摘要
为弄清薏米醪糟发酵过程中代谢物形成机制及各环节的影响因素,研究薏米醪糟发酵过程中代谢产物的变化。结果表明:薏米醪糟发酵过程中,共检测到49种小分子代谢物,它们的含量存在显著差异(P<0.05)。在发酵初始检测到的17种游离氨基酸含量差别不大,仅苏氨酸含量稍高。发酵24 h后游离氨基酸含量明显增加,葡萄糖和半乳糖含量显著增加。除油酸和亚油酸以外,其它非游离脂肪酸变化不明显。游离脂肪酸中油酸、亚油酸、11-十八碳烯酸等不饱和脂肪酸含量明显下降,饱和脂肪酸呈增加、减少、增加的趋势。薏米醪糟发酵过程中微生物的代谢作用是基础代谢变化的主因。
In order to understand the formation mechanism of metabolites and the influencing factors of each link in the fermentation process of job’s tears mash,the changes of metabolites in the fermentation process of job’s tears mash were studied.The results showed that 49 small molecular metabolites were detected during the fermentation of job’s tears mash,and their contents were significantly different(P<0.05).There was little difference in the content of 17 free amino acids detected at the beginning of fermentation,only the content of threonine was slightly higher.After 24 hours of fermentation,the free amino acids began to increase significantly,and glucose and galactose also increased significantly.The changes of non-free fatty acids other than oleic acid and linoleic acid are not obvious.The content of unsaturated fatty acids such as oleic acid,linoleic acid,and 11-octadecenoic acid in free fatty acids is significantly reduced.The saturated fatty acids tend to increase,decrease,and increase.Microbial metabolism is the main cause of basic metabolic changes in the process of barley mash fermentation.
作者
肖琳
付月
王美婷
宝宇翔
王缤晨
董亮
Xiao Lin;Fu Yue;Wang Meiting;Bao Yuxiang;Wang Binchen;Dong Liang(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning;National Marine Food Engineering Technology Research Center,Dalian 116034,Liaoning;Shenyang Chemical Engineering School,Shenyang 110122,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第10期233-239,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
“十三五”国家重点研发计划项目(2017YFD0401203)
国家自然科学基金项目(31871760)。
关键词
薏米醪糟
发酵
气相色谱-质谱联用
代谢产物
barley mash
fermentation
gas chromatography-mass spectrometry
metabolites
