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Article(id=1320882399458743118, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320880138208784845, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025050332, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1748707200000, receivedDateStr=2025-06-01, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852504838, onlineDateStr=2026-10-24, pubDate=1785513600000, pubDateStr=2026-08-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852504838, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852504838, creator=13701087609, updateTime=1792852504838, updator=13701087609, issue=Issue{id=1320880138208784845, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='15', pageStart='1', pageEnd='524', issueExtLink='null', onlineDate='null', pubDate='1785513600000', pubDateStr='2026-08-01', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792851965715, creator='13701087609', updateTime=1792851965715, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=298, endPage=309, ext={EN=ArticleExt(id=1320882400918360911, articleId=1320882399458743118, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Volatile Metabolite Characteristics in Ginseng Fermentation and Processing Based on Metabolomics and Electronic Nose Analysis, columnId=1261343843585241413, journalTitle=Science and Technology of Food Industry, columnName=Analysis and Determination, runingTitle=null, highlight=null, articleAbstract=

This study aimed to analyze the variation patterns of volatile metabolites in ginseng after lactic acid bacteria fermentation combined with traditional processing and their influence on flavor. Ginseng was fermented with Lactobacillus pentosus and further processed. Non-targeted GC-MS metabolomics and electronic nose technology were used to conduct systematic analysis of the samples before and after treatment. The results showed that fermentation and fermentation-processing treatment significantly reduced the total sugar content from 556 mg/g to 335 mg/g and 221 mg/g, while the total saponin content first decreased from 194 mg/g to 140 mg/g and then rebounded to 221 mg/g. Fermentation and processing significantly changed the composition of volatile components in ginseng. A total of 77 significantly differentiated metabolites were identified, mainly including 11 major categories such as alcohols, terpenoids, hydrocarbons, ketones, heterocyclic compounds and esters. The changes in OAV of key aroma active components such as linalool and α-pinene indicated that the overall flavor of ginseng after treatment had transformed from grassy and pungent to a soft and harmonious fruity and caramel aroma. The analysis results of electronic nose were consistent with those of GC-MS and OAV. Fermentation enhanced the sour and fruity aroma characteristics of ginseng, and the processing process generated caramel aroma and sweet aroma substances. This study reveals the synergistic mechanism of fermentation and processing, providing an important theoretical basis and technical reference for the deep processing of ginseng and the regulation of its flavor and quality.

, authors=Shuning ZHONG1, Jianing LI1, Kaihong TANG2, Mengxue DIAO3, Yi YANG1, Luxiu JIANG1, Yuxin XIAO1, Yuanyuan ZHANG1, *, authorsList=Shuning ZHONG, Jianing LI, Kaihong TANG, Mengxue DIAO, Yi YANG, Luxiu JIANG, Yuxin XIAO, Yuanyuan ZHANG, authorCompany=null, correspAuthors=Yuanyuan ZHANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320882404311552864, articleId=1320882399458743118, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=基于代谢组学及电子鼻解析人参发酵-炮制挥发性代谢物特征, columnId=1261343846139572559, journalTitle=食品工业科技, columnName=分析检测, runingTitle=null, highlight=null, articleAbstract=

本研究旨在解析人参经乳酸菌发酵结合传统炮制后挥发性代谢物的变化规律及其对风味的影响。采用戊糖乳杆菌对人参进行发酵，并进一步实施炮制加工，运用非靶向GC-MS代谢组学与电子鼻技术对处理前后样品进行系统性分析。结果表明，发酵及发酵-炮制处理显著降低了总糖含量，由556 mg/g降至335 mg/g和221 mg/g，而总皂苷含量则由194 mg/g先下降至140 mg/g后回升至221 mg/g，发酵与炮制显著改变了人参挥发性成分组成，共鉴定出77种显著差异代谢物，主要包括醇类、萜类、烃类、酮类、杂环化合物及酯类等11大类。芳樟醇、α-蒎烯等关键香气活性成分的OAV变化表明处理后人参整体风味由青草气与刺激味向柔和、协调的果香与焦糖香转变。电子鼻分析结果与GC-MS及OAV分析一致，发酵增强了人参酸香与果香特征，炮制过程生成焦糖香与甜香物质。本研究揭示了发酵与炮制的协同作用机制，为人参深加工及其风味品质调控提供了重要的理论依据与技术参考。

, authors=钟姝凝1, 李佳宁1, 唐开红2, 刁梦雪3, 杨轶1, 江璐秀1, 肖语馨1, 张园园1, *, authorsList=钟姝凝, 李佳宁, 唐开红, 刁梦雪, 杨轶, 江璐秀, 肖语馨, 张园园, authorCompany=null, correspAuthors=张园园, authorNote=

钟姝凝（1993−），女，博士，讲师，研究方向：食品生物技术，E-mail：

, correspAuthorsNote=
张园园（1983−），女，博士，副教授，研究方向：功能性食品开发与检测，E-mail：。
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Food Chemistry: X, 2024, 24: 101864., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320882406140269410, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, xref=1, ext=[AuthorCompanyExt(id=1320882406148658019, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, companyId=1320882406140269410, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1College of Grain Science and Technology, Jilin Business and Technology College, Changchun 130507, China), AuthorCompanyExt(id=1320882406161240932, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, companyId=1320882406140269410, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1吉林工商学院粮食学院，吉林长春 130507)]), AuthorCompany(id=1320882406266098533, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, xref=2, ext=[AuthorCompanyExt(id=1320882406274487142, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, companyId=1320882406266098533, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2Changchun Center for Disease Control and Prevention, Physical and Chemical Laboratory, Changchun 130119, China), AuthorCompanyExt(id=1320882406287070055, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, companyId=1320882406266098533, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2长春市疾病预防控制中心理化检验所，吉林长春 130119)]), AuthorCompany(id=1320882406358373224, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, xref=3, ext=[AuthorCompanyExt(id=1320882406366761833, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, companyId=1320882406358373224, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3College of Food Science and Engineering, Jilin University, Changchun 130062, China), AuthorCompanyExt(id=1320882406375150442, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, companyId=1320882406358373224, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3吉林大学食品科学与工程学院，吉林长春 130062)])], figs=[ArticleFig(id=1320882411496395679, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Fig.1, caption=Flow chart of ginseng fermentation and processing, figureFileSmall=E0amGjMclxKcKshRtB2q9A==, figureFileBig=YATGEzoDd59xgVDFmpv0lQ==, tableContent=null), ArticleFig(id=1320882411584476064, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=图1, caption=人参发酵-炮制流程图, figureFileSmall=E0amGjMclxKcKshRtB2q9A==, figureFileBig=YATGEzoDd59xgVDFmpv0lQ==, tableContent=null), ArticleFig(id=1320882411831940001, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Fig.2, caption=Panax ginseng fermentation broth colony logarithmic curve, pH variation, and total acid variation, figureFileSmall=/v9wPuQfkLZC1Hqz723LpQ==, figureFileBig=pUlWnP1H2x25+1luckilCg==, tableContent=null), ArticleFig(id=1320882411924214690, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=图2, caption=人参发酵液菌落对数曲线、pH变化及总酸变化

注：a为发酵中戊糖乳杆菌生长对数曲线；b为发酵中pH变化；c为发酵中总酸变化。

, figureFileSmall=/v9wPuQfkLZC1Hqz723LpQ==, figureFileBig=pUlWnP1H2x25+1luckilCg==, tableContent=null), ArticleFig(id=1320882412020683683, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Fig.3, caption=Effect of different treatments on total polysaccharide and saponin contents of ginseng, figureFileSmall=nSZBdlqwN67ZVgNwR9iJCg==, figureFileBig=K+wHHnWMbVmUM+i1QbDvFg==, tableContent=null), ArticleFig(id=1320882412108764068, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=图3, caption=不同处理条件对人参总糖和总皂苷含量的影响

注：不同小写字母表示具有显著性差异，P<0.05。

, figureFileSmall=nSZBdlqwN67ZVgNwR9iJCg==, figureFileBig=K+wHHnWMbVmUM+i1QbDvFg==, tableContent=null), ArticleFig(id=1320882412217815973, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Fig.4, caption=OPLS-DA score plots of different treatments groups, figureFileSmall=Ksqj4x1pLOplabIgxpIORA==, figureFileBig=8R+/hgxJg/XcMtoaVBHU3A==, tableContent=null), ArticleFig(id=1320882412289119142, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=图4, caption=不同处理条件组OPLS-DA得分图

注：A：鲜人参组，B：发酵人参组，C：发酵-炮制人参组；图6、图8同。

, figureFileSmall=Ksqj4x1pLOplabIgxpIORA==, figureFileBig=8R+/hgxJg/XcMtoaVBHU3A==, tableContent=null), ArticleFig(id=1320882412360422311, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Fig.5, caption=Volcano plots of metabolites in three groups, figureFileSmall=1nQwUqi99UcEIr2kAqxicA==, figureFileBig=xgjwUjjCL6l6Oc+iPsJCbA==, tableContent=null), ArticleFig(id=1320882412431725480, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=图5, caption=三组人参代谢物火山图

