不同品种李子果酒发酵过程中的代谢物差异OA

In this study,plum wine was brewed using two varieties,namely crisp red plum and Brown plum,as raw materials.The metabolites were analyzed during the fermentation process by gas chromatography-mass spectrometry(GC-MS).Significant differential metabolites(VIP value＞1,P＜0.05,FC value＞2 or＜0.5)were screened through variable importance in the projection(VIP)value,t-test P value and fold change(FC)value.Enrichment analysis of related metabolic pathways was conducted in combination with the Kyoto Encyclopedia of Genes and Genomes(KEGG)database.The results showed that a total of 436 metabolites were identified during the fermentation process of the two varieties of plum wine,and 144 effective metabolites were screened out,with 35 metabolites significantly different between the varieties.Among them,15 significantly differen-tial metabolites such as L-(+)-arabinose were upregulated during the fermentation process of crisp red plum wine,while 20 significantly differential metabolites such as citric acid were downregulated.During the fermentation process of crisp red plum wine,the relative contents of D-lactic acid,glu-cose-1-phosphate,levoglucosan and proline were relatively high.Significant differential metabolites were enriched in 31 metabolic pathways,including butyric acid metabolism,D-amino acid metabolism,glyceride metabolism and glutamic acid metabolism.This study provided a theoretical basis for the metabolite analysis of flavor differences among different varieties of plum wine.