摘要
目的探究冷冻干燥、水洗、日晒和蜜处理4种初加工处理方式对瑞丽小粒咖啡豆中游离氨基酸组成和含量的影响。方法利用全自动氨基酸分析仪测定咖啡豆样品中游离氨基酸组成和含量,通过主成分分析(principal component analysis,PCA)、正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)对咖啡豆特征滋味氨基酸进行筛选分析。结果从4组不同初加工处理的咖啡豆样品中均检测到17种游离氨基酸,但含量、组成分布和占比不同。总游离氨基酸含量以蜜处理组咖啡豆含量最高,含量达10.236 mg/g;冷冻干燥处理组第2为10.144 mg/g;水洗处理组含量最低为9.823 mg/g。其中,蜜处理组的甜味和苦味氨基酸总含量最高,鲜味氨基酸总含量最高的为冷冻干燥处理组,水洗处理组的甜味和苦味氨基酸总含量均最低,日晒处理组的鲜味氨基酸总含量相对较低。通过PCA与OPLS-DA的筛选分析发现,在冷冻干燥处理、水洗处理、日晒处理及蜜处理4种不同处理方式的咖啡豆样品中,谷氨酸、酪氨酸、苏氨酸、精氨酸分别为其关键的特征滋味氨基酸。结论不同初加工处理方式对瑞丽小粒咖啡豆游离氨基酸含量影响较大,研究结果为咖啡产业优化初加工工艺、提升咖啡品质提供了科学依据。
Objective To investigate the effects of 4 kinds of primary processing methods—freeze-drying,washing,sun-drying and honey processing—on the composition and content of free amino acids in Ruili arabica coffee beans.Methods The composition and content of free amino acids in coffee bean samples were determined using a fully automatic amino acid analyzer.Characteristic taste-related amino acids in coffee beans were screened and analyzed through principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA).Results The 17 kinds of free amino acids were detected in all 4 groups of coffee bean samples with different initial processing treatments,but their content,compositional distributions and proportions varied.The honey-processed coffee beans exhibited the highest total free amino acid content at 10.236 mg/g,followed by the freeze-dried group with 10.144 mg/g,while the washed group showed the lowest content of 9.823 mg/g.Among them,the honey-processed group exhibited the highest total content of sweet and bitter amino acids,while the freeze-dried group showed the highest total content of umami amino acids.The washed group had the lowest total content of both sweet and bitter amino acids,and the sun-dried group demonstrated a relatively low total content of umami amino acids.The screening analysis through PCA and OPLS-DA revealed that in coffee bean samples subjected to 4 kinds of different processing methods(freeze-drying,washing,sun-drying and honey processing),glutamic acid,tyrosine,threonine and arginine were identified as the key characteristic flavor amino acids respectively.Conclusion Different primary processing methods have a significant impact on the free amino acid content of Ruili arabica coffee.The research results provide a scientific basis for the coffee industry to optimize the primary processing technology and improve coffee quality.
作者
李国明
刘小琼
匡钰
李守岭
李庆聪
胡永亮
LI Guo-Ming;LIU Xiao-Qiong;KUANG Yu;LI Shou-Ling;LI Qing-Cong;HU Yong-Liang(Dehong Tropical Agriculture Research Institute of Yunnan,Ruili 678600,China)
出处
《食品安全质量检测学报》
2026年第4期33-43,共11页
Journal of Food Safety and Quality
基金
云南省技术创新人才培养对象项目(202405AD350051)
云南省咖啡重点实验室项目(202449CE340030)。
关键词
初加工处理
瑞丽小粒咖啡
游离氨基酸
多元统计分析
primary processing
Ruili arabica coffee
free amino acids
multivariate statistical analysis