注：a为人参与发酵人参代谢物火山图；b为人参和发酵-炮制人参代谢物火山图；c为发酵人参和发酵-炮制人参代谢物火山图。

, figureFileSmall=1nQwUqi99UcEIr2kAqxicA==, figureFileBig=xgjwUjjCL6l6Oc+iPsJCbA==, tableContent=null), ArticleFig(id=1320882412511417257, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Fig.6, caption=Scatter plots of OAV of three groups of ginseng, figureFileSmall=MM1RbU2Ve7fap21mv3VS7A==, figureFileBig=9na+Z5bxCHxg5HiMOIMJSg==, tableContent=null), ArticleFig(id=1320882412586914730, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=图6, caption=三组人参OAV散点图, figureFileSmall=MM1RbU2Ve7fap21mv3VS7A==, figureFileBig=9na+Z5bxCHxg5HiMOIMJSg==, tableContent=null), ArticleFig(id=1320882412674995115, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Fig.7, caption=Fresh ginseng, fermented ginseng and fermented-processed ginseng electronic nose radar, figureFileSmall=YgvQsTuiRQPLGMVb9s0Vtw==, figureFileBig=haJplXfkPn0lG5Ubs8qlbw==, tableContent=null), ArticleFig(id=1320882412758881196, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=图7, caption=鲜人参、发酵人参及发酵-炮制人参电子鼻雷达图, figureFileSmall=YgvQsTuiRQPLGMVb9s0Vtw==, figureFileBig=haJplXfkPn0lG5Ubs8qlbw==, tableContent=null), ArticleFig(id=1320882412825990061, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Fig.8, caption=PCA of fresh ginseng, fermented ginseng and fermented-processed ginseng electronic nose, figureFileSmall=xN5knRUVCOnaibonToTSRw==, figureFileBig=u2jAb+bxc3msmRCwWBOA7Q==, tableContent=null), ArticleFig(id=1320882412893098926, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=图8, caption=鲜人参、发酵人参及发酵-炮制人参电子鼻PCA, figureFileSmall=xN5knRUVCOnaibonToTSRw==, figureFileBig=u2jAb+bxc3msmRCwWBOA7Q==, tableContent=null), ArticleFig(id=1320882412981179311, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Table 1, caption=

Sensor models corresponding to detection objects

, figureFileSmall=null, figureFileBig=null, tableContent=
传感器型号检测对象
W1C苯类和芳香成分
W5S氮氧化合物
W3C芳香成分
W6S氢化物
W5C烷烃化合物
W1S甲基类物质
W1W硫化物
W2S醇类、醛酮类物质
W2W有机硫化物
W3S长链烷烃类物质
), ArticleFig(id=1320882413081842608, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=表1, caption=

传感器型号与对应的检测对象

, figureFileSmall=null, figureFileBig=null, tableContent=
传感器型号检测对象
W1C苯类和芳香成分
W5S氮氧化合物
W3C芳香成分
W6S氢化物
W5C烷烃化合物
W1S甲基类物质
W1W硫化物
W2S醇类、醛酮类物质
W2W有机硫化物
W3S长链烷烃类物质
), ArticleFig(id=1320882413174117297, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Table 2, caption=

Analysis of significant metabolic compounds of fermented ginseng and ginseng in the positive and negative ion mode

, figureFileSmall=null, figureFileBig=null, tableContent=
物质一级分类物质英文名称物质中文名称分子式CASlog2FC类型
胺N,N-dimethyl-1-TetradecanamineN,N-二甲基-1-十四烷胺C16H35N112-75-43.1291238↑
BenzenAmine, 2,4-dimethyl-2,2,4－二甲基苯甲胺C8H11N95-68-13.900090679↑
醇trans-1,4-Cyclohexanedimethanol反-1,4-环己烷二甲醇C8H16O23236-48-4−1.289635495↓
1-butyl-Cyclobutanol1-丁基-环丁醇C8H16O20434-34-8−1.091390721↓
1-Pentanol1-戊醇C5H12O71-41-03.116448032↑
Ethanol, 2-phenoxy-乙醇，2-苯氧基-C8H10O2122-99-63.982587382↑
烃类1-Methyl-2-n-hexylbenzene1-甲基-2-正己基苯C13H201595-10-4−1.116892055↓
Phenol, 4-（2-propenyl）-4-烯丙基苯酚C9H10O501-92-8−1.103951609↓
Benzoic Acid, 4-hydroxy-4-羟基-苯甲酸C7H6O399-96-73.36600828↑
1-（3-methylbutyl）-Cyclopentene1-（3-甲基丁基）-环戊烯C10H1837689-15-9−1.190431462↓
Hexadecane, 2-methyl-2-甲基-十六烷C17H361560-92-5−1.022184467↓
Cetene十六烯C16H32629-73-23.744488256↑
酚3-Methyl-4-（methylamino）phenol3-甲基-4-（甲氨基）苯酚C8H11NO74789-37-0−1.125185975↓
含氮化合物4-butyl-N,N-dimethyl-Benzamide4-丁基-N，N-二甲基苯甲酰胺C13H19NO1000340-29-83.304926098↑
酸Pentanoic Acid戊酸C5H10O2109-52-43.17152615↑
Butanoic Acid丁酸C4H8O2107-92-63.494253882↑
萜类1H-3a,7-Methanoazulene, 2,3,4,7,8,8a-hexahydro-3,6,8,8-tetramethyl-, （3R,3aS,7S,8aR）-（1R，2S，5S，7R）-2,6,6,8-四甲基三环[5.3.1.01,5]十一碳-8-烯C15H2465354-33-8−1.081912521↓
Cyclohexanol, 1-methyl-4-（1-methylethylidene）-1-甲基-4-（1-甲基亚乙基）-环己醇C10H18O586-81-25.955112303↑
1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl-脱氢Β-环柠檬醛C10H14O116-26-76.217841383↑
alpha.-Terpineolα-松油醇C10H18O98-55-56.44875145↑
L-.alpha.-TerpineolL-α-松油醇C10H18O10482-56-16.44875145↑
酮2,5-Dimethylcyclohexanone2,5-二甲基环己酮C8H14O932-51-4−1.135874668↓
Cyclopentanone, 3,3,4-trimethyl-4-（4-methylphenyl）-3,3,4-三甲基-4-（4-甲基苯基）-环戊酮C15H20O56077-23-7−1.029734692↓
Benzophenone二苯甲酮C13H10O119-61-93.193762527↑
杂环化合物Quinazoline, 4-methyl-4-甲基喹唑啉C9H8N2700-46-9−1.247289729↓
Quinoxaline, 2-methyl-甲基喹喔啉C9H8N27251-61-8−1.247289729↓
2-n-Octylfuran2-n-辛基呋喃C12H20O4179-38-8−1.179856283↓
Pyrazine, trimethyl-三甲基吡嗪C7H10N214667-55-13.347831042↑
1H-Pyrrole-2,5-dione, 1-ethyl-1-乙基吡咯-2,5-二酮C6H7NO2128-53-04.252350269↑
酯Ethyl {[（ethylthio）carbonyl]thio}acetate{[（乙硫基）羰基]硫基}乙酸乙酯C7H12O3S21000461-04-5−1.202565489↓
.gamma.-Dodecalactoneγ-十二内酯C12H22O22305-05-7−1.080162199↓
6-Nonynoic acid, methyl ester6-壬酸甲酯C10H16O220731-17-34.991066402↑
), ArticleFig(id=1320882413270586290, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=表2, caption=

正负离子模式下发酵人参与人参共有显著差异代谢化合物分析

, figureFileSmall=null, figureFileBig=null, tableContent=
物质一级分类物质英文名称物质中文名称分子式CASlog2FC类型
胺N,N-dimethyl-1-TetradecanamineN,N-二甲基-1-十四烷胺C16H35N112-75-43.1291238↑
BenzenAmine, 2,4-dimethyl-2,2,4－二甲基苯甲胺C8H11N95-68-13.900090679↑
醇trans-1,4-Cyclohexanedimethanol反-1,4-环己烷二甲醇C8H16O23236-48-4−1.289635495↓
1-butyl-Cyclobutanol1-丁基-环丁醇C8H16O20434-34-8−1.091390721↓
1-Pentanol1-戊醇C5H12O71-41-03.116448032↑
Ethanol, 2-phenoxy-乙醇，2-苯氧基-C8H10O2122-99-63.982587382↑
烃类1-Methyl-2-n-hexylbenzene1-甲基-2-正己基苯C13H201595-10-4−1.116892055↓
Phenol, 4-（2-propenyl）-4-烯丙基苯酚C9H10O501-92-8−1.103951609↓
Benzoic Acid, 4-hydroxy-4-羟基-苯甲酸C7H6O399-96-73.36600828↑
1-（3-methylbutyl）-Cyclopentene1-（3-甲基丁基）-环戊烯C10H1837689-15-9−1.190431462↓
Hexadecane, 2-methyl-2-甲基-十六烷C17H361560-92-5−1.022184467↓
Cetene十六烯C16H32629-73-23.744488256↑
酚3-Methyl-4-（methylamino）phenol3-甲基-4-（甲氨基）苯酚C8H11NO74789-37-0−1.125185975↓
含氮化合物4-butyl-N,N-dimethyl-Benzamide4-丁基-N，N-二甲基苯甲酰胺C13H19NO1000340-29-83.304926098↑
酸Pentanoic Acid戊酸C5H10O2109-52-43.17152615↑
Butanoic Acid丁酸C4H8O2107-92-63.494253882↑
萜类1H-3a,7-Methanoazulene, 2,3,4,7,8,8a-hexahydro-3,6,8,8-tetramethyl-, （3R,3aS,7S,8aR）-（1R，2S，5S，7R）-2,6,6,8-四甲基三环[5.3.1.01,5]十一碳-8-烯C15H2465354-33-8−1.081912521↓
Cyclohexanol, 1-methyl-4-（1-methylethylidene）-1-甲基-4-（1-甲基亚乙基）-环己醇C10H18O586-81-25.955112303↑
1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl-脱氢Β-环柠檬醛C10H14O116-26-76.217841383↑
alpha.-Terpineolα-松油醇C10H18O98-55-56.44875145↑
L-.alpha.-TerpineolL-α-松油醇C10H18O10482-56-16.44875145↑
酮2,5-Dimethylcyclohexanone2,5-二甲基环己酮C8H14O932-51-4−1.135874668↓
Cyclopentanone, 3,3,4-trimethyl-4-（4-methylphenyl）-3,3,4-三甲基-4-（4-甲基苯基）-环戊酮C15H20O56077-23-7−1.029734692↓
Benzophenone二苯甲酮C13H10O119-61-93.193762527↑
杂环化合物Quinazoline, 4-methyl-4-甲基喹唑啉C9H8N2700-46-9−1.247289729↓
Quinoxaline, 2-methyl-甲基喹喔啉C9H8N27251-61-8−1.247289729↓
2-n-Octylfuran2-n-辛基呋喃C12H20O4179-38-8−1.179856283↓
Pyrazine, trimethyl-三甲基吡嗪C7H10N214667-55-13.347831042↑
1H-Pyrrole-2,5-dione, 1-ethyl-1-乙基吡咯-2,5-二酮C6H7NO2128-53-04.252350269↑
酯Ethyl {[（ethylthio）carbonyl]thio}acetate{[（乙硫基）羰基]硫基}乙酸乙酯C7H12O3S21000461-04-5−1.202565489↓
.gamma.-Dodecalactoneγ-十二内酯C12H22O22305-05-7−1.080162199↓
6-Nonynoic acid, methyl ester6-壬酸甲酯C10H16O220731-17-34.991066402↑
), ArticleFig(id=1320882414952502195, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Table 3, caption=

