基于UPLC-Q/TOF-MS技术分析发酵胶原蛋白肽-菠萝蜜汁的代谢物变化  

Analysis of Metabolite Changes in Fermented Collagen Peptide‐Jackfruit Juice Based on UPLC‐Q/TOF‐MS

作　　者：李云龙 马婷婷 朱科学[2] 裴国民 朱露露 曹君 李川 LI Yunlong;MA Tingting;ZHU Kexue;PEI Guomin;ZHU Lulu;CAO Jun;LI Chuan(School of Food Science and Engineering,Hainan University,Haikou 570228,Hainan,China;Spice and Beverage Research Institute,Chinese Academy ofTropicalAgriculturalSciences,Wanning 571533,Hainan,China;Hainan Free Trade PortHealth MedicalResearch Institute,Baoting 572300,Hainan,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570228 [2]中国热带农业科学院香料饮料研究所,海南万宁571533 [3]海南自由贸易港健康医学研究院,海南保亭572300

出　　处：《食品研究与开发》2024年第11期39-46,共8页Food Research and Development

基　　金：保亭县重点研发计划项目(BTXZDYF2023001);海南省重点研发项目(ZDYF2024XDNY277)。

摘　　要：该文采用超高效液相色谱-四极杆飞行时间质谱(ultra-high performance liquid chromatography quadrupole timeof-flight mass spectrometry,UPLC-Q/TOF-MS)技术采集胶原蛋白肽溶液(collagen peptide solution,PP)、未发酵菠萝蜜汁(non-fermented jackfruit juice,JJ)、发酵菠萝蜜汁(fermented jackfruit juice,FJJ)和混合发酵胶原蛋白肽-菠萝蜜汁(co-fermented peptide-jackfruit juice,FPJ)的全代谢物组分,比较FPJ组与FJJ、JJ、PP组的代谢物差异。在正、负离子模式下分别鉴定出1 388个和565个代谢物特征。采用VIP>1.0和Fold Change>2作为阈值,使用代谢组学数据库对差异代谢物精准确定,筛选出80种代谢物作为关键代谢物,包含42种寡肽、7种醇、6种氨基酸、3种有机酸、3种酯类、3种脂质、2种醛等。结果表明,FPJ组较FJJ组和JJ组中氨基酸、小肽、酯类、酸类和风味物质的含量发生明显变化,FPJ组的营养价值和感官品质得到改善。In this paper,ultra-high performance liquid chromatography quadrupole time-of-flight mass spec-trometry(UPLC-Q/TOF-MS)was utilized to collect the entire metabolite profiles of collagen peptide solution(PP),non-fermented jackfruit juice(JJ),fermented jackfruit juice(FJJ),and co-fermented peptide-jack-fruit juice(FPJ),so as to compare the metabolite differences between the FPJ group and FJJ,JJ,PP groups.A total of 1388 metabolite features were identified in positive ion mode and 565 metabolite features were iden-tified in positive and negative ion mode.Using a threshold of VIP>1.0 and Fold Change>2 and metabolomics databases for precise identification,80 metabolites were screened out as key metabolites,including 42 oligo-peptides,7 alcohols,6 amino acids,3 organic acids,3 esters,3 lipids,2 aldehydes,etc.The results showed that the FPJ group exhibited a significant change in the contents of amino acids,small peptides,esters,ac-ids,and flavor compounds compared with the FJJ and JJ groups,thereby enhancing the nutritional value and sensory quality of the FPJ group.

关 键 词：发酵胶原蛋白肽-菠萝蜜汁 超高效液相色谱-四极杆飞行时间质谱 代谢组学 多元统计分析 关键代谢物 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]