轻工学报2025，Vol.40Issue(4)：86-95,10.DOI:10.12187/2025.04.010
不同等级发酵后云南茄芯烟叶代谢组差异分析
Metabolomic frofiling differences analysis of different grades of filler tobacco leaves after fermentation in Yunnan
摘要
Abstract
To elucidate the intrinsic mechanisms underlying the sensory quality differences in fermented filler tobacco leaves from Yunnan,we evaluated the sensory quality of six grades(B1,X1,C1,C2,C3,and C4)of post-fermentation filler tobacco leaves.Metabolomic profiling was performed using GC-MS,followed by comparative analysis via principal component analysis(PCA),orthogonal partial least squares discriminant analysis(OPLS-DA),and KEGG metabolic pathway enrichment analysis.The results revealed that,compared to other grades,C1 exhibited richer aroma,reduced irritation,and longer aftertaste.A total of 123 significantly different metabolites were identified between different parts of filler tobacco leaves,and 35 between different grades,primarily comprising heterocyclic compounds,aldehydes,ethers,carboxylic acids,and aromatic compounds.Notably,(E)-buta-2-enonitrile was a highly abundant and significantly different metabolite in all four comparison groups involving C1.The three metabolic pathways—cyanoamino acid metabolism,aromatic compound degradation,and butyric acid metabolism—were significantly enriched in the comparison groups involving C1.(E)-buta-2-enonitrile might contribute to metabolomic differences among different grades by modulating the accumulation and interaction of metabolites within these pathways,thereby leading to variations in sensory quality.关键词
茄芯烟叶/不同等级/感官品质/代谢组/(E)-丁-2-烯腈Key words
filler tobacco leaves/different grade/sensory quality/metabolome/(E)-buta-2-enonitrile分类
轻工纺织引用本文复制引用
刘洪剑,周乐群,李贵忠,彭漫江,王雪锋,张光海,李枝桦,刘涛..不同等级发酵后云南茄芯烟叶代谢组差异分析[J].轻工学报,2025,40(4):86-95,10.基金项目
红云红河集团科技项目(HYHH2021YL01) （HYHH2021YL01）
中国烟草总公司项目(2021530000241004) （2021530000241004）
