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<p>Facing wild resource depletion, artificial cultivation of&#xa0;<i>Gastrodia elata</i>&#xa0;(<i>G. elata</i>) is crucial. This study compared traditional wood (TW) and artificial mushroom grow kits (AM) cultivation impacts on <i>G. elata</i> quality. High-Performance Liquid Chromatography (HPLC) showed similar gastrodin levels, but TW <i>G. elata</i> had higher 4-hydroxybenzylalcohol (0.05–0.16%) than AM <i>G. elata</i> (0.02–0.04%), while AM <i>G. elata</i> had more parishin E (0.90–1.58%) than TW <i>G. elata</i> (0.68–0.96%). AM <i>G. elata</i> exhibited elevated crude protein (8.86–10.57%) and stable total polysaccharides (38.91–39.90%), contrasting with TW <i>G. elata</i>. Umami amino acids (glutamic acid, aspartic acid) were significantly higher in AM <i>G. elata</i> (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 <i>G. elata</i> showing increased esters and aromatics like (2S,3S)-2,3-butanediol and tetramethylpyrazine, contributing sweet/meaty notes. TW <i>G. elata</i> was rich in decanal and (2E,4E)-deca-2,4-dienal, yielding citrus/chicken-like aromas. AM cultivation enhances <i>G. elata</i>’s nutritional and aromatic profiles, supporting its refined application.</p>

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Quality comparison of Gastrodia elata grown using artificial mushroom cultivation kits and traditional wood-based cultivation

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月17日

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  • Bingbing Zhang,
  • Huaijing Zhu,
  • Liang Hua,
  • Xiaohua Li,
  • Ming Luo,
  • Dahui Liu

摘要

Facing wild resource depletion, artificial cultivation of Gastrodia elata (G. elata) is crucial. This study compared traditional wood (TW) and artificial mushroom grow kits (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.