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类代谢物在baijiu发酵过程中通过非向的代谢学代谢变化发生变化

Derang Ni^1,2, Shuifang Mao¹, Yubo Yang²

¹College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.

Food chemistry: X

|June 24, 2024

概括

这项研究使用UHPLC-QTOF-MS.分析了中国Baijiu发酵中的类代谢物. 在发酵阶段发现了显著的差异,提供了对风味发展的见解.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
代谢学代谢学代谢学

背景情况:

中国的Baijiu是一种传统的发酵烈酒,具有复杂的风味特征.
类代谢物是发酵饮料的味道和气味的关键贡献者.
了解发酵过程中的代谢物变化是提高质量的关键.

研究的目的:

为了研究在中国Baijiu发酵过程中类代谢物的动态变化.
为了确定影响Baijiu质量的关键化合物和代谢途径.
为优化 Baijiu 发酵过程提供科学基础.

主要方法:

超高性能液态染色学-四极飞行时间质谱学 (UHPLC-QTOF-MS) 用于代谢物识别和量化.
主要组件分析 (PCA) 和部分最小平方区分分析 (PLS-DA) 用于数据分析.
进行KEGG代谢途径丰富分析以确定相关途径.

主要成果:

总共有231种类代谢物被检测到.
在不同发酵阶段观察到类代谢物概况的显著差异.
在不同组之间,PLS-DA确定了36,31,19,23,14和50个差异性代谢物.
确定了12个代谢途径和23个关键的差异代谢物.

结论:

这项研究成功地描述了在中国Baijiu发酵过程中的类代谢物变异.
这些发现为增强Baijiu的感官属性提供了理论基础.
代谢分析为传统发酵烈酒生产提供了宝贵的见解.

关键词:

中国的白 (Baijiu) 是一个发酵的谷物发酵的谷物代谢物的代谢物.非向的代谢学.烯酸 (Phenol) 是一种

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