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投稿时间：2021-12-18
投稿时间：2021-12-18
中文摘要: 以酱卤鸭翅为原料，采用非靶向代谢组学和多元统计学分析技术，研究酱卤鸭翅变质前后的差异代谢物。结果表明：酱卤鸭翅在13℃下储藏10 d时，菌落总数为7.20 lg（cfu/g），已腐败变质。变质酱卤鸭翅组与新鲜酱卤鸭翅组相比，共筛选出差异代谢物35种，其中磷脂类10种、氨基酸及其衍生物类5种、酚类1种、有机酸类3种、酯类3种、酮类7种、生物碱1种，其他5种。酱卤鸭翅腐败变质后，磷脂和氨基酸及其衍生物类总体显著上调。通过KEGG通路分析，共富集得到17条代谢通路，L-色氨酸参与其中11条代谢通路，对酱卤鸭翅代谢通路的影响较大。因此，酱卤鸭翅的腐败变质可能与储藏过程中磷脂和氨基酸及其衍生物的变化有关。
Abstract:Non-targeted metabolomics and multivariate statistical analysis techniques were applied to analyze the different metabolites of sauced duck wings before and after deterioration.The results showed that the sauced duck wings deteriorated after 10 days of storage at 13 ℃，and the total number of colonies was 7.20 lg（cfu/g）.A total of 35 different metabolites were identified between the two groups of sauced duck wings，including 10 phospholipids，5 amino acids，and their derivatives，1 phenol，3 organic acids，3 esters，7 ketones，1 alkaloid，and 5 others compounds.The phospholipids，amino acids，and their derivatives were significantly upregulated after the deterioration of the sauced duck wings.A total of 17 metabolic pathways were enriched by KEGG pathway analysis，and L-tryptophan was involved in 11 of the metabolic pathways，which had a great influence on the overall metabolites in sauced duck wings.Thus，the spoilage of sauced duck wings may be related to the changes in phospholipids，amino acids，and their derivatives during storage.
keywords: sauced duck wings non-targeted metabolomics multivariate data analysis storage aerobic plate count
文章编号：202304003 中图分类号： 文献标志码：
基金项目:中国博士后科学基金资助（2020M682109）；江西省杰出青年人才资助计划（20192BCBL23026）；江西现代农业科研协同创新专项项目（JXXTCX202003、JXXTCXNLTS202105、JXXTCXQN201905）；江西省重点研发计划（20202BBFL63037）
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