嗜酸乳杆菌发酵枣汁的非靶向代谢组学研究

以嗜酸乳杆菌（Lactobacillus acidophilus）发酵枣汁为研究对象，采用气相色谱-质谱（GC-MS）非靶向代谢组学分析技术对不同发酵阶段的枣汁中差异代谢物进行鉴定，并对结果进行多元统计分析。结果表明，未发酵、发酵0 h、18 h、22 h的代谢产物之间存在差异，基于正交偏最小二乘法-判别分析（O-PLS-DA）结果发现，共有29种代谢物被鉴定为差异代谢物。根据影响值筛选出12条代谢通路具有重要作用，其中关键代谢物为L-组氨酸、去甲缬氨酸、尿素、次黄嘌呤、褪黑素、烟酰胺。经嗜酸乳杆菌发酵后的红枣发酵汁的酯类物质和醛类物质增加，生物活性物质的含量增加，该研究为发酵枣汁中风味物质的调控、营养物质的形成提供一定的理论指导。

Non-targeted metabolomics of fermented jujube juice by Lactobacillus acidophilus

Taking the jujube juice fermented by Lactobacillus acidophilus as the research object, the differential metabolites of jujube juice in different fermentation stages were identified by the non-targeted metabonomics analysis technology of GC-MS, and the results were analyzed by multivariate statistics. The results showed that there were differences among the metabolites of unfermented, fermented 0 h, 18 h and 22 h. Based on the results of orthogonal partial least squares-discriminant analysis (O-PLS-DA), a total of 29 metabolites were identified as differential metabolites. 12 metabolic pathways were screened based on the impact value, which had an important role, and the key metabolites were L-histidine, demethylvaline, urea, hypoxanthine, melatonin and nicotinamide. The contents of esters, aldehydes and bioactive substances increased after fermentation by L. acidophilus. This study provided certain theoretical guidance for the regulation of flavor substances and the formation of nutrients in jujube juice.