中国酿造2026，Vol.45Issue(2)：67-73,7.DOI:10.11882/j.issn.0254-5071.2026.02.010
不同品种李子果酒发酵过程中的代谢物差异
Differences in metabolites during the fermentation process of different varieties of plum wine
摘要
Abstract
In this study,plum wine was brewed using two varieties,namely crisp red plum and Brown plum,as raw materials.The metabolites were analyzed during the fermentation process by gas chromatography-mass spectrometry(GC-MS).Significant differential metabolites(VIP value＞1,P＜0.05,FC value＞2 or＜0.5)were screened through variable importance in the projection(VIP)value,t-test P value and fold change(FC)value.Enrichment analysis of related metabolic pathways was conducted in combination with the Kyoto Encyclopedia of Genes and Genomes(KEGG)database.The results showed that a total of 436 metabolites were identified during the fermentation process of the two varieties of plum wine,and 144 effective metabolites were screened out,with 35 metabolites significantly different between the varieties.Among them,15 significantly differen-tial metabolites such as L-(+)-arabinose were upregulated during the fermentation process of crisp red plum wine,while 20 significantly differential metabolites such as citric acid were downregulated.During the fermentation process of crisp red plum wine,the relative contents of D-lactic acid,glu-cose-1-phosphate,levoglucosan and proline were relatively high.Significant differential metabolites were enriched in 31 metabolic pathways,including butyric acid metabolism,D-amino acid metabolism,glyceride metabolism and glutamic acid metabolism.This study provided a theoretical basis for the metabolite analysis of flavor differences among different varieties of plum wine.关键词
李子果酒/风味物质/差异代谢物/富集分析/代谢通路Key words
plum wine/flavor substance/differential metabolite/enrichment analysis/metabolic pathway分类
轻工纺织引用本文复制引用
苏瑶,刘瑶,刘成元,田新惠,冯军,唐玉明,张星宇,刘茂柯..不同品种李子果酒发酵过程中的代谢物差异[J].中国酿造,2026,45(2):67-73,7.基金项目
四川省财政自主创新专项(2022ZZCX073) （2022ZZCX073）
四川省农业科学院1+9揭榜挂帅项目(1+9KJGG007) （1+9KJGG007）
