基于非靶向代谢组学分析牛肉干法成熟过程代谢产物的变化  

Non-Targeted Metabolomics Analysis of Metabolite Changes in Beef during Dry Aging

作　　者：刘梦[1] 张顺亮[1] 臧明伍[1] 赵冰[1] 朱宁 李素 吴倩蓉 刘博文 赵燕[1] 乔晓玲[1] 王守伟[1] LIU Meng;ZHANG Shunliang;ZANG Mingwu;ZHAO Bing;ZHU Ning;LI Su;WU Qianrong;LIU Bowen;ZHAO Yan;QIAO Xiaoling;WANG Shouwei(China Meat Research Center,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《食品科学》2023年第10期249-256,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2021YFD2100501-5)。

摘　　要：以不同成熟时间的牛上脑肉为研究对象,借助超高效液相色谱-质谱技术,基于非靶向代谢组学方法分析干法成熟过程中牛肉代谢产物的变化情况,并对代谢产物进行多元统计分析和代谢通路分析。结果表明,牛肉干法成熟过程中有41种代谢物被鉴定为差异代谢物,包括氨基酸类物质21种、脂肪酸类物质16种、核苷酸类物质2种以及其他代谢物2种。通过对差异代谢物的种类和相对含量进行分析,发现随着成熟时间的延长,差异代谢物的种类和相对含量显著增加。通过对差异代谢物的代谢途径进行分析,筛选出5条关键代谢通路,分别为嘌呤代谢,脂肪酸降解,丙氨酸、天冬氨酸和谷氨酸代谢,精氨酸和脯氨酸代谢,三羧酸循环,这些代谢途径对成熟牛肉风味和营养物质的形成具有促进作用。The study aimed to investigate the dynamic changes of metabolites in beef high rib with different dry-aging periods by non-targeted metabolomics based on ultra-high performance liquid chromatography-mass spectrometry(UPLC-MS).Multivariate statistical analysis and metabolic pathway analysis were performed on the metabolites.The results showed that 41 differential metabolites were identified in dry-aged beef,including 21 amino acids,16 fatty acids,2 nucleotides and 2 other metabolites.The types and relative contents of differential metabolites increased significantly with prolonged aging time.Five key metabolic pathways were identified,including purine metabolism;fatty acid degradation;alanine,aspartate and glutamate metabolism;arginine and proline metabolism;and the tricarboxylic acid(TCA)cycle,which could promote the formation of flavor and nutrients in dry-aged beef.

关 键 词：干法成熟 牛肉 代谢组学 差异代谢物 代谢通路 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]