Poria cocos is a natural source of fungal food raw materials. Processing method is a key effecting the aroma of Poria cocos . In this study, the aroma compounds of Poria cocos products processed using sweating-lowtemperature drying (SW-LD), sweating-high-temperature drying (SW-HD), steaming-low-temperature drying (ST-LD), and steaming-high-temperature drying (ST-HD) were compared by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography -mass spectrometry (GC -MS), and the changes in aroma compounds of Poria cocos products during processing were analyzed. GC -MS analysis showed SW-HD product had highest content of aroma compounds. Aroma activity value (OAV) analysis indicated that 9 aroma compounds contributed to the overall aroma of Poria cocos . Among 9 compounds of Poria cocos , 1-octen-3ol, hexanal, nonanal, octanal, trans -2-octenal, and heptanal contributed to mushroom, refreshing, sweet and fatty characters. In addition, the aroma compound changes during the processing were analyzed, revealing that steaming and sweating were the key processes affecting the aroma of Poria cocos products. The findings of this study provide valuable theoretical guidance for the development of Poria cocos processing technology.

为确定龙牙百合所感染病毒种类,有效减少百合病毒性病害带来的损失,采用随机取样法在湖南省隆回县取染病植株样本9株,以百合斑驳病毒(Lily mottle virus,LMoV)、黄瓜花叶病毒(Cucumber mosaic virus,CMV)和百合无症病毒(Lily symptomless virus,LSV)3种百合主要病毒已公布序列设计短引物,采用95℃预变性15 min,95℃变性10 s、60℃退火30 s、72℃延伸30 s,45个循环进行RT-qPCR.扩增结果为:LMoV-99、LMoV-101引物扩增产物的片段长度在100 bp左右,符合预期设计所能扩增出的片段长度,而LSV-169、CMV-70引物扩增产物的片段长度在50 bp以下,不符合预期片段长度,而LSV-70基本没有获得PCR产物.检测结果为:龙牙百合感染病毒为百合斑驳病毒,未感染黄瓜花叶病毒和百合无症病毒.

利用3种叶绿体DNA条形码序列ndhF、psbA-trnH、rps16对竹亚科植物17个属的98个竹种进行DNA条形码聚类分析,并对已知的43个耐盐竹种进行聚类分析.结果显示:3种DNA条形码序列对竹子具有良好的通用性,平均通用性在96％以上;psbA-trnH未能对瓜多竹外的竹亚科植物种属进行聚类,能对部分耐盐竹种进行聚类;ndhF、rps16条形码序列能对部分种属进行聚类,对牡竹属、箣竹属、苦竹属中包含的耐盐竹种聚类效果较好.