多组学分析众麦1号和糯麦116两种制曲小麦的特征  

Multi-omics analysis of the characteristics of two varieties of wheat Zhongmai 1 and Nuomai 116 for Daqu-making

作　　者：张原頔 陈小雪[2] 吴鹏 史利霞 韩北忠 ZHANG Yuandi;CHEN Xiaoxue;WU Peng;SHI Lixia;HAN Beizhong(Beijing Laboratory for Food Quality and Safety,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Department of Nutrition and Health,China Agricultural University,Beijing 100083,China;Henan Shunxin Dazhong Seed Co.,Ltd.,Zhengzhou 450003,China)

机构地区：[1]中国农业大学食品科学与营养工程学院食品质量与安全北京实验室,北京100083 [2]中国农业大学营养与健康系,北京100083 [3]河南顺鑫大众种业有限公司,河南郑州450003

出　　处：《中国酿造》2023年第2期32-39,共8页China Brewing

基　　金：中国白酒产业科技创新战略联盟科研项目。

摘　　要：通过理化检测、高通量测序、顶空固相微萃取气相色谱-质谱联用(HS-SPME-GC-MS)和气相色谱-离子迁移谱联用(GC-IMS)技术比较了众麦1号(ZW1)和糯麦116(N116)两种制曲小麦的理化性质、微生物组成和风味轮廓。理化检测结果表明,两种小麦的色度值不同,N116小麦的蛋白质和脂肪含量高于ZW1小麦,直链淀粉含量则相反。高通量测序结果表明,两种小麦的菌群差异主要体现在细菌群落结构,ZW1小麦中肠杆菌科(Enterobacteriaceae)的相对丰度明显高于N116小麦,这与ZW1小麦源微生物在一些糖类和氨基酸代谢相关的通路中功能丰度更高有关。风味物质检测结果表明,两种小麦共检出44种挥发性风味物质,其含量存在较大差异,主要体现在酯类、醇类和醛酮类物质的含量,N116小麦的风味物质含量更高。该研究为进一步探究不同小麦的发酵特性、优选生产大曲小麦品种提供了理论基础。The physicochemical properties,microbial composition,and flavor profiles of two varieties of wheat Zhongmai 1(ZW1)and wheat Nuomai 116(N116)for Daqu-making were analyzed by physicochemical detection,high-throughput sequencing,headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)and gas chromatography-ion mobility spectrometry(GC-IMS).The physicochemical results showed that the chromaticity values of two kinds of wheat were different,the protein and fat content of wheat N116 was higher than that of wheat ZW1,while the amylose starch content was reversed.The high-throughput sequencing results showed the difference in microbiota was mainly reflected in the bacterial community structure.The relative abundance of Enterobacteriaceae in wheat ZW1 was significantly higher than that in wheat N116,which was related to the higher functional abundance of ZW1 in some pathways such as sugar and amino acid metabolisms.The flavor profiles detection results showed that a total of 44 kinds of volatile flavor compounds were detected,and there were significant differences in the content of the two kinds of wheat,mainly in the contents of esters,alcohols,aldehydes,and ketones,and the contents of flavor compounds were higher in wheat N116.The study provided a theoretical basis for further exploring the fermentation characteristics of different wheat and optimizing the varieties of wheat for Daqu-making.

关 键 词：制曲 小麦 微生物 测序 风味物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]