[关键词]
[摘要]
小分子物质的变化:本研究聚焦于以贵州野生刺梨、余甘子、柠檬、天麻、人参和黑蜂蜜为主要原料的彝族传统发酵酒,采用了恒定的10~15℃低温避光条件下的固态自然发酵技术。通过非靶向代谢组学技术,对药酒在发酵前后的小分子物质进行了详尽的差异性分析。经主成分分析(PCA)和正交偏最小二乘判别分析(OPLS-DA)等方法严格筛选,结果显示,发酵前后药酒中共存在17类208种差异代谢产物(VIP>1且p<0.05),这些物质涵盖了47种黄酮类化合物、31种生物碱、22种酚类、18种萜类、以及13种核苷酸及其衍生物。进一步通过KEGG代谢通路分析,确定了19条差异显著的代谢通路,这些通路共涉及12个关键差异代谢物。本研究为深入探究彝族传统发酵酒在发酵过程中物质变化及其代谢机理提供了一定的数据支撑和理论依据。
[Key word]
[Abstract]
Focuses on the traditional Yi ethnic fermented medicinal liquor made from wild Rosa roxburghii, Phyllanthus emblica, Lemon, Gastrodiaelata, ginseng, and black honey as the main raw materials. It employs a solid-state natural fermentation technique under constant low-temperature (10-15°C) and light-avoidance conditions. Using untargeted metabolomics, a detailed differential analysis of small molecules in the medicinal liquor before and after fermentation was conducted. Through rigorous screening methods such as Principal Component Analysis (PCA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), the results showed that a total of 208 differential metabolites in 17 categories were present in the medicinal liquor before and after fermentation (VIP > 1 and p < 0.05). These substances included 47 flavonoids, 31 alkaloids, 22 phenols, 18 terpenes, and 13 nucleotides and their derivatives. Further analysis through KEGG metabolic pathways identified 19 significantly different metabolic pathways involving 12 key differential metabolites. This study provides data support and theoretical basis for in-depth exploration of the material changes and metabolic mechanisms during the fermentation process of traditional Yi ethnic fermented medicinal liquor.
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