysis (MFA) technology can quickly identify methods for differentiating dried velvet antler mushroom products, which has practical application. In the future, this method, combined with the product-quality correlation revealed by the RV coefficient, could be used to develop a composite grading standard that incorporates volatile components (GC-MS and electronic nose weighting), flavor characteristics (electronic tongue weighting), and nutritional indicators (non-volatile component weighting). For example, key substance content thresholds and flavor fingerprint libraries could be established for "special grade, first grade, and second grade" products.

[0069] The above description of the embodiments is intended to facilitate understanding and use of the invention by those skilled in the art. It will be apparent that those skilled in the art can readily make various modifications to these embodiments and apply the general principles described herein to other embodiments without requiring inventive effort. Therefore, the present invention is not limited to the above-described embodiments. Improvements and modifications made by those skilled in the art based on the explanations of the present invention without departing from the scope of the present invention should be within the scope of protection of the present invention.

Claims

1. A method for distinguishing different dried velvet antler mushrooms, characterized in that: The method is selected from one of the following multiple factor analyses: (1) Co-analysis of electronic nose and electronic tongue tests; (2) co-analysis of GC-MS detection and electronic nose detection; (3) Co-analysis of GC-MS detection and national standard determination of sample physical and chemical indicators; (4) Co-analysis of the national standard method for the determination of non-volatile substances and the national standard method for the determination of sample physical and chemical indicators; Multiple factor analysis was performed on any of the above four groups of data to distinguish different dried velvet antler mushrooms based on the partitioning of the data.

2. The method for distinguishing different dried antler mushrooms according to claim 1, characterized in that: The electronic nose detection is specifically as follows: The headspace gas of the pretreated dried velvet antler mushroom samples was sampled using an electronic nose system, and the response values of the electronic nose sensor array were recorded.

3. The method for distinguishing different dried antler mushrooms according to claim 2, characterized in that: The dried velvet antler mushroom samples were pre-treated as follows: the dried velvet antler mushrooms were crushed and placed in a sample bottle; During the headspace gas sampling process, the detection time is 30-100s, the pre-sampling time is 2-10s, the sampling interval is 1s / group, the flushing time is 100-500s, the zeroing time is 2-10s, and the carrier gas flow rate is 200-500mL / min.

4. The method for distinguishing different dried antler mushrooms according to claim 1, wherein: The electronic tongue detection is specifically as follows: The electronic tongue system was used to measure the boiled liquid of dried velvet antler mushroom and the response values of the electronic tongue sensor array were recorded.

5. The method for distinguishing different dried antler mushrooms according to claim 4, characterized in that: The dried velvet antler mushroom decoction is prepared by the following method: the dried velvet antler mushroom is crushed and then soaked in water, heated and boiled, and then centrifuged to obtain the supernatant, which is the dried velvet antler mushroom decoction; During the measurement, the temperature was room temperature, and the data acquisition time was 30-200 s, 1 time / s.

6. The method for distinguishing different dried antler mushrooms according to claim 1, characterized in that: The GC-MS detection is specifically as follows: After crushing the dried velvet antler mushroom, add 10-50 μL of o-dichlorobenzene as an internal standard substance, seal and place in a constant temperature water bath at 30-80°C for equilibration for 10-50 minutes; insert the SPME extraction head through the rubber pad of the bottle cap into the headspace of the sample, push the fiber head out to about 1.5 cm from the liquid surface, and perform headspace adsorption for 10-50 minutes at a stirring speed of 100-500 rpm to complete the extraction operation; remove the extraction head and quickly insert it into the GC-MS injection port, push out the fiber head, desorb at 200-250°C for 2-10 minutes, and then retract the extraction head to complete the sample injection.

7. The method for distinguishing different dried antler mushrooms according to claim 6, characterized in that: The chromatographic conditions are as follows: HP-INNOWAX column, carrier gas He, flow rate 7.1828 mL / min, split ratio 1-10:1, solvent delay time 5-10 min; Column temperature: start at 20-50°C and hold for 1-15 min, then increase the temperature to 100-150°C at 3-8°C / min and hold for 1-10 min, and finally increase the temperature to 200-230°C at 3-8°C / min and hold for 2-5 min; The mass spectrometry conditions are as follows: In the electron ionization mode, the ionization energy was 70 eV, the ion source temperature was 230 °C, and the mass scan range was 50-500 m / z in the full scan mode.

8. The method for distinguishing different dried antler mushrooms according to claim 1, characterized in that: The national standard method for determining the physical and chemical indicators of the samples is as follows: Moisture and protein content are determined according to GB 5009.3-2016 and GB 5009.5-2016. The polysaccharide and ash content were determined according to the following standards: DB22 / T 2274-2015 and GB 5009.4-2016; The determination of total sugar and reducing sugar is based on the standards: GB / T 15672-2009 and GB 5009.7-2016.

9. The method for distinguishing different dried antler mushrooms according to claim 1, characterized in that: The national standard method for determining the non-volatile matter is as follows: The standards for the determination of amino acids and organic acids are: GB 5009.124-2016 and GB 5009.157-2016; The specific method for determining nucleotides is as follows: Crush the dried velvet antler mushrooms and add them into distilled water. After boiling in a water bath, cool to room temperature. Centrifuge and filter the supernatant, then perform chromatography analysis. The chromatographic conditions are as follows: The Ultimate AQ-C18 column was used, the mobile phase was 10 mmol / L KH2PO4 buffer salt at pH 4.68, the column temperature was 20-50°C, the detection wavelength was 249 nm, the flow rate was 1.0 mL / min, and the injection volume was 5-15 μL.

10. Use of the method for distinguishing different dried velvet antler mushrooms according to any one of claims 1 to 9 in quality grading of dried velvet antler mushrooms.

Images