Analysis of significant differences in metabolic compounds of fermented-processed ginseng and fermented ginseng in the positive and negative ion mode

, figureFileSmall=null, figureFileBig=null, tableContent=
物质一级分类物质英文名称物质中文名称分子式CASlog2FC类型
醇3-Cyclohexene-1-ethanol3-环己烯-1-乙醇C8H14O18240-10-3−1.435643926↓
3-Cyclopentyl-1-propanol3-环戊基-1-丙醇C8H16O767-05-5−1.429132477↓
烃类（1-butyloctyl）-Benzene（1-丁基辛基）-苯C18H302719-63-3−1.216556977↓
（1-methylundecyl）-Benzene（1-甲基十一烷基）-苯C18H302719-61-1−1.216556977↓
（1-pentylheptyl）-Benzene（1-戊基庚基）-苯C18H302719-62-2−1.216556977↓
1,5,5-trimethyl-3-methylene-Cyclohexene1,5,5-三甲基-3-亚甲基-环己烯C10H1616609-28-2−1.319758033↓
3-ethenyl-Cyclooctene3-乙烯基-环辛烯C10H162213-60-7−1.303178314↓
2-methyl-2-Decene2-甲基-2-癸烯C11H2223381-92-2−1.290248438↓
Cyclooctane环辛烷C8H16292-64-8−1.253988563↓
ethyl-Cyclopentane乙基环戊烷C7H141640-89-75.484507698↑
3-（2-methylpropyl）-Cyclohexene3-（2-甲基丙基）-环己烯C10H184104-56-75.65782758↑
含氮化合物tetraethyl-Urea四乙基脲C9H20N2O1187-03-7−1.494185427↓
4-Cyanocyclohexene4-氰基环己烯C7H9N100-45-8−1.315717793↓
醛5-Hydroxymethylfurfural5-氧甲基糠醛C6H6O367-47-0−1.264278332↓
Tonalid吐纳麝香C18H26O21145-77-7−1.383607466↓
Heptadecanal十七醛C17H34O1000376-70-04.932174219↑
2,4-Nonadienal2,4-壬二烯醛C9H14O6750-03-46.341004162↑
2,4-Nonadienal, （E,E）-（E,E）-2,4-壬二烯醛C9H14O5910-87-26.341004162↑
3-FurAldehyde3-甲醛C5H4O2498-60-211.48442572↑
酸2-Methylheptanoic Acid2-甲基庚酸C8H16O21188-02-9−1.188319743↓
萜类beta.-Phellandreneβ-水芹烯C10H16555-10-2−1.443177957↓
Bicyclo[2.2.1]heptane, 7,7-dimethyl-2-methylene-7,7-二甲基-2-亚甲基-双环[2.2.1]庚烷C10H16471-84-1−1.224217831↓
Linalool芳樟醇C10H18O78-70-6−1.135417713↓
Naphthalene, decahydro-4a-methyl-1-methylene-7-（1-methylethenyl）-,[4aR-（4a.alpha.,7.alpha.,8a.beta.）]-β-芹子烯C15H2417066-67-06.276553738↑
酮2-Nonanone2-壬基酮C9H18O821-55-6−1.492186138↓
4-Nonanone4-壬酮C9H18O4485-09-0−1.492186138↓
Acetophenone, 4'-hydroxy-4'-羟基-苯乙酮C8H8O299-93-4−1.437007753↓
Ethanone, 1-（3-hydroxyphenyl）-1-（3-羟苯基）-乙酮C8H8O2121-71-1−1.437007753↓
Cyclohexanone, 2,2,6-trimethyl-2,2,6-三甲基-环己酮C9H16O2408-37-9−1.313851897↓
2-Tridecanone2-十三酮C13H26O593-08-84.144735087↑
2,4-dimethyl-3-Pentanone2,4-二甲基-3-戊酮C7H14O565-80-04.802531145↑
2（5H）-Furanone2（5H）-呋喃酮C4H4O2497-23-45.499095054↑
4-acetyl-3-Carene4-乙酰基-3-胡萝卜素C12H18O1000156-14-16.268625699↑
2-methyl-2-Cyclopenten-1-one2-甲基-2-环戊烯-1-酮C6H8O1120-73-612.38634438↑
杂环化合物6-methyl-7-Oxa-8-azabicyclo[4.2.1]non-8-ene6-甲基-7-氧杂-8-氮杂双环[4.2.1]非-8-烯C8H13NO1000362-10-7−1.347814539↓
3-Amino-5-pyrazolol3-氨基-5-吡唑洛尔C3H5N3O6126-22-3−1.236940166↓
Indole吲哚C8H7N120-72-94.133784066↑
Acetylpyrazine乙酰吡嗪C6H6N2O22047-25-24.578863699↑
Ethanone, 1-（2-furanyl）-乙酰呋喃C6H6O21192-62-77.974593965↑
酯Acetic acid, pentyl ester乙酸戊酯C7H14O2628-63-7−1.395842314↓
2-Ethylhexyl 2-ethylhexanoate2-乙基己酯 2-乙基己酸酯C16H32O27425-14-1−1.275080266↓
Ethyl 4-oxo-2-phenylpentanoate4-氧代-2-苯基戊酸乙酯C13H16O31000427-11-24.380966315↑
3-hydroxy-Benzoic acid, methyl ester3-羟基苯甲酸甲酯C8H8O319438-10-94.959674642↑
Butanoic acid, ethyl ester丁酸乙酯C6H12O2105-54-45.179177345↑
), ArticleFig(id=1320882415107691444, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=表3, caption=

正负离子模式下发酵-炮制人参与发酵人参共有显著差异代谢化合物分析

, figureFileSmall=null, figureFileBig=null, tableContent=
物质一级分类物质英文名称物质中文名称分子式CASlog2FC类型
醇3-Cyclohexene-1-ethanol3-环己烯-1-乙醇C8H14O18240-10-3−1.435643926↓
3-Cyclopentyl-1-propanol3-环戊基-1-丙醇C8H16O767-05-5−1.429132477↓
烃类（1-butyloctyl）-Benzene（1-丁基辛基）-苯C18H302719-63-3−1.216556977↓
（1-methylundecyl）-Benzene（1-甲基十一烷基）-苯C18H302719-61-1−1.216556977↓
（1-pentylheptyl）-Benzene（1-戊基庚基）-苯C18H302719-62-2−1.216556977↓
1,5,5-trimethyl-3-methylene-Cyclohexene1,5,5-三甲基-3-亚甲基-环己烯C10H1616609-28-2−1.319758033↓
3-ethenyl-Cyclooctene3-乙烯基-环辛烯C10H162213-60-7−1.303178314↓
2-methyl-2-Decene2-甲基-2-癸烯C11H2223381-92-2−1.290248438↓
Cyclooctane环辛烷C8H16292-64-8−1.253988563↓
ethyl-Cyclopentane乙基环戊烷C7H141640-89-75.484507698↑
3-（2-methylpropyl）-Cyclohexene3-（2-甲基丙基）-环己烯C10H184104-56-75.65782758↑
含氮化合物tetraethyl-Urea四乙基脲C9H20N2O1187-03-7−1.494185427↓
4-Cyanocyclohexene4-氰基环己烯C7H9N100-45-8−1.315717793↓
醛5-Hydroxymethylfurfural5-氧甲基糠醛C6H6O367-47-0−1.264278332↓
Tonalid吐纳麝香C18H26O21145-77-7−1.383607466↓
Heptadecanal十七醛C17H34O1000376-70-04.932174219↑
2,4-Nonadienal2,4-壬二烯醛C9H14O6750-03-46.341004162↑
2,4-Nonadienal, （E,E）-（E,E）-2,4-壬二烯醛C9H14O5910-87-26.341004162↑
3-FurAldehyde3-甲醛C5H4O2498-60-211.48442572↑
酸2-Methylheptanoic Acid2-甲基庚酸C8H16O21188-02-9−1.188319743↓
萜类beta.-Phellandreneβ-水芹烯C10H16555-10-2−1.443177957↓
Bicyclo[2.2.1]heptane, 7,7-dimethyl-2-methylene-7,7-二甲基-2-亚甲基-双环[2.2.1]庚烷C10H16471-84-1−1.224217831↓
Linalool芳樟醇C10H18O78-70-6−1.135417713↓
Naphthalene, decahydro-4a-methyl-1-methylene-7-（1-methylethenyl）-,[4aR-（4a.alpha.,7.alpha.,8a.beta.）]-β-芹子烯C15H2417066-67-06.276553738↑
酮2-Nonanone2-壬基酮C9H18O821-55-6−1.492186138↓
4-Nonanone4-壬酮C9H18O4485-09-0−1.492186138↓
Acetophenone, 4'-hydroxy-4'-羟基-苯乙酮C8H8O299-93-4−1.437007753↓
Ethanone, 1-（3-hydroxyphenyl）-1-（3-羟苯基）-乙酮C8H8O2121-71-1−1.437007753↓
Cyclohexanone, 2,2,6-trimethyl-2,2,6-三甲基-环己酮C9H16O2408-37-9−1.313851897↓
2-Tridecanone2-十三酮C13H26O593-08-84.144735087↑
2,4-dimethyl-3-Pentanone2,4-二甲基-3-戊酮C7H14O565-80-04.802531145↑
2（5H）-Furanone2（5H）-呋喃酮C4H4O2497-23-45.499095054↑
4-acetyl-3-Carene4-乙酰基-3-胡萝卜素C12H18O1000156-14-16.268625699↑
2-methyl-2-Cyclopenten-1-one2-甲基-2-环戊烯-1-酮C6H8O1120-73-612.38634438↑
杂环化合物6-methyl-7-Oxa-8-azabicyclo[4.2.1]non-8-ene6-甲基-7-氧杂-8-氮杂双环[4.2.1]非-8-烯C8H13NO1000362-10-7−1.347814539↓
3-Amino-5-pyrazolol3-氨基-5-吡唑洛尔C3H5N3O6126-22-3−1.236940166↓
Indole吲哚C8H7N120-72-94.133784066↑
Acetylpyrazine乙酰吡嗪C6H6N2O22047-25-24.578863699↑
Ethanone, 1-（2-furanyl）-乙酰呋喃C6H6O21192-62-77.974593965↑
酯Acetic acid, pentyl ester乙酸戊酯C7H14O2628-63-7−1.395842314↓
2-Ethylhexyl 2-ethylhexanoate2-乙基己酯 2-乙基己酸酯C16H32O27425-14-1−1.275080266↓
Ethyl 4-oxo-2-phenylpentanoate4-氧代-2-苯基戊酸乙酯C13H16O31000427-11-24.380966315↑
3-hydroxy-Benzoic acid, methyl ester3-羟基苯甲酸甲酯C8H8O319438-10-94.959674642↑
Butanoic acid, ethyl ester丁酸乙酯C6H12O2105-54-45.179177345↑
), ArticleFig(id=1320882415212549045, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=EN, label=Table 4, caption=

