对由日本清酒米制成的日本酒精饮料清酒中的代谢物进行分析。
Analysis of metabolites in Japanese alcoholic beverage sake made from the sake rice .
作者信息
Ichikawa Eri, Hirata Shougo, Hata Yuko, Yazawa Hisashi, Tamura Hiroyasu, Kaneoke Mitsuoki, Iwashita Kazuhiro, Hirata Dai
机构信息
a Sake Research Center and Product Development Department , Asahi Sake Brewing Co. Ltd ., Nagaoka , Niigata , Japan.
b Department of Molecular Biotechnology , Graduate School of Advanced Sciences of Matter, Hiroshima University , Higashi-Hiroshima , Japan.
出版信息
Biosci Biotechnol Biochem. 2019 Aug;83(8):1570-1582. doi: 10.1080/09168451.2019.1608804. Epub 2019 Apr 25.
In sake brewing, the steamed rice is used in two ways, added to sake-mash (as ) and making . The rice is an important determinant for the quality of sake, as the metabolites in sake affect its taste/aroma. The sake rice (KOS) was developed in Niigata Prefecture by genetically crossing two sake rice, and . However, the metabolites in sake from KOS have not been analyzed. Here, to investigate the characteristic metabolites in sake from KOS, we performed two types of small-scale sake-fermentation tests changing only the rice used for or total rice (both and ) by these three rice cultivars and examined the effect of KOS on sake metabolites by the metabolome analysis method using UPLC-QTOF-MS. We identified the peaks/metabolites, whose intensity in sake from KOS was higher/lower than those from the other cultivars. The brewing properties of KOS were partially characterized by this analysis.
在清酒酿造中，蒸米有两种用途，添加到酒醪中（作为……）以及用于制作……。大米是清酒品质的重要决定因素，因为清酒中的代谢产物会影响其口感/香气。越光米（KOS）是在新潟县通过将两种清酒用米……和……进行基因杂交培育而成的。然而，尚未对用越光米酿造的清酒中的代谢产物进行分析。在此，为了研究用越光米酿造的清酒中的特征性代谢产物，我们进行了两种小规模的清酒发酵试验，仅将用于……或总大米（……和……两者）的大米换成这三个水稻品种，并通过使用超高效液相色谱-四极杆飞行时间质谱的代谢组学分析方法研究了越光米对清酒代谢产物的影响。我们鉴定出了在越光米酿造的清酒中强度高于/低于其他品种酿造的清酒中的峰/代谢产物。通过该分析部分表征了越光米的酿造特性。
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