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基于气相色谱-质谱联用代谢组学的手工（机械化）酿造中国黄酒发酵后阶段代谢物比较

Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC-MS metabolomics.

作者信息

Peng Qi, Meng Kai, Zheng Huajun, Yu Hefeng, Zhang Yuhao, Yang Xinyi, Lin Zichen, Xie Guangfa

机构信息

National Engineering Research Center for Chinese Huangjiu (branch center), Shaoxing University, Shaoxing 312000, Zhejiang, China.

Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, China.

出版信息

Food Chem X. 2022 May 6;14:100324. doi: 10.1016/j.fochx.2022.100324. eCollection 2022 Jun 30.

DOI:10.1016/j.fochx.2022.100324
PMID:35586029
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9108467/
Abstract

In order to understand the differences of metabolites and their key metabolic pathways between traditional manual and mechanized Huangjiu, gas chromatography-mass spectrometry (GC-MS) combined with non targeted metabolomics was used to track and monitor Huangjiu in the whole post-fermentation stage. The results showed that 25 metabolites and 14 metabolites were identified as differential metabolites in manual and mechanized Huangjiu, respectively (VIP > 1, P < 0.05); three metabolic pathways had significant effects on differential metabolites (-log (P) > 1, impact > 0.01). Compared with the two kinds of Huangjiu, 21 kinds of metabolites were identified as differential metabolites (VIP > 1, P < 0.05); four metabolic pathways had significant effects on differential metabolites (-log (P) > 1, impact > 0.01). This study is helpful to gain insight into the underlying mechanism of flavor formation during the post-fermentation process of Huangjiu and provide a theoretical basis for the industrial development.

摘要

为了解传统手工酿造和机械化酿造黄酒之间代谢物及其关键代谢途径的差异，采用气相色谱-质谱联用（GC-MS）结合非靶向代谢组学方法，对黄酒整个后发酵阶段进行跟踪监测。结果表明，手工酿造和机械化酿造黄酒中分别鉴定出25种和14种代谢物作为差异代谢物（VIP>1，P<0.05）；三条代谢途径对差异代谢物有显著影响（-log（P）>1，影响>0.01）。两种黄酒相比，鉴定出21种代谢物作为差异代谢物（VIP>1，P<0.05）；四条代谢途径对差异代谢物有显著影响（-log（P）>1，影响>0.01）。本研究有助于深入了解黄酒后发酵过程中风味形成的潜在机制，为产业发展提供理论依据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/c184d833ad36/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/fe434bfee6d4/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/b6507bcdd39b/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/6494dac59669/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/e4026c3e1e9c/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/b37bdd7ccfda/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/56f924f8ebe4/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/c184d833ad36/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/fe434bfee6d4/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/b6507bcdd39b/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/6494dac59669/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/e4026c3e1e9c/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/b37bdd7ccfda/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/56f924f8ebe4/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0051/9108467/c184d833ad36/gr6.jpg

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