基于UPLC-Q-TOF-MS技术对高盐稀态酱油发酵过程中代谢产物变化的分析  

Changes of Metabolites during the Fermentation Process of High-salt Liquid-state Soy Sauce Analyzed by Ultra-high Performance Liquid Chromatography-Quadrupole-Time-of-Flight-Mass Spectrometry

作　　者：冯云子[1] 黄梓堃 赵谋明[1] FENG Yunzi;HUANG Zikun;ZHAO Mouming(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《食品科学》2021年第20期107-113,共7页Food Science

基　　金：国家自然科学基金面上项目(31972065);广东省重点领域研发计划项目(2020B020226009);中央高校基本科研业务费专项(2019MS095);广东省自然科学基金区域联合基金项目(2019B1515120053)。

摘　　要：采用超高效液相色谱-四极杆飞行时间串联质谱技术,结合主成分分析和正交偏最小二乘法分析研究高盐稀态酱油发酵过程中代谢物质的变化。结果表明,发酵第90天酱油的代谢物质种类及总峰面积分别是第1天的1.47倍和6.57倍。发酵过程中共鉴定了155种化合物,其中含有34种显著差异代谢物质(VIP>1),包含10种氨基酸衍生物,9种脂肪酸,5种异黄酮,3种酯,2种有机酸,2种生物碱等。其中,氨基酸衍生物、异黄酮、生物碱的峰面积占所有物质总峰面积百分比分别从0.44%、6.82%、0.02%增长到20.11%、14.88%和10.81%,是酱油发酵过程中的关键差异代谢产物。本研究对酱油发酵过程中代谢规律的探索以及发酵品质调控具有重要意义。In this study, ultra-high performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry(UPLCQ-TOF-MS) combined with principal component analysis(PCA) and orthogonal partial least squares discriminant analysis(OPLS-DA) was used to analyze the changes of metabolites in high-salt liquid-state soy sauce during the fermentation process. The results showed that the number and the total peak area of metabolites on day 90 were 1.47 and 6.57 times as high as those on day 1, respectively. During the fermentation process, a total of 155 compounds were identified, 34 of which showed significant difference among fermentation times(variable importance in the projection, VIP > 1), including ten amino acid derivatives, nine fatty acids, five isoflavones, three esters, two organic acids and two alkaloids. The percentages of the peak areas of amino acid derivatives, isoflavones and alkaloids relative to the total peak areas of all differential metabolites increased from 0.44%, 6.82% and 0.02% to 20.11%, 14.88% and 10.81%, respectively. These compounds could be considered as key different metabolites during soy sauce fermentation. Our results may be meaningful for understanding the change of metabolites during soy sauce fermentation and for quality control.

关 键 词：高盐稀态酱油 超高效液相色谱-四极杆飞行时间串联质谱 氨基酸衍生物 异黄酮 多元数据分析 

分 类 号：O657.6[理学—分析化学]