摘要
[目的]探究榨菜二次发酵过程中代谢物的变化.[方法]以腌制6个月的盐脱水榨菜为原料,在陈年泡菜母水中进行二次发酵,采用液相色谱—串联质谱技术结合多元统计分析,确定榨菜二次发酵前后的差异代谢物.[结果]二次发酵后筛选出147种差异代谢物,主要为有机酸及其衍生物、有机杂环化合物、脂质和类脂质分子、苯类化合物、苯丙烷类和多酮类化合物等.苦味氨基酸(组氨酸、精氨酸、酪氨酸、缬氨酸)下调,乳酸、乙酸、苯乙酸、棕榈酸、亚油酸、酚酸等物质上调.富集分析到丙氨酸、天冬氨酸和谷氨酸代谢、精氨酸和脯氨酸代谢、精氨酸生物合成3条代谢通路与差异代谢物相关性最显著.[结论]榨菜经二次发酵后滋味物质更丰富、香味更浓郁、口感更佳.
Abstract
[Objective]This study aimed to investigate the changes of metabolites during the secondary fermentation process of Zhacai.[Methods]After 6 months of salt-dehydrated pickled cabbage,the different metabolites before and after secondary fermentation were determined by liquid chromatography-tandem mass spectrometry(LC-MS/MS)combined with multivariate statistical analysis.[Results]147 different metabolites were screened after secondary fermentation,mainly including organic acids and their derivatives,organic heterocyclic compounds,lipids and lipid molecules,phenolic compounds,phenylpropane and polyketone compounds.Bitter amino acids(histidine,arginine,tyrosine and valine)down-regulated,lactic acid,acetic acid,phenylacetic acid,palmitic acid,linoleic acid,phenolic acid and other substances up-regulated.The Kyoto Encyclopedia of Genes and Genomes(KEGG)pathway enrichment analysis of the differential metabolites showed that Alanine,aspartate and glutamate metabolism,arginine and proline metabolism,and arginine biosynthesis were the most significantly correlated with the major differential metabolites.[Conclusion]After secondary fermentation,Zhacai have richer flavor substances,stronger aroma,and better taste.
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