食品与发酵工业 >

2022 , Vol. 48 >Issue 21: 262 - 268

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030506

分析与检测

基于超高效液相色谱-离子阱-静电场轨道阱质谱的代谢组学方法分析枸杞酒发酵前后酚类物质的变化

  • 周婷 ,
  • 田晓菊 ,
  • 周桂珍 ,
  • 徐佳敏 ,
  • 王志新
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  • 1(宁夏大学 食品与葡萄酒学院,宁夏 银川,750021)
    2(宁夏食品微生物应用技术与安全控制重点实验室,宁夏 银川,750021)
    3(宁夏昊王米业集团有限公司,宁夏 银川,751400)
硕士研究生(田晓菊副教授为通信作者,E-mail:txj_552@163.com)

收稿日期: 2021-12-24

  修回日期: 2022-02-22

  网络出版日期: 2022-12-02

基金资助

宁夏重点研发项目(引才专项)(2019BEB04043)

收起

Changes of phenolic substances in fermented Lycium barbarum wine analyzed by UPLC-LTQ-Orbitrap-MS

  • ZHOU Ting ,
  • TIAN Xiaoju ,
  • ZHOU Guizhen ,
  • XU Jiamin ,
  • WANG Zhixin
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  • 1(School of Food and Wine, Ningxia University, Ningxia 750021, China)
    2(Ningxia Key Laboratory for Food Microbial-applications Technology and Safety Control, Ningxia 750021, China)
    3(Ningxia Haowang Rice Industry Group Co.Ltd., Ningxia 751400, China)

Received date: 2021-12-24

  Revised date: 2022-02-22

  Online published: 2022-12-02

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摘要

酚类物质作为枸杞重要的次生代谢产物,具有降血脂、降血糖、抗炎、抗癌、抗氧化等多种生理功能。为了解枸杞酒发酵前后酚类物质的变化情况,以宁杞1号枸杞干果为材料,采用超高效液相色谱-离子阱-静电场轨道阱质谱(ultra performance liquid chromatography-linear ion trap quadrupole-Orbitrap-mass-spectrometry,UPLC-LTQ-Orbitrap-MS),对枸杞汁及枸杞酒中的酚类物质进行分析,共鉴定出55种酚类物质,其中枸杞汁特有的6种,枸杞酒特有的3种,二者共有的物质46种。然后利用广泛靶向代谢组学技术对枸杞酒发酵前后酚类物质的变化进行了对比分析,结果发现,枸杞酒发酵前后存在较大的代谢物差异,共筛选出13种差异代谢物,其中包括8种酚酸类、2种黄酮类、2种酚酰胺衍生物及1种香豆素。最终确定了发酵前后枸杞酒中酚类代谢物的变化,研究拓展了对枸杞汁及枸杞酒中多酚类成分的基础研究,为枸杞的功能性食品开发提供理论依据。

关键词： 枸杞酒; 超高效液相色谱-离子阱-静电场轨道阱质谱; 广泛靶向代谢组学; 差异代谢产物; 酚类物质的变化

本文引用格式

周婷 , 田晓菊 , 周桂珍 , 徐佳敏 , 王志新 . 基于超高效液相色谱-离子阱-静电场轨道阱质谱的代谢组学方法分析枸杞酒发酵前后酚类物质的变化[J]. 食品与发酵工业, 2022 , 48(21) : 262 -268 . DOI: 10.13995/j.cnki.11-1802/ts.030506

Abstract

As an important class of secondary metabolites in Lycium barbarum, phenolics have various physiological functions such as hypolipidemic, hypoglycemic, anti-inflammatory, anti-cancer and antioxidant. To describe the changes of phenolics in L. barbarum wine after fermentation, dry fruit of ‘Ningqi 1’ were used as the material, and UPLC-LTQ-Orbitrap-MS was used to profile the phenolic substances in the juice and the wine of L. barbarum. A total of 55 phenolics were identified, including six unique to the juice, three unique to the wine and 46 substances in both. The changes of phenolic substances before and after the fermentation of L. barbarum wine were analysed using widely targeted metabolomics. As a result, there were 13 metabolites found as differential before and after the fermentation, including eight phenolic acids, two flavonoids, two phenolic amide derivatives and one coumarin. The purpose of this study was to expand the basic research on the polyphenolic components in the fermentation of L. barbarum wine, and provide a theoretical basis for the development of functional foods of L. barbarum.

Key words： Lycium barbarum wine; UPLC-LTQ-Orbitrap-MS; widely targeted metabolomics; metabolites; changes of phenolic

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