基于~1H NMR方法的传统发酵主食小分子代谢物组分析  

Metabolomic characterization of traditional fermented staple food by ~1H NMR spectrometry

作　　者：马凯[1] 刘悦[1] 左嘉[1] 陈尔凝[1] 李太华 王衍生 高丽娟[1] Ma Kai;Liu Yue;Zuo Jia;Chen Erning;Li Taihua;Wang Yansheng;Gao Lijuan(Beijing Centre for Dhysical and Chemical Analysis,Beijing Engineering Technology Research Centre of Gene Sequencing and Gene Function Analysis,Beijing Engineering Research Center of Food Safety Analysis,Beijing 100089,China;Beijing Qijian Food Group Co.,Ltd.,Beijing 100194,China)

机构地区：[1]北京市理化分析测试中心北京市基因测序与功能分析工程技术研究中心北京市食品安全分析测试工程技术研究中心,北京100094 [2]北京旗舰食品集团有限公司,北京100194

出　　处：《分析仪器》2018年第6期78-82,共5页Analytical Instrumentation

基　　金：公益性行业(农业)科研专项(201303070);北京市科学技术研究院创新团队(IG201606N)

摘　　要：本研究采用一维氢谱核磁共振技术对4种发酵剂蒸制馒头中代谢物组进行了检测。利用Chenomx软件进行谱峰的确定及化合物定量,从旗舰馒头(QJ)中检出29种代谢产物,安琪馒头(AQ)中检出38种,天津自制馒头(ZZ)中检出33种,燕山馒头(YS)中检出35种,这些代谢产物中主要包括糖类、酸类、醇类、酯类和其他类等。不同种类的发酵剂蒸制的馒头中代谢产物的种类及含量都存在一定的差异性,制作原料相同的情况下,这种差异主要是由发酵剂的不同而产生的。In this study, the groups of metabolites in steamed bread made by four kinds of fermentation start ers were detected by 1H nuclear magnetic resonance （1H NMR）. Qualitative and quantitative analysis of spectral peak and compounds was carried out using Chenomx to confirm metabolism. 29 kinds of metabolites were detected from Qijian steamed bread （QJ）, 38 from Anqi steamed bread （AQ）, 33 from Tianjin homemade steamed bread （ZZ） and 35 from Yanshan steamed bread （YS）. These metabolites mainly include sugars, acids, alcohols, esters and other types. It is included that in case the raw materials are the same, the difference in metabolism of four kinds of steamed bread was mainly caused by the different fermentation starters.

关 键 词：馒头 核磁共振 代谢物组 

分 类 号：TQ920.1[轻工技术与工程—发酵工程] TS213.2