Comparison of Quality Attributes of Gastrodia elata Grown by Artificial Mushroom Stick Substitution and Traditional Wood Cultivation
Discuss this preprint
Start a discussion What are Sciety discussions?Listed in
This article is not in any list yet, why not save it to one of your lists.Abstract
Facing wild resource depletion, artificial cultivation of Gastrodia elata ( G. elata ) is crucial. This study compared traditional wood (TW) and artificial substrate (AM) cultivation impacts on G. elata quality. High-Performance Liquid Chromatography (HPLC) showed similar gastrodin levels, but TW G. elata had higher 4-hydroxybenzylalcohol (0.05%-0.16%) than AM G. elata (0.02%-0.04%), while AM G. elata had more parishin E (0.90%-1.58%) than TW G. elata (0.68%-0.96%). AM G. elata exhibited elevated crude protein (8.86%-10.57%) and stable total polysaccharides (38.91%-39.90%), contrasting with TW G. elata . Umami amino acids (glutamic acid, aspartic acid) were significantly higher in AM G. elata (6.03–7.37 mg/g, 1.24–1.88 mg/g). Headspace Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) identified thirteen differential volatile compounds, with AM G. elata showing increased esters and aromatics like (2S,3S)-2,3-butanediol and tetramethylpyrazine, contributing sweet/meaty notes. TW G. elata was rich in decanal and (2E,4E)-deca-2,4-dienal, yielding citrus/chicken-like aromas. AM cultivation enhances G. elata ’s nutritional and aromatic profiles, supporting its refined application.
