Comprehensive quality evaluation of dried boletus slices based on fingerprinting and chemometrics

Mushrooms not only serve as a source of a wide range of nutrients in the structure of the human diet, but they have also received a great deal of attention in the field of biopharmaceuticals because of their wide range of medicinal benefits. Rapid quality certification of boletus (porcini) mushrooms is particularly important as a health food and as a potential source of medicines before purchase and production. Infrared (IR) spectroscopy is commonly used for rapid qualitative and quantitative analyses of foods and herbs. The Ultra Performance Liquid Chromatography (UPLC) combined with systematic fingerprinting quantification was used to analyze the quality consistency of Boletus edulis (B. edulis) from different geographic sources, and a method based on Attenuated total reflection Fourier-transform infrared (ATR-FTIR) spectroscopy combined with chemometrics for origin traceability and rapid prediction of nucleoside quality marker content of B. edulis dried slices was developed with the aim of achieving rapid, lossless, high-throughput and green quality authentication of raw materials for pharmaceutical products.