GC-MS代谢组学技术在谷物发酵食品中的研究进展

Research Progress of GC-MS-based Metabolomics in Fermented Cereal Foods

摘要:

作为一门新兴学科，代谢组学已逐步跃升为食品科学研究领域的焦点。在众多代谢组学分析手段中，气相色谱-质谱联用技术（GC-MS）以其广泛应用而备受瞩目。谷物发酵食品，既在全球饮食文化中占据重要地位，也是人们日常生活中不可或缺的食品类型。作者综述了基于GC-MS的代谢组学技术在对谷物发酵食品开发中的应用，内容涵盖样品制备、代谢物提取、数据分析及其在谷物发酵食品中的实际应用。同时，详尽阐述了GC-MS代谢组学技术的优势与局限性，以期为深入探究食品发酵原理及促进具有潜力的新产品的快速推广提供参考。

Abstract:

As an emerging discipline, metabolomics has gradually become the focus of food science research. Among numerous metabolomics analysis methods, gas chromatography-mass spectrometry (GC-MS) has attracted much attention for its wide application. Fermented cereal foods occupy an important position in global dietary culture and are an indispensable type of foods in people’s daily lives. The author reviewed the application of GC-MS based metabolomics for the development of fermented cereal foods, covering sample preparation, metabolite extraction, data analysis, and practical application in fermented cereal foods. Moreover, this paper elaborated on the advantages and limitations of GC-MS-based metabolomics in fermentation, aiming to provide a reference for further exploring the principles of food fermentation and facilitating the rapid promotion of potential new products.