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广泛靶向代谢组学分析枸杞酒酿造过程中代谢物的变化

喜琴琴 田晓菊 周婷 刘思媛 李强 王紫昕

食品科学2024,Vol.45Issue(19):141-149,9.
食品科学2024,Vol.45Issue(19):141-149,9.DOI:10.7506/spkx1002-6630-20240208-064

广泛靶向代谢组学分析枸杞酒酿造过程中代谢物的变化

Widely Targeted Metabolomics Analysis of Changes in Metabolites during the Brewing Process of Goji Wine

喜琴琴 1田晓菊 2周婷 3刘思媛 1李强 4王紫昕4

作者信息

  • 1. 宁夏大学食品科学与工程学院,宁夏食品微生物应用技术与安全控制重点实验室,宁夏银川 750021
  • 2. 宁夏大学食品科学与工程学院,宁夏食品微生物应用技术与安全控制重点实验室,宁夏银川 750021||宁夏食品检测研究院国家市场监管重点实验室(枸杞及葡萄酒质量安全),宁夏银川 750001
  • 3. 宁夏杞里香枸杞有限责任公司,宁夏银川 750021
  • 4. 宁夏食品检测研究院国家市场监管重点实验室(枸杞及葡萄酒质量安全),宁夏银川 750001
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摘要

Abstract

In order to investigate the composition and changing pattern of metabolites during the brewing process of goji wine,this study analyzed the changes of metabolites at three stages(pretreatment,primary fermentation and aging)during the brewing process using the widely targeted metabolomics based on ultra-high performance liquid chromatography-electrospray-triple quadrupole linear ion trap-tandem mass spectrometry(UPLC-ESI-QTRAP-MS/MS).The results showed that a total of 1 092 metabolites,including 195 flavonoids,193 phenolic acids,174 alkaloids,121 lipids,85 organic acids,80 amino acids and their derivatives,48 nucleotides and their derivatives,45 lignans and coumarins,35 terpenoids,10 steroids,and 106 other substances were identified during the brewing process of goji wine.Volcano plots identified 260,619 and 130 differential metabolites for the pretreatment,primary fermentation and aging stages,respectively.These differential metabolites were dominated by lipids,phenolic acids,flavonoids and alkaloids.Kyoto Encyclopedia of Genes and Genomes(KEGG)pathway analysis showed that the lysine degradation pathway,the valine,leucine and isoleucine biosynthesis pathways,the phytohormone signal transduction pathway,and the flavonoid biosynthesis pathway were significantly enriched during the brewing process of goji wine.This study provides data support for understanding the changes of metabolites during the brewing process of goji wine,and provides a theoretical basis for optimizing the brewing process of goji wine and developing goji-based functional products.

关键词

枸杞酒/代谢组学/非挥发性成分/差异代谢物/代谢通路

Key words

goji wine/metabolomics/non-volatile components/differential metabolites/metabolic pathway

分类

轻工纺织

引用本文复制引用

喜琴琴,田晓菊,周婷,刘思媛,李强,王紫昕..广泛靶向代谢组学分析枸杞酒酿造过程中代谢物的变化[J].食品科学,2024,45(19):141-149,9.

基金项目

宁夏回族自治区重点研发计划项目(2020BFH02006) (2020BFH02006)

宁夏市场监督管理厅科技计划项目(2023SJKY0006) (2023SJKY0006)

食品科学

OA北大核心CSTPCD

1002-6630

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