Comparing the metabolite components of Sichuan Sun vinegar and other kinds of vinegar based on non-targeted metabolomic
Guirong Zhang, Li Li, Jun Liu, Cai Ji, Junjie Fu, Na Li, Hong Cao, Hongwei Xu, Ying Zhang, Rong Cao
Abstract
Cereal vinegar is a type of traditional Chinese vinegar, the most famous of which include Zhenjiang aromatic, Shanxi aged, Sichuan bran, and Zhejiang rose vinegar. Sichuan Sun vinegar is a bran vinegar with a unique flavour. At present, few studies have been conducted on its flavour substances. This study aimed to identify the characteristic components of Sichuan Sun vinegar. The volatile and non-volatile components of corresponding vinegars were investigated using liquid chromatography-mass spectrometry (LC-MS/MS) and gas chromatography-mass spectrometry (GC-MS), and the metabolites of vinegars were analysed using multivariate statistical analysis methods. In total, 89 and 488 types of volatile and non-volatile components were revealed, respectively. Multivariate data analysis showed that there were 8 volatile and 18 non-volatile characteristic substances in Taiyuanjing Sun vinegar and 6 volatile and 8 non-volatile characteristic substances in Sipo Sun vinegar. 2-Methyl-5-isopropylpyrazine, Pro-Glu, and D-mannitol have been identified as characteristic substances of Sichuan Sun vinegar. Concurrently, various physiologically active substances in vinegars were identified. The results of the study provide information for the purification and strengthening of beneficial substances in vinegar.