初加工对不同产地小粒咖啡活性成分及风味酶活性的影响

Effects of primary processing on the bioactive ingredients and activities of flavor enzymes in Coffea arabica L. from different producing regions

中文关键词:  小粒咖啡  初加工  产地  生豆  咖啡副产物  活性成分  酶活性

英文关键词:Coffea arabica L.  primary processing  producing region  green coffee beans  coffee by-products  active component  enzyme activity

中文摘要:

      目的 探究初加工对不同产地(产地一: DG村; 产地二: XW咖啡庄园)小粒咖啡活性成分和风味酶活性的影响。方法 采用比色法测定生豆及其副产物中多酚、黄酮、多糖含量。采用酶活性检测试剂盒测定其过氧化氢酶(catalase, CAT)、脂氧合酶(lipoxygenase, LOX)、β-葡萄糖苷酶(β-glucosidase, β-GC)和脂肪酶(lipase, LPS)活性。结果 多酚、黄酮含量总体来看产地一高于产地二, 其中产地一所有生豆样品多酚含量均大于40.00 mg/g; 黄酮含量均大于4.00 mg/g, 蜜处理生豆黄酮含量最高达到了5.40 mg/g, 且生豆样品的多酚、黄酮含量均比副产物的多。多糖含量最高为产地二的日晒果皮, 为28.26 mg/g。此外, 产地一生豆样品的CAT、β-GC和LPS总体活性强于产地二; 产地一副产物的LOX和β-GC整体活性高于产地二, CAT和LPS整体活性相反。结论 初加工对生豆及副产物样品的活性成分和风味酶活性均有影响, 且产地一的样品略优于产地二的样品。

英文摘要:

      Objective To explore the effects of primary processing on the active components and flavor enzyme activities of Coffea arabica L. from different producing regions (region one: DG village; region two: XW coffee farm). Methods The content of polyphenols, flavonoids, and polysaccharides in green beans and their by-products was determined by colorimetric methods. The activities of catalase (CAT), lipoxygenase (LOX), β-glucosidase (β-GC), and lipase (LPS) were determined by enzymic activity detection kits. Results The content of polyphenols and flavonoids in green beans of region one were higher than those in region two, and the content of polyphenols in green beans in region one were all greater than 40.00 mg/g. The flavonoids content of green beans were more than 4.00 mg/g, and the highest content of flavonoids was 5.40 mg/g in honey process beans. Moreover, the content of polyphenols and flavonoids in green beans were more than those of by-products. The highest polysaccharide content was 28.26 mg/g in the dry process husk of producing region two. In addition, the overall activities of CAT, β-GC and LPS in green beans from region one was stronger than those from region two. And, the overall activities of β-GC and LOX in by-products from region one was higher than those from region two, while the overall activities of CAT and LPS were opposite. Conclusion The activity of flavor enzymes and bioactive ingredients in green bean and by-product samples are affected by primary processing, and samples from region one is slightly better than region two.