[关键词]
[摘要]
在啤酒发酵过程中,选用麦汁的好坏会直接影响啤酒的品质。为了探究不同的糖化工艺对发酵后酒品质的影响,运用代谢组学的方法,分析了不同糖化条件对麦汁成分造成的差异,从代谢水平上解释了啤酒发酵过程中不同糖化工艺产生的麦汁对酿酒酵母代谢途径的影响。通过对质谱检测后所得的数据经过进行主成分分析和偏最小二乘判别分析,确定了不同糖化工艺产生的麦汁会影响酿酒酵母的氨基酸代谢、有机酸代谢以及脂质和脂肪酸代谢等代谢途径;主要涉及精氨酸的生物合成;苯丙氨酸、酪氨酸和色氨酸生物合成;缬氨酸、亮氨酸和异亮氨酸生物合成;甘氨酸、丝氨酸和苏氨酸代谢;D-氨基酸的代谢;赖氨酸降解;以及脂肪酸生物合成等途径。这些途径对啤酒风味有较大影响,这为啤酒中风味物质的调控提供了一定的理论指导。
[Key word]
[Abstract]
In the process of beer fermentation, the selection of wort will directly affect the quality of beer. In order to explore the effects of different saccharification processes on the quality of fermented wine, the differences of wort components caused by different saccharification conditions were analyzed by using metabonomics, and the effects of wort produced by different saccharification processes on the metabolic pathway of Saccharomyces cerevisiae were explained from the metabolic level. Through principal component analysis and partial least squares discriminant analysis of the data obtained from mass spectrometry, it was determined that wort produced by different saccharification processes would affect the metabolism of amino acids, organic acids, lipids and fatty acids of Saccharomyces cerevisiae; It mainly involves the biosynthesis of fatty acid, arginine, phenylalanine, valine, leucine and isoleucine, and the degradation and metabolism of lysine and D-amino acid. These approaches have a great impact on beer flavor, which provides a theoretical guidance for the regulation of flavor substances in beer.
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[基金项目]
国家自然科学基金