基于LC-MS/MS分析不同菌剂接种发酵泡青菜非挥发性代谢物的差异

Differences Analysis of Non-volatile Metabolites of Fermented Mustard Inoculated with Different Microbial Strains Based on LC-MS/MS

摘要:

为了探究不同菌剂接种发酵对泡青菜品质的影响，该研究以小叶芥菜为原料，设置三组接种发酵：LPMA（植物乳植杆菌+肠膜明串珠菌+乳酸片球菌）、LPA（植物乳植杆菌+乳酸片球菌）、LP（植物乳植杆菌），与NF（自然发酵）对照，采用LC-MS/MS技术分析非挥发性代谢物差异。结果表明， LPMA组感官评分最高（82.86分），4组样品共鉴定257种化合物，涵盖有机酸、类黄酮、维生素等11类成分，接种发酵组（LPMA、LPA、LP）与NF代谢轮廓显著分离。筛选出67种差异代谢物，其中有机酸（丁二酸等）、鲜味氨基酸（L-谷氨酸等）、酯类（乙酸苯酯等）及功能活性物质（绿原酸等）在接种组中显著富集，而NF中苦味物质（4-氧代脯氨酸）、生物胺（苯乙胺）及潜在风险成分（植烷酸）含量较高。LPMA表现出最优特性，其染料木素、甜橙黄酮、β-胡萝卜素及维生素B2含量较高，同时抑制了植烷酸等风险物质。研究证实，复合菌剂接种可优化泡青菜的风味、功能活性及食用安全性，为进一步开发兼具品质稳定性和风味协调性的发酵剂提供理论参考。

Abstract:

To investigate the effects of different starter cultures on the quality of fermented mustard, Brassica juncea was used as the raw material, and three inoculated fermentation groups were established: LPMA (comprising Lactiplantibacillus plantarum, Enterococcus faecium, and Lactobacillus pentosus), LPA (L. plantarum, and L. pentosus), and LP (L. plantarum alone), with a natural fermentation group (NF) serving as the control. Non-volatile metabolites were analyzed using liquid chromatography–tandem mass spectrometry (LC-MS/MS). The LPMA group had achieved the highest sensory score (82.86). A total of 257 compounds were identified across the four groups, encompassing 11 major categories such as organic acids, flavonoids, and vitamins. Principal component analysis revealed a clear metabolic distinction between the inoculated groups (LPMA, LPA, LP) and the NF. Sixty-seven key differential metabolites were identified. Organic acids (e.g., succinic acid), umami amino acids (L-glutamic acid), esters (e.g., phenylacetic acid ethyl ester), and bioactive compounds (e.g., chlorogenic acid) were significantly enriched in the inoculated groups. In contrast, the NF exhibited higher levels of bitter compounds (4-oxoproline), biogenic amines (phenylethylamine), and potentially harmful substances (phytanic acid). Among the inoculated groups, the LPMA demonstrated the most favorable metabolic profile, with significantly higher levels of daidzein, hesperetin, β-carotene, and vitamin B2, while effectively suppressing the accumulation of phytanic acid. These findings confirm that the application of compound starter cultures can enhance the flavor, functional activity, and food safety of fermented mustard, providing theoretical support for the development of fermentation agents with improved stability and flavor harmony.