基于非靶向代谢组学技术解析老白干白酒发酵过程中的代谢物特征  

Metabolite Characteristics Analysis During Fermentation of Laobaigan Baijiu Based on Non-Targeted Metabonomics Technology

作　　者：耿晓杰 陈尔豹 马志莹 王新磊 王柏文[1] 郑福平[1] 孙金沅[1] 张煜行[2] 李泽霞[2] GENG Xiaojie;CHEN Erbao;MA Zhiying;WANG Xinlei;WANG Bowen;ZHENG Fuping;SUN Jinyuan;ZHANG Yuhang;LI Zexia(Key Laboratory of Brewing Molecular Engineering of China Light Industry/Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Quality and Safety of China Light Industry,Beijing Technology and Business University,Beijing 100048,China;Hebei Hengshui Laobaigan Liquor Co.Ltd.,Hengshui 053000,China)

机构地区：[1]北京工商大学中国轻工业酿酒分子工程重点实验室/食品质量与安全北京实验室/中国轻工业酒类品质与安全重点实验室,北京100048 [2]河北衡水老白干酒业股份有限公司,河北衡水053000

出　　处：《食品科学技术学报》2024年第4期45-60,共16页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(32102119);河北省重点研发计划项目(20327107D);河北省科技计划项目(215A9935D)。

摘　　要：白酒发酵过程中的代谢物与其独特的风格特征息息相关。对于老白干白酒而言,其发酵过程中代谢物的特征及其变化规律尚未被完全解析。采用超高效液相色谱-串联质谱联用技术,对老白干白酒发酵过程中的酒醅代谢物进行了鉴定,通过主成分分析和显著性差异分析,筛选出了差异代谢物,并通过KEGG数据库注释分析,揭示了这些差异代谢物可能参与的代谢途径。结果表明,在9个不同发酵时间点的酒醅样品中,共检测到2157种代谢物,其中172种为极显著差异代谢物(VIP>2,P<0.01,|log_(2)(FC)|>0.1)。在不同发酵阶段,各类代谢物的表达量有所不同。在发酵前期(0~8 d)差异代谢物最多,共128种极显著差异代谢物(P<0.01),氨基酸、肽及其类似物,脂类,杂环类和碳水化合物及其结合物代谢显著上调;发酵中期(8~17 d)有22种代谢物有极显著差异代谢物(P<0.01),氨基酸、肽及其类似物(8~14 d)代谢显著上调,脂类代谢先上调后下调,黄酮类与之相反;发酵后期(17~36 d)有33种极显著差异代谢物(P<0.01),氨基酸、肽及其类似物和脂类代谢先上调后下调。此外,通过KEGG数据库注释,确定了104条代谢途径,并据此绘制了代谢网络图。在发酵的不同阶段,某些代谢途径变得更为活跃,如碳水化合物代谢、脂类代谢、黄酮类代谢和氨基酸代谢主要发生在发酵前期(P<0.05),而黄酮类代谢在发酵中期较为活跃(P<0.05),脂类代谢和氨基酸代谢则在发酵后期较为旺盛(P<0.05)。丝氨酸、谷氨酰胺和天冬氨酸半醛等18种代谢物在多个发酵时间段表现出显著差异,它们注释到半乳糖代谢,甘氨酸、丝氨酸和苏氨酸代谢,精氨酸和脯氨酸代谢,苯丙氨酸、酪氨酸和色氨酸生物合成及甘油磷脂代谢等途径,这可能是风味化合物的潜在生成途径。研究基于代谢组学技术,揭示了老白干白酒发酵过程中代谢物的特征及其变化规律,可为解析老�Metabolites during Baijiu fermentation process are closely related to its unique style characteristics.Characteristics and succession of metabolites for Laobaigan Baijiu during its fermentation process have not been comprehensively analyzed.The metabolites of fermented grains during the fermentation process of Laobaigan Baijiu were identified by ultra-high performance liquid chromatography-tandem mass spectrometer.The differential metabolites were screened by principal component analysis and significant difference analysis,and then the possible metabolic pathways of these differential metabolites were annotated by KEGG database.Results showed that 2157 metabolites were detected in 9 samples of fermented grains with different fermentation time,of which 172 were extremely significant different metabolites(VIP>2,P<0.01,|log_(2)(FC)|>0.1).In different stages of fermentation,the expression levels of various metabolites were different.In the early stage of fermentation(0-8 d),there were the most differential metabolites,with 128 extremely significant differential metabolites(P<0.01).The metabolism of amino acids,peptides and their analogs,lipids,heterocyclic compounds,carbohydrates,and carbohydrate conjugates was significantly up-regulated.In the middle stage(8-17 d),there were 22 metabolites with extremely significant differences(P<0.01).The metabolism of amino acids,peptides and their analogs was significantly up-regulated(8-14 d),and lipids metabolism was up-regulated first and then down-regulated,while flavonoids metabolism was down-regulated first and then up-regulated.In the later stage(17-36 d),there were 33 metabolites with extremely significant differences,and the metabolism of amino acids,peptides and their analogs,and lipids was up-regulated first and then down-regulated.In addition,104 metabolic pathways were annotated by KEGG database,and the metabolic network diagram was depicted accordingly.In different stages of fermentation,some metabolic pathways such as carbohydrate metabolism,lipid metabolism,flavon

关 键 词：老白干 风味化合物 酒醅 代谢组学 代谢途径 

分 类 号：TS262.3[轻工技术与工程—发酵工程]