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基于非靶向代谢组学分析酱香型白酒酿造原料成分

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为分析酱香型白酒酿造原料成分组成，检测小麦和高粱的理化指标结合非靶向代谢组学技术，分析两种原料中代谢产物，并进行多元统计分析和代谢通路分析。以变量重要性投影(VIP)值≥1结合单变量分析的P＜0。05筛选差异代谢物。正离子模式下，筛选出916种差异代谢物;负离子模式下，筛选出683种差异代谢物。重点解析了两种原料在氨基酸类与吡嗪类物质的差异，小麦与高粱差异代谢物中氨基酸类、吡嗪类物质分别为72种、7种。根据京都基因与基因组百科全书(KEGG)代谢通路富集分析，差异代谢物主要富集在ABC转运蛋白的生物合成、亚油酸代谢、嘌呤代谢和丙酮酸代谢、花生四烯酸代谢等通路。初步探究了小麦和高粱的理化性质和差异代谢物及其通路，为后期深入研究酱香型白酒原料提供数据支持及奠定理论基础。
Analysis of brewing raw material components of sauce-flavor Baijiu based on non-targeted metabolomics
In order to analyze the composition of raw materials components for sauce-flavor(Jiangxiangxing)Baijiu brewing,physicochemical indexes of wheat and sorghum were detected,and the metabolites in two kinds of raw materials were analyzed by non-targeted metabolomics technology,and the results were analyzed by multivariate statistical analysis and metabolic pathway analysis.The differential metabolites were screened with variable importance in projection(VIP)value≥ 1 combined with P＜0.05 of univariate analysis.In the positive ion mode,916 differential metabolites were screened.In the negative ion mode,683 differential metabolites were screened.The differences in amino acids and pyrazines between the two raw materials were analyzed.There were 72 kinds of amino acids and 7 kinds of pyrazines in differential metabolites of wheat and sorghum.According to the Kyoto Encyclopedia of Genes and Genomes(KEGG)metabolic pathway enrichment analysis,differential metabolites were mainly concentrated in the pathways such as ABC transporter biosynthesis,linoleic acid metabolism,purine metabolism and pyruvate metabolism,and arachidonic acid metabolism.The physicochemical properties,differential metabolites and pathways of wheat and sorghum were preliminarily investigated,which pro-vided data support and laid a theoretical foundation for further research on the raw materials of sauce-flavor Baijiu.

sorghumwheatphysicochemical propertiesmetabolomicsmetabolic pathways

唐佳代、王宇彤、胡娜、何珺珺、郭敏、孟卓妮、李芳香

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茅台学院酿酒工程系,贵州 仁怀 564500

贵州茅台酒股份有限公司,贵州 仁怀 564500

高粱 小麦 理化性质 代谢组学 代谢通路

茅台学院高层次人才科研启动经费项目茅台学院高层次人才科研启动经费项目茅台学院高层次人才科研启动经费项目茅台学院高层次人才科研启动经费项目遵义市科学技术局、茅台学院市校联合科技研发资金项目遵义市科学技术局、茅台学院市校联合科技研发资金项目遵义市科学技术局、茅台学院市校联合科技研发资金项目茅台学院"SRT计划"项目

mygccrc[2022]009mygccrc[2022]038mygccrc[2022]041mygccrc[2022]042遵市科合HZ字2021305号遵市科合HZ字[2022]173号177号mysrt[2023]023

2024

10.11882/j.issn.0254-5071.2024.06.018

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2024.43(6)
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