关键词: 高度黑糯米酒；后发酵；代谢组学；差异代谢物

Abstract: This study aimed to analyze the differences and changes of metabolites during the fermentation process of high black glutinous rice. Gas chromatography-time of flight mass spectrometry was used to track and monitor the wine samples after 6 months of fermentation, and the data were analyzed in multivariate statistics. The results showed that the principal component model showed significant differences in metabolites after fermentation for 1, 4, 5, 6 months (P < 0.05). Based on orthogonal partial least squares discriminant analysis, a total of 40 metabolites were identified as differential metabolites (VIP > 1, P < 0.05), including 11 sugars and sugar derivatives, 13 organic acids, 7 amino acids, 5 ketones, and 4 other metabolites. Pathway analysis of differentially metabolites showed that the metabolic pathways that were significantly affected (impact value > 1 and P < 0.05) were glycerolipid metabolism, cysteine and methionine metabolism, starch and sucrose metabolism, arginine and proline metabolism, alanine, aspartate and glutamate metabolism, TCA cycle, valine, leucine and isoleucine biosynthesis, and glycerophospholipid metabolism.

Key words: high black glutinous rice wine; post-fermentation; metabolomic; differential metabolite