代谢组学分析揭示成熟前后小粒咖啡果皮黄酮和类胡萝卜素差异  

Metabolomic Analysis Reveals Differences in Flavonoids and Carotenoids in the Peel of Coffea arabica L.before and after Ripeness

作　　者：王祖权 谭玉龙 郭银楠 谢纯 李学俊 杜华波 俞思莹 张传利 WANG Zuquan;TAN Yulong;GUO Yinnan;XIE Chun;LI Xuejun;DU Huabo;YU Siying;ZHANG Chuanli(College of Tropical Crops,Yunnan Agricultural University,Pu'er 665099,China;Yunnan Provincal Key Laboratory of Coffee,Pu'er 665099,China)

机构地区：[1]云南农业大学热带作物学院,云南普洱665099 [2]云南省咖啡重点实验室,云南普洱665099

出　　处：《食品工业科技》2025年第7期32-41,共10页Science and Technology of Food Industry

基　　金：云南省科技厅农业联合专项(202101BD070001-072);云南省科技厅重大科技专项(202102AA100010-003);云南省科技厅重大科技专项(202102AA310045-003);云南省专家工作站(202305AF150125);2024年大学生创新创业训练计划省级重点领域支持项目(S202410676006)。

摘　　要：探究小粒种咖啡果皮在成熟前后黄酮和类胡萝卜素代谢产物的变化及其在着色机制中的作用。采用超高效液相色谱-串联高分辨质谱代谢组学分析方法,并结合主成分分析、正交偏最小二乘判别分析和聚类分析,对成熟前后果皮中的黄酮和类胡萝卜素代谢产物进行特征分析。共鉴定出234种黄酮类代谢物和40种类胡萝卜素代谢物,其中黄酮醇(81种)和叶黄素(34种)分别为主要类型。成熟后果皮中类胡萝卜素含量显著下降,总黄酮含量变化不大,但花色苷积累模式相反。叶黄素和β-类胡萝卜素在早期积累与绿色着色相关,而矢车菊素衍生物则促进成熟果皮的红色着色。此外,八氢番茄红素和六氢番茄红素在成熟果皮中特有积累。本研究解析了小粒种咖啡果皮成熟前后黄酮和类胡萝卜素积累与着色之间的关系,为咖啡果皮着色机制提供了新视角,并为咖啡副产品的加工利用及健康功能食品的开发提供了理论依据。This study examined the changes in flavonoid and carotenoid metabolites in the peel of Coffea arabica L.in mature and immature stages and their roles in coloration.Ultra-performance liquid chromatography coupled with tandem mass spectrometry(UPLC-MS/MS)was employed to analyze the metabolite profiles,in combination with principal component analysis(PCA),orthogonal partial least squares discriminant analysis(OPLS-DA),and clustering analysis.A total of 234 flavonoid metabolites and 40 carotenoid metabolites were detected,with flavonols(81 species)and lutein(34 species)being the most abundant.The total carotenoid content in the peel decreased significantly after ripening,while the total flavonoid content remained relatively stable,although anthocyanin accumulation showed the opposite pattern.Lutein andβ-carotene accumulation in unripe peels were linked to green coloration,while cyanidin derivatives contributed to red coloration in ripe peels.Furthermore,unique accumulations of phytoene and phytofluene were observed in the ripe peels.This study elucidates the relationship between flavonoid and carotenoid accumulation and peel coloration during the ripening of Coffea arabica L.and provides new insights into the mechanisms underlying coffee peel coloration,offering a theoretical foundation for the utilization of coffee by-products and the development of functional foods.

关 键 词：小粒种咖啡 咖啡果皮代谢组学 代谢物积累 黄酮类化合物 类胡萝卜素积累 

分 类 号：S571.2[农业科学—作物学]