中国食品学报

葡萄牙棒孢酵母J5不同培养物的挥发性代谢产物分析

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李宜笑 ¹ , 李刚 ² , 许彬 ¹ , 仵花芝 ¹ , 张建辉 ² , 刘煜祈 ¹ , 李慧星 ¹ , 宋锦波 ¹

中国食品学报 | 分析与检测 2026,26(1): 315-328

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中国食品学报 | 分析与检测 2026, 26(1): 315-328

葡萄牙棒孢酵母J5不同培养物的挥发性代谢产物分析

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李宜笑¹, 李刚², 许彬¹, 仵花芝¹, 张建辉², 刘煜祈¹, 李慧星¹, 宋锦波¹

作者信息

^1.南阳理工学院生物与化学工程学院河南南阳 473004

^2.赊店老酒股份有限公司河南南阳 473004

Analysis of Volatile Metabolites in Different Cultures of Clavispora lusitaniae J5

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.028

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研究葡萄牙棒孢酵母J5不同培养物的挥发性代谢产物。以马铃薯、高粱、小麦和红小米的提取物为培养基质，培养葡萄牙棒孢酵母J5获得4种培养物。采用顶空固相微萃取-全二维气相色谱-四极杆飞行时间质谱测定培养物的挥发性代谢产物，利用化学计量学方法分析数据。结果表明:葡萄牙棒孢酵母J5的4种培养物中，共检测到65种挥发性代谢产物。红小米培养物(HXM)中挥发性代谢产物的种类最丰富，小麦培养物(XM)中挥发性代谢产物的总浓度最高。乙醇、己酸乙酯、辛酸乙酯、乙酸苯乙酯、乙醛、庚酸乙酯在3种谷物培养物中含量差异不显著。主成分分析得分图表明，高粱培养物(GL)和XM具有相似性。XM和HXM的正交偏最小二乘判别分析模型获得40种投影中变量重要性(VIP)>1且含量差异显著的关键差异挥发性代谢产物，另外有5种含量差异显著而VIP<1的挥发性代谢产物。HXM中己醇、乙酸丁酯、庚醛、3-甲基丁醛、2-戊基呋喃、1-辛烯-3醇、3-甲基-1-丁醇、顺-2-庚烯醛的相对气味活性值(ROAV)>1，与XM中的重要香气物质虽有所不同，但这些物质是发酵酒中常见的香气成分，具有优良的风味。这说明采用红小米培养葡萄牙棒孢酵母，用于红谷黄酒增香是可行的。

关键词

葡萄牙棒孢酵母 / 培养物 / 挥发性 / 代谢产物 / 香气活性

Abstract

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Volatile metabolites of Clavispora lusitaniae J5 in different culture were studied. The extracts of potatoes， sorghum， wheat， and red millet were used as the culture medium to cultivate Clavispora lusitaniae J5. The volatile metabolites were investigated by means of headspace solid-phase microextraction-two dimensional gas chromatography quadrupole time-of-flight mass spectrometry， and analyzed by chemometric methods. A total of 65 volatile compounds were detected in cultures of Clavispora lusitaniae J5. There was greater abundance of volatile components in HXM， and greater total concentration of volatile components in XM. There was no significant difference in the concentration of ethanol， ethyl hexanoate， ethyl octanoate， phenylethyl acetate， acetaldehyde and ethyl heptanoate among the three types of grain cultures. 40 Key volatile metabolites with variable importance in projection (VIP)>1 and significant differences in content were obtained by the orthogonal partial least-squares regression discriminant analysis model， as well as 5 volatile metabolites with significant differences in content with VIP<1. Hexanol， butyl acetate， heptanal， 3-methylbutanal， 2-pentyl furan， 1-octen-3-ol， 3-methyl-1-butanol， cis-2-heptanal were the important aroma compounds with relative odor activity values (ROAV)>1 in the culture of HXM. Although they were different from the important aroma compounds in the culture of XM， they were common aroma components in fermented wine. Therefore， it is feasible to cultivate Clavispora lusitaniae J5 with red millet for enhancing the aroma of the red-millet Huangjiu.

Key words

Clavispora lusitaniae / culture / volatile / metabolites / odour active

引用本文

李宜笑, 李刚, 许彬, 仵花芝, 张建辉, 刘煜祈, 李慧星, 宋锦波. 葡萄牙棒孢酵母J5不同培养物的挥发性代谢产物分析. 中国食品学报, 2026 , 26 (1) : 315 -328 . DOI: 10.16429/j.1009-7848.2026.01.028

. Analysis of Volatile Metabolites in Different Cultures of Clavispora lusitaniae J5[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 315 -328 . DOI: 10.16429/j.1009-7848.2026.01.028

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河南省科技攻关项目
南阳市重大科技专项

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.028

接收时间：2025-02-08
首发时间：2026-05-25
出版时间：2026-01-31

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收稿日期：2025-02-08

基金

河南省科技攻关项目

南阳市重大科技专项

作者信息

^1.南阳理工学院生物与化学工程学院河南南阳 473004

^2.赊店老酒股份有限公司河南南阳 473004

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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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