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Metabonomics analysis of nonvolatile small molecules of beers during forced ageing

文献类型： 外文期刊

作者： Yao, Jiwei 1 ; Zong, Xuyan 2 ; Cui, Chun 1 ; Mu, Lixia 3 ; Zhao, Haifeng 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China

2.Sichuan Univ Sci & Engn, Key Lab Sichuan Prov, Liquor Making Biol Technol & Applicat, Zigong 643000, Peoples R China

3.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agri Food Res Inst, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China

关键词： Beer; metabolite markers; OPLS-DA; oxidative stability; PCA; UPLC-Q-ToF-MS/MS

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2018 年 53 卷 7 期

页码：

收录情况： SCI

摘要： Three kinds of beers with different degrees of ageing were used to examine their nonvolatile small molecules by a metabonomics approach based on ultra performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (UPLC-Q-ToF-MS/MS). Results showed that a total of 2114 compounds were detected in forced-aged beers with the positive mode of UPLC-Q-ToF-MS/MS. There was a clear separation among three groups of beers with different degrees of ageing in principal component analysis (PCA) model. Sixteen potential metabolite markers related to beer oxidative stability were identified by orthogonal partial least-squares discriminate analysis (OPLS-DA). Results from the changes in the spectrum also indicated that some new compounds formed in beer during forced ageing. Thus, the proposed metabonomics approach is a powerful tool to give a fully understanding the ageing process of beer based on the identification of the markers related to oxidative stability.

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