OAV analysis results of ginseng aroma components in three groups

, figureFileSmall=null, figureFileBig=null, tableContent=
物质
一级分类		物质分子式香气描述阈值[40]
（µg/mL）		OAV
ABC
醇2-苯氧基乙醇C8H10O2玫瑰，脂肪味6.90×1024.39×10−91.01×10−71.13×10−7
1-戊醇C5H12O坚果，燃油53.88×10−44.75×10−34.05×10−3
十四醇C14H30O果味，鸢尾花香，椰子52.27×10−21.28×10−31.11×10−2
5-甲基-2-（1-甲基乙基）-环己醇C10H20O薄荷脑, 薄荷香5.00×10−19.16×10−41.30×10−31.79×10−2
壬醇C9H20O脂肪味，花香，玫瑰花5.30×10−32.48×1033.19×1033.19×102
1-庚醇C7H16O草味3.00×10−31.58×1044.05×1042.10×103
3-（甲硫基）-1-丙醇C4H10OS卷心菜，熟土豆，大蒜3.60×10−25.89×1011.74×1018.01
烃类萘C10H8辛辣味，柏油味5.00×10−22.78×1013.34×1014.1
十五烷C15H32蜡烛味1.30×1042.81×10−91.83×10−91.32×10−9
酚异丁香酚C10H12O2甜味，辣味，丁香花香，木质香，花香1.00×10−11.281.822.26×10−1
丁香酚C8H10O3烟熏味，苯酚味，香醋味，培根味，木质香2.90×10−27.71.05×1014.59
草蒿脑C10H12O甜味，茴香味, 香辛料, 草药味3.50×10−21.39×1011.49×1012.1
对甲酚C7H8O苯酚，水仙花味2.40×10−49.90×1039.38×1046.66×105
间甲酚C7H8O烟熏味，石油味3.80×10−13.95×10−33.74×10−22.66×10−1
对苯三酚C10H14O甜味，果味，樱桃，香豆素，花香，樟脑5.11.16×10−41.04×10−38.02×10−4
醛（Z）-3-己烯醛C6H10O脂肪味，青草味，水果香，苹果味4.00×10−33.33×1014.18×1021.69×103
庚醛C7H14O醛味，脂肪味，草药味，葡萄酒2.80×10−31.58×1031.39×1041.99×104
2,4-壬二烯醛C9H14O脂肪味，黄瓜5.00×10−51.97×1065.69×1064.97×108
（E,E）-2,4-壬二烯醛C9H14O脂肪味，蜡质，黄瓜1.60×10−41.92×1055.56×1054.85×107
己醛C6H12O醛味，青草味，醋味5.00×10−31.05×1031.15×1031.44×104
5-氧甲基糠醛C6H6O3脂肪味，黄油，蜡质，焦糖1.00×1034.30×10−75.65×10−72.19×10−7
酸戊酸C5H10O2酸味1.50×10−42.47×1053.28×1062.77×105
十一碳烯酸C11H20O2甜味，木质味2.38.99×10−36.60×10−37.82×10−4
十一碳酸C11H22O2蜡质，奶油，奶酪，脂肪味，椰子1.00×1017.85×10−47.16×10−41.13×10−4
萜类L-α-松油醇C10H18O丁香花香，花香3.30×10−12.56×10−13.31×1013.48
α-松油醇C10H18O松香，鸢尾花香3.00×10−13.09×10−14.00×1014.21
脱氢Β-环柠檬醛C10H14O青草味，苯酚，迷迭香，烟草，辛辣味3.00×10−34.21×1024.54×1046.46×103
松油烯-4-醇C10H18O松香，肉豆蔻1.29.57×10−41.36×10−31.93×10−2
薄荷醇C10H20O薄荷味9.00×10−12.83×10−44.02×10−45.53×10−3
3,6-二氢-4-甲基-2-（2-甲基-1-丙烯基）-2H-吡喃C10H16O青草味，水仙花香，芹菜8.00×10−25.67×10−17.70×10−18.11
α-蒎烯C10H16樟脑，甜味，木质香2.74×10−16.34×1016.54×1015.94
茴香脑C10H12O甜的，花香的1.50×10−29.31×1012.26×1021.31×101
（Z）-β-辛二烯C10H16花香，青草香，花香，甜味3.40×10−28.14×1037.29×1037.5
香芹酮C10H14O薄荷味，甘草6.70×10−25.097.167.40×10−1
（+）-香芹酮C10H14O香料，薄荷味，面包，香菜味1.00×10−22.29×1023.22×1023.32×101
β-石竹烯C15H24甜味，木质香，香料，丁香花香1.549.42×10−11.061.68
月桂烯C10H16香醋，香料1.50×10−22.18×1032.12×1031.69×103
β-罗勒烯C10H16甜的，草药味3.40×10−28.14×1037.29×1037.5
芳樟醇C10H18O花香6.00×10−33.21×1044.61×1042.01×104
酮（Z）-3-甲基-2-（2-戊烯基）-2-环戊烯-1-酮C11H16O木质，草本，花香，辛辣，茉莉，芹菜2.60×10−47.27×1037.00×1041.36×105
2（5H）-呋喃酮C4H4O2黄油味6.00×10−21.642.349.90×101
2,4-二甲基-3-戊酮C7H14O丙酮8.00×10−21.95×10−22.77×10−27.25×10−1
十一烷酮C11H22O蜡质，果味，奶油，脂肪，鸢尾花香6.20×10−31.52×1027.05×1021.24×104
2-十三酮C13H26O脂肪味，蜡质，乳制品，椰子，坚果，青草香5.00×10−14.78×10−26.35×10−21.1
杂环化合物三甲基吡嗪C7H10N2坚果味，可可味，烘焙，土豆，花生，榛子2.90×10−11.06×10−21.51×10−11.79×10−1
戊基呋喃C9H14O果香，豆类，蔬菜6.00×10−33.53×1025.60×1022.87×104
吲哚C8H7N花香，樟脑丸4.00×10−23.336.711.10×102
1-甲基-1H-吡咯-2-甲醛C6H7NO烧烤味，坚果味3.70×10−23.46×1024.61×1024.11×103
异丙基甲氧基吡嗪C8H12N2O豆类，巧克力味，坚果味2.00×10−61.12×10111.63×10111.81×1010
吡嗪C4H4N2辛辣，甜味，玉米，榛子，大麦1.80×1021.53×10−81.17×10−73.57×10−7
酯γ-非内酯C9H16O2椰子，木质香7.90×10−35.85×1018.51×1022.35×103
γ-十一内酯C11H20O2果味，桃子味，奶油味，脂肪味，乳酸味，杏味，椰子味2.10×10−33.34×1033.30×1044.95×104
水杨酸甲酯C8H8O3焦糖味，薄荷味4.00×10−23.213.14×1014.36
丁酸乙酯C6H12O2酒精5.30×10−57.85×1054.78×1051.62×107
乙酸松油酯C12H20O2青草香，佛手柑，薰衣草，酸橙，柑橘2.51.075.43×10−14.01×10−2
乙酸香茅酯C12H22O2花香，玫瑰，水果，柑橘，木质香，热带水果16.16×10−12.99×10−16.06×10−2
环戊烷乙酸3-氧-2-戊基甲酯C13H22O3花香，脂肪味，茉莉花香1.30×10−25.28×1013.611.57×101
月桂酸乙酯C14H28O2甜的，蜡质，花香，肥皂味5.00×10−12.36×10−34.45×10−33.61×10−2
顺-3-己烯基水杨酸酯C13H16O3花香，青草香，脂肪味1.15×10−16.85×10−19.95×10−17.19
乙酸苄酯C9H10O2甜味，花香，果香，茉莉香3.64×10−12.77×10−14.70×10−12.69×10−2
), ArticleFig(id=1320882415321600950, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882399458743118, language=CN, label=表4, caption=

