不同初加工方式云南小粒咖啡游离氨基酸差异及其呈味机制  

Difference of Free Amino Acids in Different Primary Processed Yunnan Arabica Coffee and Its Taste Forming Mechanism

作　　者：高子琪 李泽林 牛之瑞 刘秀嶶 山云辉 范方宇[1] 田浩 GAO Ziqi;LI Zelin;Niu Zhirui;LIU Xiuwei;SHAN Yunhui;FAN Fangyu;TIAN Hao(College of Biological Science and Food Engineering,Southwest Forestry University,Kunming 650224,China;Institute of Agricultural Products Processing,Yunnan Academy of Agricultural Sciences,Kunming 650223,China;Yunnan Institute of Product Quality Supervision and Inspection,National Tropical Agricultural and By-product Supervision and Inspection Center,Kunming 650214,China;Dehong Blacksoft Coffee Co.,Ltd.,Dehong 678400,China)

机构地区：[1]西南林业大学生物与食品工程学院,云南昆明650224 [2]云南省农业科学研究院农产品加工研究所,云南昆明650223 [3]云南省产品质量监督检验研究院国家热带农副产品监督检验中心,云南昆明650214 [4]德宏黑柔咖啡有限公司,云南德宏678400

出　　处：《食品工业科技》2025年第7期22-31,共10页Science and Technology of Food Industry

基　　金：高层次科技人才及创新团队选拔专项(202105AD160024);云南省农业科学院人才引培项目(2024RCYP-14);现代农产品加工科技支撑专项。

摘　　要：为探究三种不同初加工方式(水洗、蜜处理和日晒)对云南小粒咖啡液中游离氨基酸的影响及其呈味机制,本研究通过杜马斯定氮法、高效液相色谱法测定了样品中总蛋白和游离氨基酸含量及组成,并通过主成分分析(Principal component analysis,PCA)、正交偏最小二乘判别分析(Orthogonal partial least squares-discriminant analysis,OPLS-DA)对特征滋味氨基酸进行筛选和分子对接进行呈味机制验证。结果表明,水洗咖啡豆的蛋白质含量最高,其次是蜜处理,日晒含量最低;咖啡液中可溶性蛋白含量为水洗最高(0.40%),日晒次之(0.36%),蜜处理最低(0.33%)。从三组样品中均检测到17种游离氨基酸,但含量、分布和占比不同。水洗样品总游离氨基酸含量最高达314.20 mg/L、日晒第二为304.99 mg/L、蜜处理含量最低278.08 mg/L,其中水洗的鲜味和甜味氨基酸总含量最高,日晒中苦味氨基酸总含量最高,蜜处理的鲜味、苦味和甜味氨基酸总含量均最低。PCA和OPLS-DA进一步筛选得到Thr、Tyr、Phe分别是水洗、蜜处理和日晒咖啡液的特征滋味氨基酸。分子对接结果表明,三种特征游离氨基酸可通过氢键、范德华力、疏水、静电等相互作用力与T1R2/T1R3和T2R14受体紧密结合,从而呈现它们的滋味特性。To explore the influence of three different primary processing methods(wet-processed,honey-processed and sunexposed processed)of Yunnan Arabica coffee on the free amino acid and its taste forming mechanisms,the total protein content,free amino acids content and composition were measured by using a Dumas nitrogen analyzer(Dumas)and highperformance liquid chromatography(HPLC).And,principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)were used to screening characteristic taste amino acids and employed molecular docking to verify its taste forming mechanism.The findings indicated that the protein content was highest in wet-processed coffee beans,followed by honey-processed coffee,and lowest in sun-exposed samples.The soluble protein content in the coffee extraction was highest in the washed process(0.40%),followed by sun-exposed(0.36%)and honey-processed(0.33%).All three samples were found to contain 17 free amino acids,but the content,distribution,and proportion were different.The total free amino acid content of the wet-processed samples reached 314.20 mg/L,followed by the sunexposed samples at 304.99 mg/L,and the honey-treated samples had the lowest content at 278.08 mg/L.Among them,the wet-processed samples had the highest total content of umami and sweet amino acids,while the sun-exposed samples had the highest total content of bitter amino acids.The honey-treated samples had the lowest total content of umami,bitter,and sweet amino acids.PCA and OPLS-DA further identified Thr,Tyr,and Phe as the principal taste amino acids in wetprocessed,honey-processed and sun-exposed processed coffee samples.The results of molecular docking indicated that the three specific free amino acids could strongly bind to the T1R2/T1R3 and T2R14 receptors through hydrogen bonds,Van der Waals forces,hydrophobic,and electrostatic interactions,demonstrating their taste characteristics.

关 键 词：云南小粒咖啡 初加工 游离氨基酸 多元统计分析 分子对接 呈味机制 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]