基于非靶向代谢组学分析老面酵头传代发酵过程中的代谢差异

以老面酵头为研究对象，采用基于超高效液相色谱-四极杆飞行时间质谱（UHPLC-QTOF-MS）的非靶向代谢组学分析技术对老面酵头传代发酵过程的差异代谢物进行鉴定分析，并研究老面酵头传代发酵过程中的风味特征代谢物的相对含量变化和关键代谢通路。结果表明，传代发酵1代、2代和4代的代谢产物存在差异，共鉴定出54种差异代谢物，主要的差异代谢物种类为氨基酸及肽类、有机酸类和糖类。共检索到15条与差异代谢物相关性高的关键代谢通路和14种主要参与的差异代谢物，其中关键代谢物为D-麦芽糖、鞘氨醇、L-谷氨酸、纤维二糖、鞘磷脂、甘油磷酸胆碱。该研究从代谢组学角度初步揭示了老面酵头传代发酵过程的代谢产物差异性以及特征化合物，为进一步对老面酵头发酵过程中的风味调控机制提供理论依据。

Analysis of metabolic differences of sourdough during generation fermentation based on non-targeted metabonomics

Using sourdough as the research object, the differential metabolites of sourdough during generation fermentation were identified and analyzed by non-targeted metabolomics analysis technique based on ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS), and the relative content changes of flavor characteristic metabolites and key metabolic pathways of sourdough during generation fermentation were also studied. The results showed that the metabolites of 1st, 2nd and 4th generations of generation fermentation were different. A total of 54 differential metabolites were identified, and the main types of differential metabolites were amino acids and peptides, organic acids, and sugars. A total of 15 key metabolic pathways with high correlation with differential metabolites and 14 major differential metabolites were retrieved, among them, the key metabolites were D-maltose, sphingosine, L-glutamic acid, cellobiose, sphingomyelin and glycerol phosphocholine. The study initially revealed the differences of metabolites and characteristic compounds of sourdough during generation fermentation from the perspective of metabolomics, and provided a theoretical basis for regulation mechanism of flavor during sourdough fermentation.