三组人参特征香气成分OAV分析结果

, figureFileSmall=null, figureFileBig=null, tableContent=
物质
一级分类		物质分子式香气描述阈值[40]
（µg/mL）		OAV
ABC
醇2-苯氧基乙醇C8H10O2玫瑰，脂肪味6.90×1024.39×10−91.01×10−71.13×10−7
1-戊醇C5H12O坚果，燃油53.88×10−44.75×10−34.05×10−3
十四醇C14H30O果味，鸢尾花香，椰子52.27×10−21.28×10−31.11×10−2
5-甲基-2-（1-甲基乙基）-环己醇C10H20O薄荷脑, 薄荷香5.00×10−19.16×10−41.30×10−31.79×10−2
壬醇C9H20O脂肪味，花香，玫瑰花5.30×10−32.48×1033.19×1033.19×102
1-庚醇C7H16O草味3.00×10−31.58×1044.05×1042.10×103
3-（甲硫基）-1-丙醇C4H10OS卷心菜，熟土豆，大蒜3.60×10−25.89×1011.74×1018.01
烃类萘C10H8辛辣味，柏油味5.00×10−22.78×1013.34×1014.1
十五烷C15H32蜡烛味1.30×1042.81×10−91.83×10−91.32×10−9
酚异丁香酚C10H12O2甜味，辣味，丁香花香，木质香，花香1.00×10−11.281.822.26×10−1
丁香酚C8H10O3烟熏味，苯酚味，香醋味，培根味，木质香2.90×10−27.71.05×1014.59
草蒿脑C10H12O甜味，茴香味, 香辛料, 草药味3.50×10−21.39×1011.49×1012.1
对甲酚C7H8O苯酚，水仙花味2.40×10−49.90×1039.38×1046.66×105
间甲酚C7H8O烟熏味，石油味3.80×10−13.95×10−33.74×10−22.66×10−1
对苯三酚C10H14O甜味，果味，樱桃，香豆素，花香，樟脑5.11.16×10−41.04×10−38.02×10−4
醛（Z）-3-己烯醛C6H10O脂肪味，青草味，水果香，苹果味4.00×10−33.33×1014.18×1021.69×103
庚醛C7H14O醛味，脂肪味，草药味，葡萄酒2.80×10−31.58×1031.39×1041.99×104
2,4-壬二烯醛C9H14O脂肪味，黄瓜5.00×10−51.97×1065.69×1064.97×108
（E,E）-2,4-壬二烯醛C9H14O脂肪味，蜡质，黄瓜1.60×10−41.92×1055.56×1054.85×107
己醛C6H12O醛味，青草味，醋味5.00×10−31.05×1031.15×1031.44×104
5-氧甲基糠醛C6H6O3脂肪味，黄油，蜡质，焦糖1.00×1034.30×10−75.65×10−72.19×10−7
酸戊酸C5H10O2酸味1.50×10−42.47×1053.28×1062.77×105
十一碳烯酸C11H20O2甜味，木质味2.38.99×10−36.60×10−37.82×10−4
十一碳酸C11H22O2蜡质，奶油，奶酪，脂肪味，椰子1.00×1017.85×10−47.16×10−41.13×10−4
萜类L-α-松油醇C10H18O丁香花香，花香3.30×10−12.56×10−13.31×1013.48
α-松油醇C10H18O松香，鸢尾花香3.00×10−13.09×10−14.00×1014.21
脱氢Β-环柠檬醛C10H14O青草味，苯酚，迷迭香，烟草，辛辣味3.00×10−34.21×1024.54×1046.46×103
松油烯-4-醇C10H18O松香，肉豆蔻1.29.57×10−41.36×10−31.93×10−2
薄荷醇C10H20O薄荷味9.00×10−12.83×10−44.02×10−45.53×10−3
3,6-二氢-4-甲基-2-（2-甲基-1-丙烯基）-2H-吡喃C10H16O青草味，水仙花香，芹菜8.00×10−25.67×10−17.70×10−18.11
α-蒎烯C10H16樟脑，甜味，木质香2.74×10−16.34×1016.54×1015.94
茴香脑C10H12O甜的，花香的1.50×10−29.31×1012.26×1021.31×101
（Z）-β-辛二烯C10H16花香，青草香，花香，甜味3.40×10−28.14×1037.29×1037.5
香芹酮C10H14O薄荷味，甘草6.70×10−25.097.167.40×10−1
（+）-香芹酮C10H14O香料，薄荷味，面包，香菜味1.00×10−22.29×1023.22×1023.32×101
β-石竹烯C15H24甜味，木质香，香料，丁香花香1.549.42×10−11.061.68
月桂烯C10H16香醋，香料1.50×10−22.18×1032.12×1031.69×103
β-罗勒烯C10H16甜的，草药味3.40×10−28.14×1037.29×1037.5
芳樟醇C10H18O花香6.00×10−33.21×1044.61×1042.01×104
酮（Z）-3-甲基-2-（2-戊烯基）-2-环戊烯-1-酮C11H16O木质，草本，花香，辛辣，茉莉，芹菜2.60×10−47.27×1037.00×1041.36×105
2（5H）-呋喃酮C4H4O2黄油味6.00×10−21.642.349.90×101
2,4-二甲基-3-戊酮C7H14O丙酮8.00×10−21.95×10−22.77×10−27.25×10−1
十一烷酮C11H22O蜡质，果味，奶油，脂肪，鸢尾花香6.20×10−31.52×1027.05×1021.24×104
2-十三酮C13H26O脂肪味，蜡质，乳制品，椰子，坚果，青草香5.00×10−14.78×10−26.35×10−21.1
杂环化合物三甲基吡嗪C7H10N2坚果味，可可味，烘焙，土豆，花生，榛子2.90×10−11.06×10−21.51×10−11.79×10−1
戊基呋喃C9H14O果香，豆类，蔬菜6.00×10−33.53×1025.60×1022.87×104
吲哚C8H7N花香，樟脑丸4.00×10−23.336.711.10×102
1-甲基-1H-吡咯-2-甲醛C6H7NO烧烤味，坚果味3.70×10−23.46×1024.61×1024.11×103
异丙基甲氧基吡嗪C8H12N2O豆类，巧克力味，坚果味2.00×10−61.12×10111.63×10111.81×1010
吡嗪C4H4N2辛辣，甜味，玉米，榛子，大麦1.80×1021.53×10−81.17×10−73.57×10−7
酯γ-非内酯C9H16O2椰子，木质香7.90×10−35.85×1018.51×1022.35×103
γ-十一内酯C11H20O2果味，桃子味，奶油味，脂肪味，乳酸味，杏味，椰子味2.10×10−33.34×1033.30×1044.95×104
水杨酸甲酯C8H8O3焦糖味，薄荷味4.00×10−23.213.14×1014.36
丁酸乙酯C6H12O2酒精5.30×10−57.85×1054.78×1051.62×107
乙酸松油酯C12H20O2青草香，佛手柑，薰衣草，酸橙，柑橘2.51.075.43×10−14.01×10−2
乙酸香茅酯C12H22O2花香，玫瑰，水果，柑橘，木质香，热带水果16.16×10−12.99×10−16.06×10−2
环戊烷乙酸3-氧-2-戊基甲酯C13H22O3花香，脂肪味，茉莉花香1.30×10−25.28×1013.611.57×101
月桂酸乙酯C14H28O2甜的，蜡质，花香，肥皂味5.00×10−12.36×10−34.45×10−33.61×10−2
顺-3-己烯基水杨酸酯C13H16O3花香，青草香，脂肪味1.15×10−16.85×10−19.95×10−17.19
乙酸苄酯C9H10O2甜味，花香，果香，茉莉香3.64×10−12.77×10−14.70×10−12.69×10−2
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基于代谢组学及电子鼻解析人参发酵-炮制挥发性代谢物特征
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钟姝凝 1 , 李佳宁 1 , 唐开红 2 , 刁梦雪 3 , 杨轶 1 , 江璐秀 1 , 肖语馨 1 , 张园园 1, *
食品工业科技 | 分析检测 2026,47(15): 298-309
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食品工业科技 |分析检测 2026 , 47 (15) : 298 -309
基于代谢组学及电子鼻解析人参发酵-炮制挥发性代谢物特征
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钟姝凝（1993−），女，博士，讲师，研究方向：食品生物技术，E-mail：

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钟姝凝1 , 李佳宁1, 唐开红2, 刁梦雪3, 杨轶1, 江璐秀1, 肖语馨1, 张园园1, *
作者信息
  • 1吉林工商学院粮食学院，吉林长春 130507
  • 2长春市疾病预防控制中心理化检验所，吉林长春 130119
  • 3吉林大学食品科学与工程学院，吉林长春 130062
通讯作者:
张园园（1983−），女，博士，副教授，研究方向：功能性食品开发与检测，E-mail：。
作者简介:

钟姝凝（1993−），女，博士，讲师，研究方向：食品生物技术，E-mail：

Volatile Metabolite Characteristics in Ginseng Fermentation and Processing Based on Metabolomics and Electronic Nose Analysis
Shuning ZHONG1 , Jianing LI1, Kaihong TANG2, Mengxue DIAO3, Yi YANG1, Luxiu JIANG1, Yuxin XIAO1, Yuanyuan ZHANG1, *
Affiliations
  • 1College of Grain Science and Technology, Jilin Business and Technology College, Changchun 130507, China
  • 2Changchun Center for Disease Control and Prevention, Physical and Chemical Laboratory, Changchun 130119, China
  • 3College of Food Science and Engineering, Jilin University, Changchun 130062, China
出版时间: 2026-08-01 doi: 10.13386/j.issn1002-0306.2025050332
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本研究旨在解析人参经乳酸菌发酵结合传统炮制后挥发性代谢物的变化规律及其对风味的影响。采用戊糖乳杆菌对人参进行发酵，并进一步实施炮制加工，运用非靶向GC-MS代谢组学与电子鼻技术对处理前后样品进行系统性分析。结果表明，发酵及发酵-炮制处理显著降低了总糖含量，由556 mg/g降至335 mg/g和221 mg/g，而总皂苷含量则由194 mg/g先下降至140 mg/g后回升至221 mg/g，发酵与炮制显著改变了人参挥发性成分组成，共鉴定出77种显著差异代谢物，主要包括醇类、萜类、烃类、酮类、杂环化合物及酯类等11大类。芳樟醇、α-蒎烯等关键香气活性成分的OAV变化表明处理后人参整体风味由青草气与刺激味向柔和、协调的果香与焦糖香转变。电子鼻分析结果与GC-MS及OAV分析一致，发酵增强了人参酸香与果香特征，炮制过程生成焦糖香与甜香物质。本研究揭示了发酵与炮制的协同作用机制，为人参深加工及其风味品质调控提供了重要的理论依据与技术参考。

