不同品种小粒咖啡主要滋味物质指纹图谱分析  

Fingerprint Analysis of Main Taste Substances of Different Varieties of Small Coffee

作　　者：杨莉 常国银 洪清青 王蕊 李学玲[3] 张敏 YANG Li;CHANG Guoyin;HONG Qingqing;WANG Rui;LI Xueling;ZHANG Min(College of Biology and Chemistry,Pu'er University,Pu'er,Yunnan 665000,China;College ofEconomics and Management,Pu'er University,Pu'er,Yunnan 665000,China;College of Tea and Coffee,Pu'er University,Pu'er,Yunnan 665000,China)

机构地区：[1]普洱学院生物与化学学院,云南普洱665000 [2]普洱学院经济管理学院,云南普洱665000 [3]普洱学院茶叶咖啡学院,云南普洱665000

出　　处：《农产品加工》2025年第4期40-44,50,共6页Farm Products Processing

基　　金：2022年度普洱市科技局普洱学院咖啡研究联合专项项目(2022KFZX08);云南省地方本科高校(部分)基础研究联合项目(202301BA070001-124)。

摘　　要：通过测定不同品种小粒咖啡豆(A2,B2,C2,D2)中咖啡因、葫芦巴碱、有机酸、单糖、氨基酸组成及含量,比较不同品种咖啡烘焙豆间滋味特征成分组成和含量的差异性。结果表明,不同品种咖啡豆色泽指数差异较小,烘焙程度均匀,水分含量为2.18%~2.86%,失重率为11.89%~13.25%,稳定性良好。4个品种咖啡豆滋味成分含量差异较大,葫芦巴碱和咖啡因含量在C2和D2中含量最多;A2中柠檬酸、苹果酸、单糖总含量和甘露糖含量最高,酒石酸和异己酸含量最低;B2中乳酸和草酸含量最高;C2中奎尼酸、鼠李糖、半乳糖、亮氨酸及氨基酸总含量最高。通过探索不同品种咖啡的化学成分组成和品质特征,对提升咖啡风味品质、筛选优质产品及满足消费者需求具有重要的意义。In this study,the composition and content of caffeine,trigonelline,organic acids,monosaccharides and amino acids in different varieties of small coffee beans(A2,B2,C2,D2)were determined to compare the differences in the composition and content of flavor characteristics among different varieties of coffee beans.The results showed that the different varieties of coffee beans had little difference in color index,uniform roasting degree,moisture content in 2.18%~2.86%,weight loss in 11.89%~13.25%,and good stability.The contents of four kinds of coffee taste components were significantly different,and trigonelline and caffeine contents were the highest in C2 and D2.The contents of citric acid,malic acid,monosaccharide and mannose were the highest in A2,while the contents of tartaric acid and isocaproic acid were the lowest.The content of lactic acid and oxalic acid in B2 was the highest.In C2,the contents of quinic acid,rhamnose,galactose,eucine and total amino acid content and content were the highest.By exploring the chemical composition and quality characteristics of different varieties of coffee,it was of great significance to improve the flavor quality of coffee,screen high-quality products and meet the needs of consumers.

关 键 词：咖啡豆 滋味特征 品质 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]