广泛靶向代谢组学分析枸杞酒酿造过程中代谢物的变化  

Widely Targeted Metabolomics Analysis of Changes in Metabolites during the Brewing Process of Goji Wine

作　　者：喜琴琴 田晓菊 周婷 刘思媛 李强 王紫昕 XI Qinqin;TIAN Xiaoju;ZHOU Ting;LIU Siyuan;LI Qiang;WANG Zixin(Ningxia Key Laboratory of Food Microorganism Application Technology and Safety Control,School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;Key Laboratory of National Market Supervision(Quality and Safety of Goji and Wine),Ningxia Institute of Food Inspection,Yinchuan 750001,China;Ningxia Qilixiang Medlar Co.Ltd.,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏食品微生物应用技术与安全控制重点实验室,宁夏银川750021 [2]宁夏食品检测研究院国家市场监管重点实验室(枸杞及葡萄酒质量安全),宁夏银川750001 [3]宁夏杞里香枸杞有限责任公司,宁夏银川750021

出　　处：《食品科学》2024年第19期141-149,共9页Food Science

基　　金：宁夏回族自治区重点研发计划项目(2020BFH02006);宁夏市场监督管理厅科技计划项目(2023SJKY0006)。

摘　　要：为探究枸杞酒酿造过程中代谢物的组成及变化规律,采用超高效液相-电喷雾-三重四极杆线性离子阱-串联质谱的广泛靶向代谢组学技术分析了酿酒过程中3个阶段(预处理、主发酵、陈酿)的代谢物变化。研究结果表明:枸杞酒的酿造过程中共鉴定出1092种代谢物,包括195种黄酮类、193种酚酸类、174种生物碱、121种脂质、85种有机酸、80种氨基酸及其衍生物、48种核苷酸及其衍生物、45种木脂素和香豆素、35种萜类、10种甾体以及106种其他类物质;通过火山图筛选发现,预处理、主发酵和陈酿阶段分别鉴定出260、619种和130种差异代谢物,这些差异代谢物主要以脂质、酚酸类、黄酮类和生物碱为主;经过京都基因和基因组百科全书通路分析发现,赖氨酸降解途径,缬氨酸、亮氨酸和异亮氨酸的生物合成途径,植物激素信号转导途径,类黄酮化合物的生物合成途径是枸杞酒酿造过程中的显著富集通路。本研究可为了解枸杞酒在酿造过程中代谢物的变化提供数据支撑,为优化酿酒工艺和开发功能性枸杞产品提供理论依据。In order to investigate the composition and changing pattern of metabolites during the brewing process of goji wine,this study analyzed the changes of metabolites at three stages(pretreatment,primary fermentation and aging)during the brewing process using the widely targeted metabolomics based on ultra-high performance liquid chromatographyelectrospray-triple quadrupole linear ion trap-tandem mass spectrometry(UPLC-ESI-QTRAP-MS/MS).The results showed that a total of 1092 metabolites,including 195 flavonoids,193 phenolic acids,174 alkaloids,121 lipids,85 organic acids,80 amino acids and their derivatives,48 nucleotides and their derivatives,45 lignans and coumarins,35 terpenoids,10 steroids,and 106 other substances were identified during the brewing process of goji wine.Volcano plots identified 260,619 and 130 differential metabolites for the pretreatment,primary fermentation and aging stages,respectively.These differential metabolites were dominated by lipids,phenolic acids,flavonoids and alkaloids.Kyoto Encyclopedia of Genes and Genomes(KEGG)pathway analysis showed that the lysine degradation pathway,the valine,leucine and isoleucine biosynthesis pathways,the phytohormone signal transduction pathway,and the flavonoid biosynthesis pathway were significantly enriched during the brewing process of goji wine.This study provides data support for understanding the changes of metabolites during the brewing process of goji wine,and provides a theoretical basis for optimizing the brewing process of goji wine and developing goji-based functional products.

关 键 词：枸杞酒 代谢组学 非挥发性成分 差异代谢物 代谢通路 

分 类 号：TS262.7[轻工技术与工程—发酵工程]