Volatile components,total phenolic compounds,and antioxidant capacities of worm-infected Gomphidius rutilus

作     者：Libin Sun Wei He Guang Xin Pengju Cai Yin Zhang Zhiyong Zhang Yunyun Wei Bingxin Sun Xiaowen Wen 

作者机构：College of Food ScienceShenyang Agricultural UniversityShenyang 110866China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2018年第7卷第2期

页      面：148-155页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：This work was supported financially by Edible mushroom resources exploitation and the key technology development in efficient processing,“National Key R&D Program of China”[Project No.2018YFD0400200] Liaoning Province,Shenyang Agricultural University,high-end talent introduction fund project[grant number SYAU20160003] 

主　　题：Gomphidius rutilus Worm infection Volatile components Total phenolic Antioxidant capacity 

摘      要：This study evaluated the effects of worm infection on the volatile components,total phenolic compounds,and antioxidant capacities of Gomphidius *** without worms(GW),*** infected by a small amount of worms(GS;infected area50%)were *** volatile components of *** were analyzed by simultaneous distillation–extraction(SDE)and headspace solid-phase microextraction(HS-SPME)using gas chromatography–mass spectrometry(GC–MS).A total of 17 and 19 types of volatile compounds were detected,including ketones,alcohols,benzene,alkenes,aldehydes,esters,acids,and *** comprised the most abundant compound in GL,GS,and *** relative content of 1-octen-3-ol was the highest in all *** concentration of eight-carbon(C8)compounds relative to the total volatile compounds varied widely,ranging from 40%(GW)to 64.34%(GS)and 84.42%(GS)and to 91.59%(GL),respectively,among the three *** antioxidant capability and the total phenolic contents of *** were evaluated in this *** highest total phenolic content(TPC)of 192.23 mg GAE/g was found in GL,which differed significantly(P0.05)from the latter two samples,whereas the lowest value of 156.11 mg GAE/g was found in *** radical cation scavenging activity,FRAP ferric reducing antioxidant capacity(FRAP)radical scavenging activity,and oxygen radical absorbance capacity(ORAC)were investigated to screen the antioxidant properties of *** contents of total phenolic compounds and their antioxidant capacities in vitro showed significant correlations(P0.01).Among the three types of samples,the phenolic compounds of GL exhibited the highest antioxidant capacity,showing the values of 0.089 mM TE/g for ABTS,0.949 mM Fe^2+E/g for FRAP,and 1.952 M TE/g for ***,regarding the total antioxidant capacity,GS exhibited the highest antioxidant capacity,showing the values of 0.002648 mM TE/g for AB