人参  /  挥发性代谢物  /  非靶向代谢组学  /  电子鼻  /  发酵  /  炮制

This study aimed to analyze the variation patterns of volatile metabolites in ginseng after lactic acid bacteria fermentation combined with traditional processing and their influence on flavor. Ginseng was fermented with Lactobacillus pentosus and further processed. Non-targeted GC-MS metabolomics and electronic nose technology were used to conduct systematic analysis of the samples before and after treatment. The results showed that fermentation and fermentation-processing treatment significantly reduced the total sugar content from 556 mg/g to 335 mg/g and 221 mg/g, while the total saponin content first decreased from 194 mg/g to 140 mg/g and then rebounded to 221 mg/g. Fermentation and processing significantly changed the composition of volatile components in ginseng. A total of 77 significantly differentiated metabolites were identified, mainly including 11 major categories such as alcohols, terpenoids, hydrocarbons, ketones, heterocyclic compounds and esters. The changes in OAV of key aroma active components such as linalool and α-pinene indicated that the overall flavor of ginseng after treatment had transformed from grassy and pungent to a soft and harmonious fruity and caramel aroma. The analysis results of electronic nose were consistent with those of GC-MS and OAV. Fermentation enhanced the sour and fruity aroma characteristics of ginseng, and the processing process generated caramel aroma and sweet aroma substances. This study reveals the synergistic mechanism of fermentation and processing, providing an important theoretical basis and technical reference for the deep processing of ginseng and the regulation of its flavor and quality.

