氨基酸对人工接种发酵东北酸菜的风味形成有重要作用，该研究着重利用代谢组学对人工接种发酵东北酸菜发酵过程中的氨基酸转化途径进行了研究。在酸菜接种发酵过程中共检测出的638种代谢物以氨基酸，多肽及其类似物为主（25.43%），且在发酵中期显著增加。人工接种发酵酸菜代谢途径主要与氨基酸代谢、脂类代谢、其他次生代谢物生物合成、碳水化合物代谢、核苷酸代谢等途径有关，且代谢途径涉及的化合物以多肽类为主（33.33%）。在接种发酵过程中鉴定出12种对酸菜的酸味和鲜味具有重要贡献的氨基酸，并且20 ℃接种酸菜风味与滋味的形成集中在发酵前10天。此外氨基酸类代谢物显著富集的通路主要涉及精氨酸和脯氨酸代谢、半胱氨酸和甲硫氨酸代谢、谷胱甘肽代谢、丝氨酸代谢、组氨酸代谢以及赖氨酸降解。结果表明接种酸菜发酵过程氨基酸类物质代谢途径多变，并且对接种发酵东北酸菜的风味调节具有重要意义。

Amino acids play an important role in forming the flavor of dongbei suancai (sauerkraut from Northeast China). Therefore, metabolomics was used to study the amino acid transformation pathway of artificially inoculated sauerkraut from Northeast China during fermentation. The results reveal that 638 metabolites were detected during the fermentation of the sauerkraut. Amino acids, peptides, and their analogs (25.43%) were the main metabolites, and they increased significantly in the middle stage of fermentation. The metabolic pathways of artificially inoculated fermented sauerkraut mainly involved amino acid, lipid, other secondary metabolite biosynthesis, carbohydrate, nucleotide, and other metabolic pathways. Meanwhile, peptides (33.33%) were the main compounds involved in metabolic pathways. During fermentation, 12 amino acids with important contributions to the sour and umami taste of the sauerkraut were identified. Simultaneously, most of the flavor of sauerkraut inoculated and fermented at 20 ℃ formed in the first 10 days. In addition, the pathways with significant enrichment of amino acid metabolites mainly involved arginine and proline metabolism, cysteine and methionine metabolism, glutathione metabolism, serine metabolism, histidine metabolism and lysine degradation. The results show that the metabolic pathways of amino acid substances were varied during fermentation of inoculated sauerkraut; this may hold great significance for the adjustment of the flavor of sauerkraut from Northeast China.

辽宁省博士科研启动基金计划项目（2021-BS-034）；辽宁省农业科学院院长基金项目（2022BS0701）；辽宁省农业科学院学科建设计划任务项目（2022DD123419）