Lipid Changes in Cordyceps sinensis During Drying
Author Information
Author(s): Xiao Mengjun, Wang Tao, Tang Chuyu, He Min, Li Yuling, Li Xiuzhang, Karaman Maja, Rašeta Milena
Primary Institution: State Key Laboratory of Plateau Ecology and Agriculture, Qinghai Academy of Animal and Veterinary Science, Qinghai University
Hypothesis
Different drying methods affect the lipid composition and quality of Cordyceps sinensis.
Conclusion
The vacuum freeze-drying method preserves the lipid content of Cordyceps sinensis better than oven drying.
Supporting Evidence
- A total of 765 distinct lipid species were identified from different drying methods.
- 659 lipids showed statistically significant differences across drying methods.
- Triglycerides were the most abundant lipids identified.
- OG drying method resulted in the most significant lipid degradation.
- VG drying method preserved lipid quality better than OG and AG.
Takeaway
This study looked at how different ways of drying a mushroom called Cordyceps sinensis change its fats. It found that one drying method keeps the fats better than others.
Methodology
The study used UPLC-MS/MS to analyze lipid composition in Cordyceps sinensis samples dried by different methods.
Limitations
The study may not account for all environmental factors affecting lipid composition.
Statistical Information
P-Value
<1
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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