Food and Fermentation Industries >

2026 , Vol. 52 >Issue 11: 346 - 357

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044311

Analysis of non-volatile differential metabolites based on LC-MS/MS in fermented and non-fermented hot pot bases

  • LI Aimeng ,
  • WU Dong ,
  • YANG Jian ,
  • ZHOU Zonghui ,
  • QIU Zhiqiang ,
  • LI Jinzhuang ,
  • JIA Lirong
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  • 1(College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China)
    2(Sichuan Manwei Longchu Biotechnology Co.Ltd., Meishan 620036, China)

Received date: 2025-08-23

  Revised date: 2025-10-28

  Online published: 2026-06-24

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Abstract

To investigate the differences in non-volatile metabolites between fermented and non-fermented hot pot bases, hot pot bases were prepared using Ciba chili paste and fermented Ciba chili paste as base materials.LC-MS/MS metabolomics was used to analyze metabolic differences between the fermented base (oil phase YX-F, water phase SX-F) and the non-fermented base (oil phase YX, water phase SX).The results showed that a total of 1 162 non-volatile metabolites were identified across the four sample groups, covering 13 categories of components such as lipids, organic acids and carbohydrates.Overall, the content of lipids in fermented samples decreased significantly.Comparative analysis revealed that 124 differential metabolites were identified in YX-F and YX, with 202 detected in SX-F and SX.These metabolites were predominantly enriched in metabolic pathways including arachidonic acid metabolism, galactose metabolism, and the TCA cycle.Changes in differential metabolites showed that probiotic-related organic acids (e.g., succinic acid, 3-phenyllactic acid) and carbohydrates (e.g., galactitol, sorbitol) were significantly increased in YX-F and SX-F, while irritating compounds (e.g., piperine, dihydrocapsaicin) were significantly reduced.These changes synergistically maintain gastrointestinal homeostasis.The study confirmed that fermentation of Ciba chili paste raw material can effectively increase gastrointestinal health-promoting compounds and reduce undesirable components in hot pot base products, thereby helping to alleviate gastrointestinal discomfort caused by traditional hot pot diets.The experimental results provide a theoretical basis for developing “gastrointestinal-friendly” hot pot base products.

Key words： metabolomics; non-volatile metabolites; hot pot base; fermentation; gastrointestinal tract

Cite this article

LI Aimeng , WU Dong , YANG Jian , ZHOU Zonghui , QIU Zhiqiang , LI Jinzhuang , JIA Lirong . Analysis of non-volatile differential metabolites based on LC-MS/MS in fermented and non-fermented hot pot bases[J]. Food and Fermentation Industries, 2026 , 52(11) : 346 -357 . DOI: 10.13995/j.cnki.11-1802/ts.044311

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