食品科学 ›› 2025, Vol. 46 ›› Issue (18): 344-305.doi: 10.7506/spkx1002-6630-20250214-050

• 专题论述 • 上一篇    下一篇

基于代谢组学解析黄酒非挥发性成分的研究进展

赵诗睿,任青兮,周志磊,姬中伟,周建弟,徐岳正,毛健   

  1. (1.江南大学食品学院,江苏?无锡 214122;2.江南大学(绍兴)产业技术研究院,绍兴市传统酿造食品健康功效重点实验室,浙江?绍兴 312000;3.浙江古越龙山绍兴酒股份有限公司,国家黄酒工程技术研究中心,浙江?绍兴 312000)
  • 出版日期:2025-09-25 发布日期:2025-08-19
  • 基金资助:
    “十四五”国家重点研发计划重点专项(2022YFD2101204);国家自然科学基金重点项目(22138004); 无锡市科技计划项目(K20221003);中央高校基本科研业务费专项(JUSRP123007)

Recent Advances in Metabolomics-Based Analysis of Non-volatile Compounds in Chinese Yellow Rice Wine, Huangjiu

ZHAO Shirui, REN Qingxi, ZHOU Zhilei, JI Zhongwei, ZHOU Jiandi, XU Yuezheng, MAO Jian   

  1. (1. School of Food Sciences and Technology, Jiangnan University, Wuxi 214122, China; 2. Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China; 3. Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., National Engineering Research Center of Huangjiu, Shaoxing 312000, China)
  • Online:2025-09-25 Published:2025-08-19

摘要: 黄酒作为中国的传统酿造酒,含有丰富的挥发性有机物(volatile organic compounds,VOCs)和非挥发性成分(non-volatile compounds,NVCs)。其中,VOCs由醇类、酯类、醛类、酮类等化合物组成,是黄酒独特风味的物质来源;NVCs由糖类、肽类、有机酸类、酚类等化合物组成,是黄酒健康功效的物质基础。黄酒组成十分复杂,这些成分共同影响了黄酒的风味、稳定性及健康效益。代谢组学的发展和应用为黄酒复杂代谢物的鉴定提供了有效手段,揭示了黄酒NVCs的多样性、差异性及其在酿造过程中的动态变化。此外,代谢组学与大数据、人工智能、网络药理学等跨学科技术的结合进一步挖掘并完善了黄酒活性成分的大量信息,成为研究黄酒复杂组分的强大工具。本文概述了代谢组学的发展及其在黄酒NVCs分析中的应用情况,讨论了人工智能、大数据等技术在代谢组学方法中的融合与发展潜力,强调了代谢组学技术在解析黄酒NVCs及评估其潜在健康功效中的重要性,最后总结了黄酒中主要NVCs的组成特征、形成途径、检测方法及生物活性功能,并对未来研究方向进行展望,旨在为黄酒的品质提升、功能性成分的开发以及黄酒文化的传承与创新提供理论参考。

关键词: 黄酒;非挥发性成分;代谢组学;大数据分析;功能研究

Abstract: Huangjiu, as a traditional fermented beverage in China, is rich in volatile organic compounds (VOCs) and non-volatile compounds (NVCs). VOCs include alcohols, esters, aldehydes, and ketones, which contribute to the unique flavor of Huangjiu. NVCs include carbohydrates, peptides, organic acids and phenols, which are the basis for the health benefits of Huangjiu. The chemical composition of Huangjiu is quite complex, which significantly contribute to the flavor, stability and health benefits of Huangjiu. Metabolomic analysis provides an effective method for high-throughput identification of complex metabolites in Huangjiu, which helps to reveal the diversity and difference of NVCs in Huangjiu, as well as their changes during the brewing process. Moreover, the combination of metabolomics with big data, artificial intelligence, network pharmacology and other interdisciplinary technologies has helped to excavate and improve a large amount of information on bioactive components of Huangjiu, which has become a powerful tool for studying the functional components of Huangjiu. This article provides an overview of the development of metabolomics and its application in analyzing NVCs of Huangjiu, discusses the integration and development potential of multiple technologies such as artificial intelligence and big data into metabolomics, and highlights the importance of metabolomic technology in analyzing Huangjiu NVCs and evaluating their potential health effects. Furthermore, the article summarizes the composition characteristics, formation pathways, detection methods and biological activity of major NVCs in Huangjiu, and provides an outlook on future research directions. It is expected to provide a theoretical basis for improving the quality of Huangjiu, developing its functional components, inheriting and innovating Huangjiu culture.

Key words: Huangjiu; non-volatile compounds; metabolomics; big data analysis; functional studies

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