基于高分辨质谱代谢组学的不同陈酿期黄酒代谢物变化的比较分析
Comparative Analysis of Metabolite Changes in Huangjiu During Different Aging Periods Using HRMS Metabolomics.
作者信息
E Yue, Wang Zhuang, Guo Hongbin
机构信息
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
Zhejiang Institute of Tianjin University, Shaoxing 312300, China.
出版信息
Metabolites. 2025 Apr 30;15(5):298. doi: 10.3390/metabo15050298.
BACKGROUND
Huangjiu, a traditional Chinese fermented alcoholic beverage, exhibits a multifaceted chemical profile comprising diverse metabolites, such as lipids, amino acids, and phenolic compounds. The age of the wine is an important indicator of its quality and is a primary reference for purchasing decisions.
METHODS
This study employs high-resolution mass spectrometry to perform metabolomics analysis on Huangjiu of varying ages and uses multivariate statistical analysis to characterize the chemical features of different types of Huangjiu. This research investigates the Huangjiu aged from 3 to 30 years, involving samples of five different aging periods.
RESULTS
A total of 415 compounds were detected across all samples, including 147 differential metabolites. It was observed that, as the aging of Huangjiu increased, the relative content of most metabolites showed a rising trend. However, 19 metabolites, mainly lipids and lipid-like molecules, decreased in concentration over time. This finding highlights significant differences in metabolite composition among Huangjiu of different ages. Furthermore, 19 characteristic differential metabolites were predicted as markers for distinguishing Huangjiu of different ages.
CONCLUSIONS
This study provides theoretical and material foundations for quality control, health benefits, and industrial development of Huangjiu.
背景
黄酒是一种中国传统发酵酒精饮料，具有多方面的化学特征，包含多种代谢产物，如脂质、氨基酸和酚类化合物。酒的年份是其品质的重要指标，也是购买决策的主要参考依据。
方法
本研究采用高分辨率质谱对不同年份的黄酒进行代谢组学分析，并运用多元统计分析来表征不同类型黄酒的化学特征。本研究调查了陈酿3至30年的黄酒，涉及五个不同陈酿期的样本。
结果
所有样本共检测到415种化合物，其中包括147种差异代谢物。研究发现，随着黄酒陈酿时间的增加，大多数代谢物的相对含量呈上升趋势。然而，有19种代谢物（主要是脂质和类脂分子）的浓度随时间下降。这一发现凸显了不同年份黄酒代谢物组成的显著差异。此外，预测了19种特征性差异代谢物作为区分不同年份黄酒的标志物。
结论
本研究为黄酒的质量控制、健康益处及产业发展提供了理论和物质基础。
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