HS-SPME-GC-MS/MS结合非靶向代谢组学分析涪陵榨菜发酵过程中挥发性成分

doi:10.7506/spkx1002-6630-20231123-183

食品科学 ›› 2024, Vol. 45 ›› Issue (20): 206-213.doi: 10.7506/spkx1002-6630-20231123-183

HS-SPME-GC-MS/MS结合非靶向代谢组学分析涪陵榨菜发酵过程中挥发性成分

卢春霞, 徐俊豪, 余杰, 尤晓慧, 陈亚, 李朝盛, 李红敏, 姬勇, 唐宗贵, 罗路云

（1.长江师范学院现代农业与生物工程学院，重庆 408100；2.重庆市涪陵食品药品检验所，重庆 408100；3.重庆市涪陵辣妹子集团有限公司，重庆 408100；4.新疆农垦科学院?农业农村部食品质量监督检验测试中心（石河子），新疆?石河子 832000）

出版日期:2024-10-25 发布日期:2024-10-14
基金资助:
重庆市教委科学技术研究计划重点项目（KJZD-K202201405）

Analysis of Volatile Components in Fuling Pickled Mustard Tuber during Spontaneous Fermentation by Non-targeted Metabolomics Based on HS-SPME-GC-MS/MS

LU Chunxia, XU Junhao, YU Jie, YOU Xiaohui, CHEN Ya, LI Chaosheng, LI Hongmin, JI Yong, TANG Zonggui, LUO Luyun

(1. College of Modern Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, China; 2. Chongqing Fuling Institute for Food and Drug Control, Chongqing 408100, China; 3. Chongqing Fuling Spicy Sister Group Co. Ltd., Chongqing 408100, China; 4. Supervision and Testing Center Food Quality, Ministry of Agriculture and Rural Affairs (Shihezi), Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China)

Online:2024-10-25 Published:2024-10-14

摘要/Abstract

摘要： 为探究涪陵榨菜在“三腌三榨”加工过程中挥发性成分的差异情况，通过非靶向代谢组学结合气相色谱-串联质谱技术与多元统计学方法，分析并探讨了涪陵榨菜在自发酵过程中挥发性代谢物的变化及其显著差异代谢途径。结果表明，不同腌制阶段榨菜中共检测到627 种挥发性成分，主要包括烃类、酯类、杂环化合物、萜类、醛类、酮类、醇类、芳烃、酚类、胺类、含硫化合物、酸类、卤代烃、含氮化合物等。不同腌制阶段榨菜中差异显著挥发性成分存在较大差异，一腌阶段与对照组的特有差异挥发性成分为157 个，二腌与一腌阶段组的特有差异挥发性成分为28 个，三腌与二腌阶段组的特有差异挥发性成分为1 个。经京都基因与基因组百科全书通路分析，差异挥发性成分显著富集的代谢通路包括次生代谢产物的生物合成、二萜类生物合成、单萜类生物合成、咖啡因代谢、脂肪酸生物合成等。本研究从代谢组学的角度分析了发酵榨菜的特异代谢产物，可为涪陵榨菜的标准化生产提供理论依据。

关键词: 涪陵榨菜；气相色谱-串联质谱；非靶向代谢组学；挥发性成分

Abstract: To investigate the differences in volatile components during the processing of Fuling Zhacai, or pickled mustard tuber, with three stacked layers of mustard tuber and salt, gas chromatography-tandem mass spectrometry (GC-MS/MS)-based non-targeted metabolomics combined with multivariate statistical analysis was used to analyze the changes in volatile metabolites and significantly differential metabolic pathways during the spontaneous fermentation of Zhacai. The results showed that a total of 627 volatile compounds were identified from Zhacai samples at different pickling stages, including terpenoids, esters, heterocyclic compounds, terpenoids, aldehydes, ketones, alcohols, phenols, amines, sulfur compounds, acids, halogenated hydrocarbons, and nitrogen compounds. A significant difference was observed in volatile components among pickling stages. A total 157 unique differential metabolites in the 1st pickling stage vs. the control group, 28 in the 2nd vs. the 1st pickling stage, and one in the 3rd vs. 2nd pickling stage were identified. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that the differential metabolites were significantly enriched in metabolic pathways including secondary metabolite biosynthesis, diterpenoid biosynthesis, monoterpenoid biosynthesis, caffeine metabolism, and fatty acid biosynthesis. This study provides a theoretical basis for the standardized production of Fuling Zhacai.

Key words: Fuling Zhacai; gas chromatography-tandem mass spectrometry; non-targeted metabolomics; volatile components

中图分类号:

O657.3

卢春霞, 徐俊豪, 余杰, 尤晓慧, 陈亚, 李朝盛, 李红敏, 姬勇, 唐宗贵, 罗路云. HS-SPME-GC-MS/MS结合非靶向代谢组学分析涪陵榨菜发酵过程中挥发性成分[J]. 食品科学, 2024, 45(20): 206-213.

LU Chunxia, XU Junhao, YU Jie, YOU Xiaohui, CHEN Ya, LI Chaosheng, LI Hongmin, JI Yong, TANG Zonggui, LUO Luyun. Analysis of Volatile Components in Fuling Pickled Mustard Tuber during Spontaneous Fermentation by Non-targeted Metabolomics Based on HS-SPME-GC-MS/MS[J]. FOOD SCIENCE, 2024, 45(20): 206-213.

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HS-SPME-GC-MS/MS结合非靶向代谢组学分析涪陵榨菜发酵过程中挥发性成分

Analysis of Volatile Components in Fuling Pickled Mustard Tuber during Spontaneous Fermentation by Non-targeted Metabolomics Based on HS-SPME-GC-MS/MS

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