代谢组学在发酵食品研究中的应用

由于发酵过程复杂，常规的研究手段难以探究影响发酵食品营养和风味的因素和机制。代谢组学技术作为一门新兴起的技术，可对生物体内所有代谢物进行定性定量分析，并寻找代谢物与目标物质变化的相对关系，十分适合研究食品发酵过程中底物、营养、风味等方面的变化机制。该文从代谢组学技术的主要分析方法（高效液相色谱法、液相色谱-质谱法、气相色谱-质谱法等），以及其在发酵食品中的应用进展展开综述，为发酵食品的生产应用提供理论依据。

Application of metabolomics in the study of fermented foods

Due to the complexity of the fermentation process, it is difficult to explore the factors and mechanisms affecting the nutrition and flavor of fermented food by conventional research methods. Metabolomics technology, as a new emerging technology, could qualitatively and quantitatively analyze all metabolites in the biological body, and find the relative relationship between metabolites and target substances changes, which is very suitable for studying the mechanism on the change of substrates, nutrients, flavor substances and other aspects in the process of food fermentation. The main analytical methods of metabolomics (HPLC, LC-MS, GC-MS) and the application in fermented food were reviewed, so as to provide theoretical basis for the production and application of fermented food.