基于UPLC-MS/MS分析山西陈醋与恒顺香醋的差异物质

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中图分类号：TS264.22 文献标志码：A 文章编号：1000-9973（2026）01-0212-08

DOI：10.3969/j.issn.1000-9973.2026.01.028

Analysis of Differential Substances Between Shanxi Mature Vinegar and Hengshun Aromatic Vinegar Based on UPLC-MS/MS

JIA Ying-ying1，QIN Yu2 ，ZHOU Jing ，YANG Chun4，LI Chen1*，FAN Xiao-jun² * （1.School of Life Science，Shanxi University， Taiyuan O30o31，China； 2. College of Environment and Ecology，Taiyuan University of Technology， Jinzhong O3O6oo，China；3.Shanxi Zilin Vinegar Industry Co.，Ltd.，Taiyuan O304Oo，China；4.School of Pharmacy， Shanxi Health Vocational College，Jinzhong O3o6oo，China）

Abstract： In order to deeply investigate the effect of places of origin on the metabolites of vinegar，the metabolites of Shanxi mature vinegar from Taiyuan city of Shanxi province （MJA） and Hengshun aromatic vinegar from Zhenjiang city of Jiangsu province（HSA） are analyzed through non-targeted metabolomics analysis by ultra-high performance liquid chromatography-mass spectrometry. The results show that a total of 1 6O2 compounds are identified in the vinegar from two places of origin，including lipids，organic acids，organic nitrogen compounds， organic heterocycles. MJA and HSA samples could be distinguished significantly by PCA and orthogonal partial least squares discriminant analysis，and 495 substances with significant differences are screened out. The relative content of 36O diferential substances in MJA sample is higher than that in HSA sample，among which，tetramethylpyrazine，melatonin，riboflavin， indole and other compounds play an important role in forming the unique flavor of vinegar from two places of origin.The metabolic pathway study shows that there are significant differences in the composition of organic heterocyclic compounds and alkaloids and their derivatives，which may be the decisive factor for the diference in taste and quality of vinegar from two places of origin.This study has providedan important theoretical basis for identifying the places of origin of viegar.

Key Words： UPLC-MS/MS； diffrential substances；multivariate statistical methods； metabolic pathway

食醋是一种传统发酵调味品，含有多种活性物质，如类黑素、类黄酮[1]、氨基酸、醋酸[2]、多酚类[3]、川芎嗪[4]等，这些物质不仅可以增加食醋的风味，而且具有抗氧化[5]、抗菌[、降血脂[7-8]等作用。（剩余11655字）