食品与机械2024，Vol.40Issue(10)：8-13,6.DOI:10.13652/j.spjx.1003.5788.2023.81166
榨菜二次发酵过程中差异代谢物分析
Analysis of differential metabolites during the secondary fermentation of Zhacai
摘要
Abstract
[Objective]This study aimed to investigate the changes of metabolites during the secondary fermentation process of Zhacai.[Methods]After 6 months of salt-dehydrated pickled cabbage,the different metabolites before and after secondary fermentation were determined by liquid chromatography-tandem mass spectrometry(LC-MS/MS)combined with multivariate statistical analysis.[Results]147 different metabolites were screened after secondary fermentation,mainly including organic acids and their derivatives,organic heterocyclic compounds,lipids and lipid molecules,phenolic compounds,phenylpropane and polyketone compounds.Bitter amino acids(histidine,arginine,tyrosine and valine)down-regulated,lactic acid,acetic acid,phenylacetic acid,palmitic acid,linoleic acid,phenolic acid and other substances up-regulated.The Kyoto Encyclopedia of Genes and Genomes(KEGG)pathway enrichment analysis of the differential metabolites showed that Alanine,aspartate and glutamate metabolism,arginine and proline metabolism,and arginine biosynthesis were the most significantly correlated with the major differential metabolites.[Conclusion]After secondary fermentation,Zhacai have richer flavor substances,stronger aroma,and better taste.关键词
非靶向代谢组学/榨菜/二次发酵/差异代谢物/代谢通路Key words
non-targeted metabolomics/Zhacai/secondary fermentation/differential metabolites/metabolic pathways引用本文复制引用
刘玉凌,任亭,赵志平,罗远莉..榨菜二次发酵过程中差异代谢物分析[J].食品与机械,2024,40(10):8-13,6.基金项目
重庆市自然科学基金面上项目(编号:cstc2021jcyj-msxmX0977,CSTB2023NSCQ-MSX1084) （编号:cstc2021jcyj-msxmX0977,CSTB2023NSCQ-MSX1084）
重庆市技术创新与应用发展重点专项项目(编号:CSTB2022TIAD-KPX0084) （编号:CSTB2022TIAD-KPX0084）
四川省科技计划项目(编号:2024YFHZ0113) （编号:2024YFHZ0113）
