黄金菇生物强化B族维生素的生物合成及其提取方法优化OA

To enhance the biofortification of B vitamins in food,golden oyster mushrooms(Pleurotus citrinopileatus)were used as the experimental material.Amino acid precursors were added during mushroom cultivation to increase B-vitamin content.Additionally,a method for the simultaneous quantification of multiple B vitamins in golden oyster mushrooms was developed using high-performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS).Single-factor fortification experiments showed that optimal precursor concentrations of L-aspartic acid(100 mg·kg-1),β-alanine(500 mg·kg-1),and L-glutamic acid(10 mg·kg-1)increased the contents of vitamins B3,B5,and B9 to 88.78,80.92,and 85.78 mg/100 g,respectively,corresponding to 1.21-,1.64-,and 1.09-fold increases compared with those in the control group.A synergistic extraction system combining formic acid and protease was identified as the optimal extraction method.The composition and content of B vitamins in golden oyster mushrooms subjected to combined amino acid fortification were further analyzed using HPLC-MS/MS.The results showed that co-addition of the three amino acids produces a stronger fortification effect than single-factor treatments,resulting in a total B-vitamin content of 309.31 mg/100 g,which was 2.48-fold higher than that of the control group.In conclusion,amino acid co-fortification during cultivation effectively enhanced B-vitamin accumulation in golden oyster mushrooms,and the formic acid+protease method enabled efficient extraction.These findings provide theoretical support and technical guidance for B-vitamin biofortification in edible fungi.