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

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。

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.