Fourier transform infrared spectroscopic study of truffles

Dezhang Zhao; Gang Liu; Dingshan Song; Jian-hong Liu; Yilan Zhou; Jiaming Ou; Shizhong Sun

doi:10.1117/12.667133

2 February 2006 Fourier transform infrared spectroscopic study of truffles

Dezhang Zhao, Gang Liu, Dingshan Song, Jian-hong Liu, Yilan Zhou, Jiaming Ou, Shizhong Sun

Proceedings Volume 6026, ICO20: Biomedical Optics; 60260H (2006) https://doi.org/10.1117/12.667133
Event: ICO20:Optical Devices and Instruments, 2005, Changchun, China

Abstract

Truffles are rare wild growing edible mushrooms belonging to Ascomycetes. In this paper, Fourier transform infrared (FTIR) spectroscopy was used to obtain vibrational spectra of truffles. The results show that the mushrooms exhibit characteristic spectra. The two strongest absorption bands appear at about 1077cm^-1 and 1040 cm^-1, which were described as C-O stretching in carbohydrate. The vibrational spectra indicate that the main compositions of the truffles are polysaccharide and protein. According to the characteristics bands and absorption ratios of spectra, different species of truffles can be discriminated. It is also found the great changes between moldy and healthy truffles, which the major differences are observed in the bands of protein. In addition, FTIR spectral differences are observed between the same species of truffles from different producing areas. It is showed that the FTIR spectroscopic method is valuable tool for rapid and nondestructive analysis of truffles prior to any extraction method used.

Citation Download Citation

Dezhang Zhao, Gang Liu, Dingshan Song, Jian-hong Liu, Yilan Zhou, Jiaming Ou, and Shizhong Sun "Fourier transform infrared spectroscopic study of truffles", Proc. SPIE 6026, ICO20: Biomedical Optics, 60260H (2 February 2006); https://doi.org/10.1117/12.667133

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