不同发酵时间对浓香型白酒酒醅代谢产物的影响

doi:10.7506/spkx1002-6630-20251119-151

摘要/Abstract

摘要： 为研究浓香型白酒酒醅不同发酵时间代谢产物的差异，对不同发酵期酒醅（30、75、172、236、466 d）的挥发性和不挥发性物质进行分析。利用顶空固相微萃取-气相色谱-质谱技术共鉴定出96 种挥发性化合物，超长发酵期（236、466 d）酒醅的挥发性化合物含量显著高于其他发酵期酒醅，不同发酵期酒醅之间的差异倍数结果表明，挥发性代谢物含量随着发酵时间的延长显著增加，且增长趋势逐渐趋于平稳。通过超高效液相色谱-四极杆-静电场轨道阱高分辨质谱联用技术鉴定得到酒醅中有效代谢物为483 种，以有机酸及其衍生物、脂质及类脂质分子、有机杂环化合物为主，不同发酵期酒醅的差异代谢物主要为有机酸类、酯类、酚类、吲哚类、黄酮类、氨基酸类。41 种有机酸的定量分析表明，乳酸和乙酸含量最高，不同发酵期酒醅中有机酸总含量在17 725.65～29 275.22 μg/g之间。差异代谢物的京都基因与基因组百科全书代谢通路富集分析表明，色氨酸代谢以及丙氨酸、天冬氨酸和谷氨酸代谢存在于酒醅发酵各周期，谷胱甘肽代谢、乙醛酸和二羧酸代谢、精氨酸和脯氨酸代谢通路在发酵早期显著活跃，精氨酸和脯氨酸代谢、丁酸代谢、组氨酸代谢在发酵后期显著活跃。本研究解析了不同发酵时间对酒醅代谢物影响的变化规律，可为白酒生产工艺调控提供数据参考。

关键词: 浓香型白酒；酒醅；代谢组学技术；差异代谢物；代谢途径

Abstract: To investigate the differences in metabolites in fermented grains of Nongxiangxing Baijiu at different fermentation times, volatile and non-volatile substances in fermented grains were analyzed after 30, 75, 172, 236, and 466 days of fermentation. A total of 96 volatile compounds were identified by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The contents of volatile compounds in were significantly higher in fermented grains at prolonged fermentation periods (236 and 466 days) than at other fermentation periods. Fold change (FC) analysis showed that volatile metabolite levels markedly increased and then tended to be stable with prolonged fermentation. By ultra-high performance liquid chromatography-quadrupole-Exactive Orbitrap mass spectrometry (UPLC-Q-Exactive Orbitrap MS) we identified 483 metabolites, mainly including organic acids and derivatives, lipids and lipid-like molecules, and organic heterocyclic compounds. The differential metabolites among fermented grains at different fermentation stages were mainly organic acids, esters, phenols, indoles, flavonoids, and amino acids. Quantitative analysis of 41 organic acids showed that the contents of lactic acid and acetic acid were the highest, and the total content of organic acids in fermented grains at different fermentation stages ranged from 17 725.65 to 29 275.22 μg/g. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis of the differential metabolites revealed that tryptophan metabolism, alanine, aspartate, and glutamate metabolism were involved in all fermentation stages. Glutathione metabolism, glyoxylate and dicarboxylate metabolism, and arginine and proline metabolism pathways were significantly active in the early fermentation stages, while arginine, proline metabolism, butyrate metabolism, and histidine metabolism pathways were notably active in the late stages. This study provides reference data for optimizing the production process of Baijiu.

Key words: Nongxiangxing Baijiu; fermented grains; metabolomics technology; differential metabolites; metabolic pathway

中图分类号:

TS262.3

余松柏，吴奇霄，龙兴，向玲，宋亚谊，屠婷瑶，赵兴蓉，杨儒洁，贾俊杰，黄张君，王松涛，张宿义. 不同发酵时间对浓香型白酒酒醅代谢产物的影响[J]. 食品科学, 2026, 47(12): 238-249 https://doi.org/10.7506/spkx1002-6630-20251119-151

YU Songbai, WU Qixiao, LONG Xing, XIANG Ling, SONG Yayi, TU Tingyao, ZHAO Xingrong, YANG Rujie, JIA Junjie, HUANG Zhangjun, WANG Songtao, ZHANG Suyi. Effects of Fermentation Time on the Metabolites in Fermented Grains of Nongxiangxing Baijiu[J]. FOOD SCIENCE, 2026, 47(12): 238-249 https://doi.org/10.7506/spkx1002-6630-20251119-151

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不同发酵时间对浓香型白酒酒醅代谢产物的影响

Effects of Fermentation Time on the Metabolites in Fermented Grains of Nongxiangxing Baijiu

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