基于GC-QTOF-MS的JUNCAO葡萄酒的代谢成分分析
Jinlin Fan1,2, Zheng Xiao3, Wanwei Qiu4
1National Engineering Research Center of Juncao, Fuzhou 350002, China.
Foods (Basel, Switzerland)
|June 10, 2023
概括
这项研究揭示了JUNCAO葡萄酒发酵过程中使用高级代谢学进行的动态代谢物变化. 关键的有机酸,氨基酸和糖分发生显著的变化,影响葡萄酒的质量.
科学领域:
- 发酵科学 发酵科学
- 代谢学 代谢学 代谢学
- 食品化学 食品化学
背景情况:
- 卡奥葡萄酒的质量与发酵代谢产物有关.
- 在JUNCAO葡萄酒发酵过程中发生的动态代谢物变化尚未研究.
研究的目的:
- 在JUNCAO葡萄酒发酵过程中调查动态代谢物概况.
- 确定影响葡萄酒质量的关键代谢物和途径.
主要方法:
- 基于气色谱四极飞行时间质谱法 (GC-QTOF-MS) 的代谢学.
- 多变量统计分析,包括主要组件分析 (PCA).
主要成果:
- 189种代谢物被注释,其中60种被确定为发酵过程中的差异性代谢物.
- 观察到有机酸,氨基酸和糖的显著变化.
- 三碳酸循环和氨基酸代谢途径受到显著影响.
结论:
- 这项研究为JUNCAO葡萄酒发酵中的代谢物动态提供了第一个全面的概述.
- 鉴定的代谢物和途径为质量控制和优化提供了洞察力.
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