基于GC-MS指纹图谱和多元统计学区分四川保宁醋和山西老陈醋的挥发性差异代谢产物  

Differential Volatile Metabolites between Sichuan Baoning Vinegar and Shanxi Aged Vinegar Determined by GC-MS Fingerprint and Multivariate Statistics

作　　者：邝格灵 李树[1] 宁甜甜 赵国忠 KUANG Geling;LI Shu;NING Tiantian;ZHAO Guozhong(State Key Laboratory of Food Nutrition and Safety,College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]省部共建食品营养与安全国家重点实验室,天津科技大学食品科学与工程学院,天津300457

出　　处：《食品科学》2020年第16期227-232,共6页Food Science

基　　金：天津科技大学省部共建食品营养与安全国家重点实验室开放课题(SKLFNS-KF-201816);天津科技大学大学生实验室创新基金项目(1914A201)。

摘　　要：研究四川保宁醋和山西老陈醋的挥发性差异代谢产物。通过气相色谱-质谱联用技术建立食醋的定量化学指纹图谱,基于色谱、质谱信息和保留指数定性和定量6种四川保宁醋和9种山西老陈醋的挥发性化合物。利用SIMCA-P+14.1软件,先进行无监督的主成分分析观察各样本之间的总体分布和整个分析过程的稳定性,然后用有监督的正交偏最小二乘-判别分析法区分各组间代谢轮廓的总体差异,最后选取位于S-plot图两端并且变异权重参数值大于1的点作为对区分2种醋差异贡献最大的潜在标志物,找到组间的差异代谢。多元数据分析表明,糠醛、乙酸乙酯、2,4-二叔丁基酚、醋酸、乙酸苯乙酯和苯乙醇这6种风味物质是对2种食醋差异贡献最大的潜在标志物。This study aimed to analyze the differential volatile metabolites between Sichuan Baoning vinegar and Shanxi aged vinegar,both among the four famous vinegars in China.The volatile compounds of six samples of Sichuan Baoning vinegar and nine samples of Shanxi aged vinegar were qualitatively and quantitatively determined by gas chromatographymass spectrometry(GC-MS).Using SIMCA-P+14.1 software,principal component analysis(PCA)was performed to examine the overall distribution between the two groups and the stability of the whole analysis process,and then orthogonal partial least-squares discriminant analysis(OPLS-DA)was used to discriminate the overall difference in metabolite profile between the groups.Finally,the points located at both ends of the S-plot with variable influence on projection(VIP)>1 were selected as the potential markers that contribute the most to the differentiation between the two vinegars,and the differential metabolites between them were found.Multivariate data analysis showed that six flavor substances,furfural,ethyl acetate,2,4-bis(1,1-dimethylethyl)-phenol,acetic acid,phenyl ethyl acetate and phenyl ethanol,were the potential markers that contributed the most to the discrimination between the two vinegars.

关 键 词：气相色谱-质谱法 食醋 多元统计分析 差异代谢 

分 类 号：TS207.3[轻工技术与工程—食品科学]