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.
