Metabolomics and Spatial Distribution Analysis in Characterizing Rice Varieties for Huangjiu
文献类型： 外文期刊
作者： Li, Linying 1 ; Xu, Zelong 1 ; He, Yuqing 1 ; Zhang, Xueying 1 ; Zhang, Chi 1 ; Zhao, Yao 1 ; Zeng, Dali 3 ; Hong, Gaojie 1 ; Wang, Hua 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Virol & Biotechnol, State Key Lab Qual & Safety Agroprod, Hangzhou 310021, Peoples R China
2.Minist Agr & Rural Affairs, Key Lab Traceabil Agr Genet Modified Organisms, Hangzhou 310021, Peoples R China
3.Zhejiang A&F Univ, Coll Adv Agr Sci, Hangzhou 311300, Peoples R China
关键词： Huangjiubrewing; rice; small-molecule substances; mass spectrometry imaging
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）
ISSN： 0021-8561
年卷期： 2025 年 73 卷 21 期
页码：
收录情况： SCI
摘要： Huangjiu is a traditional Chinese fermented alcoholic beverage made from glutinous rice. The quality and flavor profile of Huangjiu are intricately linked to the intrinsic properties of the rice used. While research on rice for Huangjiu emphasizes macronutrients such as starch and protein, little is known about the characteristics of small molecular metabolites. Here, we characterized the macromolecular profiles of three glutinous rice varieties suitable for Huangjiu brewing, and matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) was applied to map the distribution and relative abundance of small molecular metabolites within the rice grains, providing insights for the development of specialized rice varieties for brewing.
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