ginseng  /  volatile metabolites  /  non-targeted metabolomics  /  electronic nose  /  fermentation  /  processing
钟姝凝, 李佳宁, 唐开红, 刁梦雪, 杨轶, 江璐秀, 肖语馨, 张园园. 基于代谢组学及电子鼻解析人参发酵-炮制挥发性代谢物特征. 食品工业科技, 2026 , 47 (15) : 298 -309 . DOI: 10.13386/j.issn1002-0306.2025050332
Shuning ZHONG, Jianing LI, Kaihong TANG, Mengxue DIAO, Yi YANG, Luxiu JIANG, Yuxin XIAO, Yuanyuan ZHANG. Volatile Metabolite Characteristics in Ginseng Fermentation and Processing Based on Metabolomics and Electronic Nose Analysis[J]. Science and Technology of Food Industry, 2026 , 47 (15) : 298 -309 . DOI: 10.13386/j.issn1002-0306.2025050332
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挥发性代谢组学作为代谢组学的重要分支，专注于解析生物体系中挥发性有机化合物（VOCs）的组成与动态变化规律[1]。在发酵食品与中药材加工中，VOCs不仅决定产品的风味与香气，还反映了微生物代谢活动与物质转化过程的复杂性[2]。微生物发酵作为中药材加工的重要手段，能够通过酶促反应转化难以吸收的成分，生成新的活性物质，提升药材的功效与安全性，并改善其风味特性。已有研究表明，特定菌种和工艺可显著改变中药材提取液中的风味组成，如六神曲发酵可提升酸、酯类等风味物质[3]，祛湿汤经乳酸菌发酵后风味更加丰富，感官品质显著改善[4]。人参作为传统名贵中药材，富含人参皂苷、多糖、黄酮等活性成分，具有显著的药理作用，但其原材料风味强烈、部分成分生物利用度低，限制了其在食品化和功能化产品中的应用。
近年来，乳酸菌因其益生特性和强大代谢能力而成为发酵研究的热点，在酸奶、泡菜等发酵食品中被广泛应用，能改善肠道功能[5]、降低血液胆固醇[6]，并通过产生多种酶类促进代谢物转化，生成新的有益物质。在食品原料如麻竹笋、雪花梨汁和芸豆乳的发酵中，乳酸菌显著提升了VOCs含量和抗氧化活性，从而改善了产品品质。鉴于人参在传统医学中的重要地位及其在现代功能食品开发中的潜力，探索其风味改良路径具有重要意义。国内外研究证实乳酸菌发酵可有效增强人参皂苷的转化率[7]，提升稀有皂苷（如Rg3、Rh2和CK等）含量，并同步改善基质的口感和风味品质。例如，副干酪乳杆菌发酵人参可使稀有皂苷总含量提升[8]，而植物乳杆菌与酵母混合发酵西洋参显著增加酯类物质、降低苦味[9]，并提升抗氧化活性[10]。此外，电子鼻与GC-MS联用技术已逐步应用于发酵风味物质的定性与定量分析，如发酵奶油中关键风味成分的鉴定[11]及鱼露发酵中鱼腥味的削减机制研究[12]，为风味组学研究提供了可靠方法。然而，现有研究多聚焦于皂苷转化及非挥发性代谢物，对人参发酵过程中VOCs的动态变化、关键香气活性成分的形成机制及其与微生物代谢的关联仍缺乏系统解析[13]。
基于此，本研究以戊糖乳杆菌发酵联用传统炮制工艺处理人参，结合非靶向GC-MS挥发性代谢组学与电子鼻技术，系统分析发酵与炮制阶段人参VOCs的组成变化，鉴定关键香气活性成分，并探讨风味改善的代谢基础。本研究不仅有助于揭示乳酸菌发酵对人参风味的重塑机制，也为中药发酵产品的感官品质优化与功能化开发提供科学依据。
1　材料与方法
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1.1　材料与仪器
人参皂苷标准品Rg1　色谱纯，中国BioBioPha公司；人参皂苷标准品Re、Rb1　色谱纯，德国Sigma-Aldrich公司；氯化钠、甲醇、正丁醇　分析纯，中国国药公司；苯酚、浓硫酸、正己烷、环氧七氯内标溶液　分析纯，美国Merck公司；五年生鲜人参　吉林省长白山人参有限公司；戊糖乳杆菌菌株（Lactiplantibacillus pentosus，L. pentosus）　从泡菜中提取，现贮存于吉林工商学院（GenBank数据库登录号：SRR29937423）；玉米淀粉　新良集团；红糖　甘汁园糖业有限公司；正构烷烃混合标准品（C7~C30）　分析纯，北京谱标科技有限公司。
8890-7000E型GC-MS、DB-5MS（配有30 m×0.25 mm×0.25 µm色谱柱）、2 cm 30 µm DVB/CWR/PDMS萃取头、PHS-3BW型数显pH计　德国Agilent公司；MM400型球磨仪　德国Retsch公司；MS105DU电子天平　瑞士METTLER TOLEDO公司；SPME Arrow型固相微萃取装置、Fiber Conditioning Station型老化装置、Agitator样品加热箱　瑞士CTC Analytics AG公司；PEN3型电子鼻　德国AIRSENSE公司。
1.2　实验方法
1.2.1　人参发酵工艺
原料按照如下的发酵工艺加工，具体操作如图1所示。选择无霉变、无虫害的鲜人参作为原料，称取一定量的人参清洗干净，按照料液比1:20（g:mL）添加100 ℃沸水浸泡灭菌，放于恒温箱自然冷却至20 ℃。
将−80 ℃甘油保藏的戊糖乳杆菌菌种室温解冻后，于MRS固体培养基划线，37 ℃恒温培养24 h，挑取单菌落转接至MRS液体培养基，37 ℃静置培养24 h，再以2%（v/v）接种量连续传代2次，获得实验用活化菌种。以50~80 g/L的总添加量向培养基中加入1:1的玉米淀粉和红糖，并接入接种量为2%的戊糖乳杆菌，放入已灭菌的整株人参，37 ℃的温度培养3.5 d[14]。发酵结束后，立即95 ℃，10 min灭菌，终止发酵，得到发酵人参。
将人参从培养基中取出，干燥至表面无明显水分放入灭菌锅中100 ℃焖蒸60 min，再放入干燥箱95 ℃干燥60 min[15]，交替进行蒸制与干燥共5个循环，得到发酵-炮制人参。
1.2.2　菌落对数、pH及酸度的测定
将发酵液按比例进行梯度稀释，涂布于平板上进行计数分析[16]。采用PHS-3BW型数显pH计，以12 h为间隔监测pH变化，pH计在25 ℃下校准。按照GB 5009.239-2016《食品安全国家标准 食品酸度的测定》测定发酵人参液的可滴定酸度（TA）[17]。
1.2.3　人参总糖、总皂苷的测定
1.2.3.1　人参总糖的测定
参考杨芳等[18]实验方法，取人参粉末1 g，放入三角瓶中，加入蒸馏水100 mL，沸水浴提取2次，每次3 h。过滤，合并滤液，并转移至250 mL容量瓶中，加蒸馏水稀释至刻度，摇匀，作为供试品溶液。精密吸取0.5 mL供试样品液置于小试管中，加入1 mL水后，再加入0.50 mL 5%苯酚溶液和2.50 mL浓硫酸，摇匀混合物置90 ℃恒温水浴15 min后立即在冰水浴中冷却，每个样品重复三次，另取一试管加1.5 mL纯化水、0.50 mL 5%苯酚溶液和2.50 mL浓硫酸，作为空白对照，在490 nm波长处测定吸光度，代入葡萄糖标准曲线Y=0.0106X+0.0311，R2=0.9990，计算总糖的含量。
1.2.3.2　人参总皂苷的测定
参考杨芳等[18]的实验方法，取冷冻干燥后人参样品粉末3 g，经破壁机粉碎后过40目筛，精密称取，置于回流装置中，加入甲醇100 mL，在60 ℃水浴中回流提取1 h，过滤；残渣再加甲醇同法提取一次，合并滤液并定容至250 mL，作为供试品溶液。另取人参皂苷Rb1标准品，精密称取后用甲醇配制成一系列标准溶液。分别取0.5 mL供试品溶液或标准溶液于具塞比色管中，依次加入0.5 mL 5%香草醛-冰醋酸溶液和5 mL高氯酸，充分混匀后于60 ℃水浴中加热15 min，立即取出并置于冰水浴中冷却，以试剂空白作对照，在540 nm波长下测定吸光度。以人参皂苷Rb1标准溶液为对照，绘制标准曲线Y=0.4719X−0.0583，R2=0.9995，计算供试品中总皂苷的含量。
1.2.4　样品提取
将鲜人参、发酵人参和发酵-炮制人参放入−80 ℃冰箱，24 h后取出进行液氮研磨[19]，加入无水乙醇超声30 min，8000 r/min离心10 min，取上清液为提取液，涡旋混合均匀，每个样本约取提取液0.2 mL于顶空瓶中。分别向样品中加入0.2 g NaCl和20 μL环氧七氯内标溶液（10 μg/mL），充分混匀后进样。萃取前，将2 cm 30 μm DVB/CAR/PDMS固相微萃取（SPME）纤维在Fiber Conditioning Station中250 ℃下老化5 min，在60 ℃恒温条件下，振荡5 min，120 μm DVB/CWR/PDMS萃取头插入样品顶空瓶，顶空萃取15 min，于250 ℃下解吸5 min，然后进行GC-MS分离鉴定各组挥发性代谢物。
1.2.5　GC-MS色谱质谱采集
使用DB-SMS毛细管柱（30 m×0.25 mm×0.25 μm）对人参、发酵人参和发酵-炮制人参提取液进行检测，载气为高纯氦气（纯度不小于99.999%），恒定流速设为1.2 mL/min，进样口温度250 ℃，溶剂延迟时间为3.5 min，使用正构烷烃混合标准品（C7~C30）。温控程序为先升温至40 ℃并保持3.5 min，以10 ℃/min 升至100 ℃，再以7 ℃/min升至180 ℃，最后以25 ℃/min升至280 ℃，保持5 min。电子轰击离子源（EI）参数设定为230 ℃，四极杆温度150 ℃，质谱接口温度280 ℃，电子能量70 eV，使用离子全扫描模式进行离子精确扫描和定量[20]。
1.2.6　代谢物定性与定量分析
基于多物种数据库、文献以及人参皂苷标准品进行比对，根据得到的质谱数据与NIST（2020）谱库提供的标准物质的质谱图进行物质鉴定，再计算各挥发物的保留指数（Rentention Index，RI），以辅助化合物鉴定。通过南京派森诺基因科技有限公司自建数据库进行匹配比对，该数据库包含参考保留时间（RT）及定性、定量离子信息。当样品保留时间与标准参考一致，且扣除背景后的质谱图中选定离子均出现时，即判定该化合物存在。内标物为环氧七氯，为减少基质的影响，定量用标准溶液应采用基质混合标准工作溶液，标准溶液的浓度应与待测化合物的浓度相近[21]。
$ \rm RI=100Z+100\times \frac{TR(\text{x})-TR(\text{z})}{TR(z+1)-TR(z)} $
式中：RI表示挥发物的保留指数；TR（x）表示目标化合物的保留温度，℃；TR（z）、TR（z+1）表示相邻正构烷烃（碳数z与z+1）的保留温度，℃，且满足TR（z）<TR（x）<TR（z+1）。
1.2.7　气味活性值（OAV）的计算
参考Ye等[22]的方法检测气味活性值（odor activity value，OAV）。OAV是结合化合物的感觉阈值建立的确定食品关键风味化合物的方法[23]，用于阐明每种香气化合物对样品整体香气特征的贡献。OAV≥1，表明该化合物对样品风味有直接的贡献，而OAV<1时化合物的贡献较小。
$ \rm{ }OAV_{\text{i}}=\frac{C_{\text{i}}}{T_{\text{i}}} $
式中：OAVi为化合物i的气味活性值；Ci为化合物的相对含量，μg/mL；Ti为化合物的阈值，μg/mL。
其中，所有样品均独立重复3次实验，所得数据以均值表示。数据处理与统计分析在SPSS中完成，采用单因素方差分析（ANOVA）结合Duncan多重比较法评估不同组间差异，显著性水平设定为P<0.05，化合物的相对定量基于GC-MS峰面积归一化法，阈值数据则参考公开文献与数据库。
1.2.8　电子鼻分析
电子鼻分析是一种基于气体传感器阵列和模式识别技术模拟生物嗅觉的系统，PEN3型电子鼻共有十个传感器，分别为W1C、W5S、W3C、W6S、W5C、W1S、W1W、W2S、W2W、W3S（表1）。准确称取2 mL样品于10 mL顶空瓶中，加盖密封并编号，待测。采用手动进样方式，顶空加热5 min，温度75 ℃；载气为合成干燥空气，进样量1500 μL，进样速度150 mL/s，数据采集周期1.0 s，数据采集时间2 min，数据采集延迟3 min，数据采集流量150 mL/min。平行测定5次，取后3次传感器获得的稳定信号进行分析各组人参挥发性风味[24]。
1.3　数据处理
单元统计分析：结合变异倍数（FC）和T检验筛选显著差异代谢物（P<0.05），通过火山图可视化差异倍数（log2FC）与显著性（−log10P），直观展示两组代谢物水平差异及生物学意义。
多元统计主成分分析（PCA）：通过线性组合重新分配代谢物变量权重，生成新的特征变量，生成得分图展示样本聚类与离散程度，识别离群样本并初步判断组间差异趋势。
多元统计正交-偏最小二乘判别分析（OPLS-DA）：在多元统计PCA的基础上对样本进行指定并分组，模型自动引入一个隐含的数据集Y，该隐含数据集中的变量数量等于组别的数量，用于进一步描述各分组间的潜在关联或差异[25]。
