摘要
本研究通过LC-MS/MS,对甜菜汁与甜菜酒的初生代谢物质进行定性定量检测与差异分析,通过主成分分析(PCA)来判断样本的重复性与可靠性、正交偏最小二乘法判别分析(OPLS-DA)确定样品的可行性与检测结果的可靠性,然后通过VIP值来筛选差异代谢物、通过聚类热图对差异代谢物进行聚类分析、最后进行差异代谢物KEGG通路分析.利用GC-MS/MS技术,对甜菜汁与甜菜酒的挥发性代谢物质进行定性定量检测与差异分析,通过主成分分析(PCA)来判断样本的重复性与可靠性、正交偏最小二乘法判别分析(OPLS-DA)确定样品的可行性,然后通过VIP值进行差异代谢物的筛选、通过聚类热图对差异代谢物进行聚类分析.获得如下结果:1.使用初生代谢组技术(LC-MS/MS)共检测到初生代谢物229种,得到差异显著的代谢物140种,上调89种,下调51种.2.初生差异代谢物聚类分析表明发酵组高含量差异代谢物超过50%,明显多于对照组,其中发酵组中的氨基酸及其衍生物、有机酸、酚酸类物质含量均高于对照组,对照组中的脂类物质含量高于发酵组,核酸及其衍生物、其他类代谢物在两组中的含量差别不明显.KEGG通路分类表明,初生的代谢物共参与代谢通路67个.KEGG富集分析表明,共注释到20个差异显著代谢通路.3.使用挥发代谢组技术(GC-MS/MS)共检测到挥发性代谢物87种,其中烷类31种、酯类20种、酮类8种、醛类6种、酸类5种、醇类5种、苯类4种、胺类3种、烯类2种、酐类1种、吡嗪类1种、酚类1种.得到差异显著的代谢物33种,上调25种,下调8种.4.挥发性差异代谢物聚类分析表明,发酵组中高含量差异代谢物明显多于对照组,说明食用红甜菜在发酵过程中,形成了更多的香气成分,其中酯类物质占比最大,是食用红甜菜酒的主要呈香物质之一.
In this study,the primary metabolites and volatile metabolites of beet juice and beet wine were qualitatively and quantitatively detected and analyzed by LC-MS/MS and GC-MS/MS,the repeatability and reliability of samples were judged by principal component analysis(PCA),and the feasibility and reliability of sam-ples were determined by orthogonal partial least square discriminant analysis(OPLS-DA).Then the differential metabolites were screened by VIP value,the differential metabolites were clustered by cluster heat map,and finally the KEGG pathway of differential metabolites was analyzed.The following results are obtained:1.A total of 229 kinds of primary metabolites were detected by primary metabolic group technique(LC-MS/MS),and 140 kinds of metabolites with significant differences were obtained,of which 89 were up-regulated and 51 down-regulated.2.The cluster analysis of primary differential metabolites showed that the high content of differential metabolites in the fermentation group was more than 50%,which was significantly more than that in the control group,in which the contents of amino acids and their derivatives,organic acids and phenolic acids in the fermentation group were higher than those in the control group,the content of lipids in the control group was higher than that in the fermentation group,and there was no significant difference in the content of nucleic acid and its derivatives and other metabolites between the two groups.The classification of KEGG pathways showed that the primary metabolites were involved in 67 metabolic pathways.KEGG enrichment analysis showed that there were 20 significant differences in metabolic pathways.3.A total of 87 volatile metabolites were detected by volatile metabolic group technique(GC-MS/MS),including 31 alkanes,20 esters,8 ketones,6 aldehydes,5 acids,5 alcohols,4 benzenes,3 amines,2 alkenes,1 anhydride,1 pyrazines and 1 phenols.33 metabolites with significant differences were obtained,including 25 up-regulated and 8 down-regulated.4.The cluster analysis of volatile differential metabolites showed that the high content of differential metabolites in the fermentation group was significantly higher than that in the control group,indicating that more aroma components were formed in the fermentation process of edible red beet,in which esters accounted for the largest percentage.It is one of the main aroma substances in edible red beet wine.
作者
包永镇
代翠红
程大友
崔杰
BAO Yong-zhen;DAI Cui-hong;CHENG Da-you;CUI Jie(School of Chemistry and Chemical Engineering,Harbin Institute of Technology,Harbin,China,150001;Heilongjiang NHU Biotechnology Co.,Ltd.Beilin district,Suihua cityy Heilongjiang province,152000)
出处
《中国甜菜糖业》
2021年第4期18-28,共11页
China Beet & Sugar
基金
国家自然科学基金(31771864)
国家糖料产业技术体系“甜菜育种技术与方法”(CARS-170104-01)。
关键词
食用红甜菜
红酒
初生代谢
挥发代谢
edible red beet
red wine
primary metabolism
volatile metabolism
