Fermentation mechanism of ginkgo rice wine using an ultra-high-performance liquid chromatography-quadrupole/time-of-flight mass spectrometry based metabolomics method

Ginkgo biloba is traditionally used as food and medicine. The quality of ginkgo rice wine (GRW) is closely related to its fermentation metabolites. However, there is no research in this area and the mechanism has not yet been explored. Ultra-high-performance liquid chromatography-quadrupole/time-of-flight mass spectrometry-based metabolomics was used to screen the metabolites and predict the major possible metabolic pathways during ginkgo rice wine (GRW) fermentation in this study. Histidine and cysteine in GRW for 60 h have changed significantly, which directly affects the flavor of GRW. The bitter substances such as xanthines, umami substances such as IMP and L-glutamate, and sour substances such as malic acid and citric acid in GRW have evident changes. Fermentation may be a promising method to synthesize ginkgolide C and degrade ginkgolic acid biologically. To understand the transformation and accumulation of metabolites, the potential metabolic pathways in GRW fermentation were explored. The study might provide a theoretical basis to improve the quality of GRW through metabolic regulation.

Automated summary

The quality of ginkgo rice wine (GRW) is closely related to its fermentation metabolites. Fermentation affects histidine, cysteine, bitter substances, and sour substances in GRW. The study may help improve the quality of GRW through metabolic regulation.