在色谱质谱采集的原始数据的基础上，使用每行代谢物最小值的1/5对缺失值进行填充，然后计算QC样本CV值，保留CV值小于0.5的物质得到最终数据。所有数据以平均值±标准偏差（n=3）表示。使用SPSS 25.0软件中的单因素方差（ANOVA）进行差异显著性统计分析（P<0.05为差异显著），基于ggplot2的可视化数据分析图形绘制系统完成绘图。
2　结果与分析
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2.1　人参在发酵过程中菌落对数曲线、pH变化及总酸变化
由图2a可知，发酵4 h后菌体增殖显著加快，8 h达到最高增殖速率，并在12 h趋于稳定。这一变化表明发酵早期戊糖乳杆菌能够适应该发酵条件并快速生长，在培养基营养逐渐耗尽或代谢产物累积影响生长时进入平稳期。
在发酵过程中，培养基的pH由初始的6.7逐步下降，约在72 h后趋于稳定，如图2b所示，这表明发酵过程大约在3 d达到最佳状态。发酵初期，微生物代谢活跃，产生有机酸等代谢产物，pH不断下降。随着发酵的进行，微生物的活性逐渐减弱，酸性产物的生成也趋于平衡，因此pH在72 h左右不再明显下降，趋于稳定。通过监测pH的变化，能够较准确地确定发酵的最合适时间，即在人参发酵至pH稳定时，其次生皂苷的转化达到最佳水平。
如图2c所示，酸度在整个发酵过程中持续升高，至60 h后趋于缓慢。这表明有机酸持续产生，但速度逐渐减慢，说明菌体代谢活性逐步下降，进入稳定期。这种pH和酸度的变化与乳酸菌的典型代谢模式一致，在前期快速活跃、后期稳定[26]。
2.2　人参在发酵及炮制过程中总糖与总皂苷含量变化
图3结果显示，人参在不同处理方式下总糖和总皂苷含量均发生了显著变化。鲜人参的总糖含量最高，约为556 mg/g；经发酵处理后显著下降至约335 mg/g，进一步经发酵-炮制处理后，总糖含量仅约221 mg/g，降幅更为明显。这表明发酵过程中总糖含量下降，可能与微生物生长繁殖所消耗糖类底物，以及部分可溶性糖类在发酵液中的流失有关，炮制过程中高温条件下的美拉德反应及糖类热降解亦可能导致总糖水平进一步下降。其中，多糖降解产物更易被机体吸收利用，并可能在调节肠道菌群、增强免疫反应等方面表现出更高的生物活性[27]。
鲜人参的总皂苷含量约为194 mg/g，发酵后下降至约140 mg/g，但在发酵-炮制处理后呈现回升趋势至221 mg/g，明显高于鲜人参水平。结合文献报道，发酵过程中部分原型皂苷会发生水解和转化，导致总量下降[28]，而炮制环节中的热作用可能促进稀有皂苷生成，使总皂苷水平显著回升。稀有皂苷因其分子结构修饰程度较高，表现出更强的生物学活性，已被证实在抗氧化、抗炎及抗肿瘤等方面具有更强的药理效应。因此，发酵与炮制可能存在叠加或协同影响的趋势，不仅改变了人参主要活性成分的含量，而且可能优化其功能成分构成，从而提升其药理作用与健康价值。
2.3　差异代谢物分析
2.3.1　正交-偏最小二乘判别分析（OPLS-DA）
基于GC-MS平台获取的代谢物数据，采用多元统计方法对人参、发酵人参以及发酵-炮制人参的挥发性代谢物进行差异性分析[29]。图4中点表示各组内生物学重复，同一颜色点为组间样本点，分布较集中，表明样本中所含分子的组成和浓度接近。不同颜色点的分布状态可明显区分3组样本，说明人参、发酵人参及发酵-炮制人参代谢物存在一定的差异，发酵人参与发酵-炮制人参代谢物较为相近，可对样本数据进行下一步分析研究[30]。
OPLS-DA在不降低模型预测能力的前提下，有效减少模型的复杂性，能够最大程度查看组间差异[31]。样本经OPLS-DA，R2X为0.814，R2Y为1，Q2为0.961，均大于0.5，表明该模型可靠，不存在过度拟合现象，可进行后续差异代谢物的筛选及分析。
2.3.2　单变量统计分析
基于单元统计分析，对正、负离子模式下检测到的所有人参、发酵人参以及发酵-炮制人参的代谢物（含未被鉴定的代谢物）进行差异分析。筛选标准为P值小于0.05的显著差异代谢物，并以火山图可视化展示结果。图5中横坐标为差异表达倍数（Fold Change）的log2的对数值，纵坐标为显著性P的−log10的对数值[32]。筛选出倍数变化大于1或者小于-1且P<0.05的代谢物，对人参、发酵人参以及发酵-炮制人参显著差异代谢物进行筛选。人参与发酵人参之间共有88个上调差异代谢物，69个下调差异代谢物，576个非显著差异代谢物；人参与发酵-炮制人参之间共有221个上调差异代谢物，202个下调差异代谢物，332个非显著差异代谢物；发酵人参与发酵-炮制人参之间共有207个上调差异代谢物，183个下调差异代谢物，365个非显著差异代谢物。
发酵过程对人参的代谢物有一定影响，但发酵与炮制结合使用影响更为显著。发酵-炮制人参与原始人参相比，变化的代谢物数量更多，说明炮制在发酵基础上对人参成分的作用显著。
结果显示，发酵和炮制均能显著改变人参的代谢谱特征，其中发酵-炮制联合处理对代谢物的调控作用更为显著。与原始人参相比，发酵-炮制人参中共检测到423个差异代谢物，数量明显多于单纯发酵所产生的差异，二者存在协同效应，可能与发酵过程中微生物分泌的糖苷酶、氧化还原酶等催化作用有关，从而促进前体物质的转化与结构修饰，小分子及初生代谢物相对趋势下降，与高温炮制导致的降解或转化相关。综合来看，这种代谢物的变化可能是发酵和炮制改善药用效果的关键，对于丰富活性成分和提升功能价值方面具有更为深远的意义。
2.3.3　差异代谢物筛选及分析
运用GC-MS非靶向代谢组学技术测定样品中挥发性代谢物质[33]，以log2（FC）>3或log2（FC）<−1，P<0.05为筛选标准，对人参、发酵人参以及发酵-炮制人参显著差异代谢物进行筛选。结合KEGG、HMDB、PUBCHEM等在线数据库，通过化合物m/z和保留时间进行代谢物的鉴定，结果如表2和表3所示，液氮提取的各组样品共筛选出11大类差异代谢物，主要为醇类、烃类、萜类、酮类、杂环化合物以及酯类。
2.4　代谢物OAV分析
2.4.1　OAV分析
各化合物的气味阈值及香气特征参考风味数据库The Good Scents Company，以确保OAV分析与感官描述的科学性与准确性。图6中横坐标表示不同组别，纵坐标表示风味物质OAV。图6显示，人参风味物质的OAV大部分集中于0，少数值位于250000~750000，整体风味物质组成相对单一，主要由少数关键化合物主导，这与原始人参以青草气、轻微苦味和少量醇类香气为主的感官特征相一致；发酵人参有一种风味物质的OAV超过750000，发酵风味明显，发酵过程极大地放大了某些特征化合物的香气贡献。这些化合物大多与乳酸菌代谢相关，如由脂肪酸裂解产生的醛类或由氨基酸代谢生成的酯类，通常会赋予明显的酸香、果香或乳香。由此可以看出，发酵不仅提高了香气物质的复杂性，也显著强化了其感官识别度；发酵-炮制人参大部分位于0~250000，推测这是由于炮制过程中的高温和美拉德反应对挥发性成分的调节作用：一方面抑制了部分高强度气味物质的贡献，另一方面产生了带有温和焦糖香、甜香和药香的杂环类与吡嗪类化合物，风味轮廓更加柔和、协调[34]。
2.4.2　特征香气成分OAV差异分析
在总体OAV分布趋势的基础上，为进一步探讨各组样品香气差异的具体来源，利用GC-MS对鲜参、发酵参及发酵-炮制参的特征香气成分进行了深入分析，并以OAV评估其香气贡献大小[35]。根据前期数据筛选变化最为显著的物质设定范围，从原始数据中选取各组OAV比值绝对值排名前20的化合物，去除重复后共得到十大类60种特征成分（表4）。计算结果表明，人参中OAV>1的挥发性物质有36种，发酵参为38种，发酵-炮制参为39种，整体呈逐步增加趋势，表明发酵与炮制共同促进了香气成分的丰富化。
人参特征香气成分中含有丁香酚，这是一种具有抑制细菌真菌作用的刺激性植物挥发油，热稳定性高，有抗氧化、抗炎、降血糖、神经保护等作用[36]。主要为人参提供烟熏味和木质香，在发酵炮制后相对趋势下降，减少了鲜人参的一些刺激气味。
三组人参中，醛类物质的OAV均较高，除5-氧甲基糠醛外，发酵和炮制使各醛类物质贡献度都有提升，主要为人参贡献了更浓郁的果味以及脂肪味，可能会提高市场对人参的接受度。
萜类物质是人参主要活性成分之一，同时也是人参风味丰富性的主要来源[37]，主要为人参提供花香、草药香和木质香。α-蒎烯是人参的主要香气成分之一，具有抗炎抗菌的作用。月桂烯广泛存在于啤酒花、香叶、柠檬草、百里香等多种植物中，具有浓郁的草本和辛香气息，还带有些许果香，为人参提供了芳香气味，并且有抗炎镇痛的功效[38]。β-罗勒烯是一种天然倍半萜类化合物，常见于罗勒、洋甘菊、姜、柑橘皮等多种植物的精油中，具有温暖的木香和轻微的甜香，赋予人参特有香气[39]。
2.5　电子鼻分析
2.5.1　电子鼻雷达图分析
为进一步验证GC-MS与OAV分析所得的香气差异结果，采用PEN3快速气相电子鼻对三组样品的整体风味特征进行检测[41]，并以雷达图形式进行可视化表达，如图7所示。电子鼻能够综合识别样品的挥发性气味轮廓，其响应模式可与前述OAV结果相互印证。
三组样品在多个传感器上均表现出明显响应差异，尤其在W3S与W1C传感器处差异最为突出，说明发酵与炮制过程显著影响了人参中长链烷烃、芳香物质及氢化物的含量与释放。检测器W3S对应的主要差异物质为十五烷，具有蜡烛气味；W1C检测出的特征物质包括对甲酚、萘和草蒿脑，带有水仙花、辛辣、茴香及草药气息。结合前述OAV结果可知，发酵促进了人参中醛类与酯类物质的生成，增强了酸香与果香特征，而炮制过程通过高温和美拉德反应抑制了部分刺激性成分，生成焦糖香与甜香物质。电子鼻雷达图的结果与此一致。发酵-炮制人参在芳香类与烷烃类传感器上的响应强度整体较低，其整体香气轮廓更加柔和、协调，与参考文献一致[42]。
2.5.2　电子鼻PCA
由图8的PCA可知，第一主成分的方差贡献率为59.4%，第二主成分的方差贡献率为24.2%，两者的总贡献率为83.6%，表明此三者风味差异较大，整体区分度较好[43]。其中人参的挥发性气味主要被W3C、W1C、W3S、W1W、W2W传感器接收，发酵人参的挥发性气味主要被W3C、W3S、W5S传感器接收，发酵-炮制人参的挥发性气味主要被W3C、W6S、W5S、W3S传感器接收。因此，说明发酵人参和发酵-炮制人参感官特征变化显著，可以采用电子鼻技术对不同加工工艺的人参进行区分。
3　结论
收起
本研究通过整合质谱分析、代谢组学与电子鼻技术，系统阐明了“乳酸菌发酵-热炮制”联合工艺对人参挥发性代谢物的协同重塑机制。研究证实在72 h的最佳发酵时间内，微生物的酶促作用主导了多糖的降解与原人参皂苷的生物转化，为风味物质的形成提供了关键前体。代谢组学分析揭示发酵与炮制在代谢调控上表现出互补性与协同效应，发酵阶段主要通过脂质降解与酯化反应富集醛类与酯类等挥发性代谢物，赋予产品酸香与果香特征；而后续炮制则通过高温诱导的美拉德反应，促进杂环化合物（如吡嗪类、呋喃类）大量生成，引入焦糖香与甜香。通过生物转化与热化学反应的叠加效应显著提升了人参化学成分多样性，同时优化了整体风味品质。
在风味品质与检测应用方面，联合工艺成功实现了人参整体风味的优化与改性。OAV分析表明，发酵和炮制使各醛类物质贡献度都有提升，主要为人参贡献了更浓郁的果味以及脂肪味，有效解决了人参原料风味接受度低的问题。联合工艺还促进了稀有皂苷的生成，特征萜类成分（如α-蒎烯、月桂烯、β-罗勒烯）的保留不仅贡献了草本花香，也维持了药理活性。同时，电子鼻分析结果与GC-MS代谢组学数据呈现高度一致性，能够灵敏区分不同加工阶段的样本，验证了该技术在人参风味监控中的适用性。本研究结果揭示了发酵与炮制协同增效的物质基础，为人参增香工艺的标准化及新型发酵功能产品的开发提供了理论依据。

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2026年第47卷第15期
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doi: 10.13386/j.issn1002-0306.2025050332
  • 接收时间：2025-06-01
  • 首发时间：2026-10-24
  • 出版时间：2026-08-01
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  • 收稿日期：2025-06-01
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    1吉林工商学院粮食学院，吉林长春 130507
    2长春市疾病预防控制中心理化检验所，吉林长春 130119
    3吉林大学食品科学与工程学院，吉林长春 130062

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张园园（1983−），女，博士，副教授，研究方向：功能性食品开发与检测，E-mail：。
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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