民间常有“竹荪与肉同煮，肉汤三日不腐”的说法，但仅使用竹荪的子实体部位，孢子和菌托丢弃，造成资源浪费。为研究竹荪不同部位对猪肉是否有防腐作用，基于顶空-气相色谱-质谱联用（HS-GC-MS）技术，测定了竹荪鲜品的孢子、子实体、菌托3个部位对猪肉常温储藏过程中挥发性成分的变化。结果显示，随着猪肉储藏时间增加，2-甲基丙酸、丁酸、二甲基二硫醚、2-甲基丁酸、4-甲基戊酸、吲哚6种挥发性物质可作为猪肉新鲜程度降低的标志物，竹荪孢子可明显抑制这6种物质的生成；子实体对脂肪酸的生成有一定抑制作用；菌托对除吲哚外的其余5种物质的生成有促进作用。结果表明竹荪子实体有一定防腐作用，而丢弃的孢子防腐作用更强，结果可为竹荪子实体及孢子的防腐作用提供一定科学依据，并为进一步开发和利用竹荪孢子的抑菌作用提供指导。

There is a folk saying that “ meat soup can keep from spoiling for three days by cooked with Dictyophora indusiata”. However, only the fruiting body of the Dictyophora indusiata is typically used, the spores and volva are discarded, leading to resource waste. To investigate whether different parts of Dictyophora indusiata exhibit preservative effects on pork, this study utilized headspace-gas chromatography-mass spectrometry(HS-GC-MS) to analyze the changes of volatile compounds in pork by stored at room temperature after treatment with three parts of fresh Dictyophora indusiata:spores, fruiting body, and volva. The results showed that six volatile compounds—disulfide dimethyl, propanoic acid, 2-methyl-, butanoic acid, butanoic acid, 2-methyl-, pentanoic acid, 4-methyland indole—could serve as markers for declining pork freshness during storage. Dictyophora indusiata spores inhibited the production of these six compounds significantly. The fruiting body moderately suppressed the formation of fatty acids, while the volva promoted the generation of the five compounds(excluding indole). These findings indicate that the fruiting body of Dictyophora indusiata has preservative effects to a degree, but the discarded spores demonstrate even stronger antimicrobial activity. This study provides the scientific evidence for the preservative potential of Dictyophora indusiata fruiting bodies and spores, offering guidance for further exploration and utilization of the antibacterial properties of Dictyophora indusiata spores.