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作 者:姜丽 苏伟 母应春 王洪琳 赵驰 JIANG Li;SU Wei;MU Yingchun;WANG Honglin;ZHAO Chi(Guizhou Key Laboratory of Fermentation Engineering and Biopharmacey,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)
机构地区:[1]贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025
出 处:《食品科学》2020年第14期88-94,共7页Food Science
基 金:国家自然科学基金地区科学基金项目(31860441)。
摘 要:为了解高度黑糯米酒后发酵过程中代谢产物的差异及其变化,采用气相色谱-飞行时间质谱联用仪分别对发酵长达6个月的酒样进行跟踪监测,并对所得数据进行多元统计分析。结果表明:主成分模型显示发酵1、4、5、6个月后的代谢产物之间存在明显分离。基于正交偏最小二乘法-判别分析结果发现,共有40种代谢物被鉴定为差异代谢物(变量重要性投影值>1,P<0.05),其中包括糖类及其衍生物11种,有机酸13种,氨基酸7种,酮类5种,其他代谢物4种。对差异代谢物进行通路分析发现,具有显著影响(影响值>1,P<0.05)的代谢通路为甘油脂代谢、半胱氨酸和甲硫氨酸代谢、淀粉和蔗糖代谢、精氨酸和脯氨酸代谢、丙氨酸、天冬氨酸和谷氨酸代谢、三羧酸循环、谷氨酸、亮氨酸和异亮氨酸生物合成、甘油磷脂代谢。This study aimed to analyze the differences and changes of metabolites during the fermentation process of high black glutinous rice. Gas chromatography-time of fiight mass spectrometry was used to track and monitor the wine samples after 6 months of fermentation, and the data were analyzed in multivariate statistics. The results showed that the principal component model showed significant differences in metabolites after fermentation for 1, 4, 5, 6 months(P < 0.05). Based on orthogonal partial least squares discriminant analysis, a total of 40 metabolites were identified as differential metabolites(VIP > 1, P < 0.05), including 11 sugars and sugar derivatives, 13 organic acids, 7 amino acids, 5 ketones, and 4 other metabolites. Pathway analysis of differentially metabolites showed that the metabolic pathways that were significantly affected(impact value > 1 and P < 0.05) were glycerolipid metabolism, cysteine and methionine metabolism, starch and sucrose metabolism, arginine and proline metabolism, alanine, aspartate and glutamate metabolism, TCA cycle, valine, leucine and isoleucine biosynthesis, and glycerophospholipid metabolism.
分 类 号:TS261.4[轻工技术与工程—发酵工程]
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