可可单作与槟榔间作模式下可可豆发酵品质比较分析
Journal: Agricultural Science DOI: 10.32629/as.v8i12.3558
Abstract
为探究种植模式对可可豆发酵过程中品质的影响,以‘热引4号’可可品种为材料,对比单作模式(MC)与槟榔间作模式(IC)下可可豆发酵0、3、6d的关键指标变化规律。结果表明：蛋白质和可可碱含量在单作模式与槟榔间作模式下无显著差异。发酵前,槟榔间作模式下可可豆的可可脂含量显著低于单作模式；发酵中期,槟榔间作模式下可可脂含量显著低于单作模式,多酚含量显著高于单作模式,高14.83%；发酵后,槟榔间作模式下可可豆色差值显著高于单作模式,咖啡因含量显著低于单作模式,低13.17%。利用顶空固相微萃取-气相色谱-质谱联用技术检测发现,槟榔间作模式下发酵后的可可豆中包含更高的挥发性化合物含量。本研究表明槟榔间作模式不仅能影响可可豆发酵期间色泽变化和生物活性物质含量,还能增加发酵后可可豆中挥发性成分含量,为海南地区可可种植模式及可可豆发酵工艺优化提供参考。
Keywords
可可豆；种植模式；生物活性成分；挥发性风味物质；发酵品质
Funding
万宁市重点科研项目 槟榔/可可间作模式下可可新品种品质表现研究与应用(2023wnkj04)；中央级公益性科研院所基本科研业务费专项热带饮料作物(咖啡、可可)优质抗逆种质创制与新品种选育(1630142022003)。
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[39] ISAH T.Stress and defense responses in plant secon dary metabolites production[J].Biological Research,2019,52(1):1-19.
[40] COUNET C,OUWERX C,ROSOUX D,COLLIN S.Relationship bet ween p.
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[42] TEJEDA J F,ARANGO-ANGARITA J,CUERVO J L.Impact of solar pre-drying and yeast starter inoculation treatments on volatile compounds in cocoa(Theobroma cacao L)beans from Southwestern Colombia[J].Applied Food Research,2024,4(2):1-8.
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[3] BEHZADI M,BIDESHKI M V,AHMADI-KHORRAM M,ZAREZADEH M, HATAMI A.Effect of dark chocolate/cocoa consumption on oxidative stress and inflammation in adults:A GRADE-assessed systematic review and dose-response meta-analysis of contro lled trials[J].Complementary Therapies in Medicine,2024,84(1):1-15.
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[5] FEBRIANTO N A,WANG S,ZHU F.Chemical and biological properties of cocoa beans affected by processing:A review[J].Critical Reviews in Food Science and Nutrition,2022,62(30):8403-8434.
[6] LEFEBER T L,GOBERT W,VRANCKEN G,CAMU N,DE VUYST L.Dyn amics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa be an fermentation in vessels[J].Food Microbiology,2011,28(3):457-464.
[7] ARULMARI R,VISVANATHAN R.Effect of Fermentation Met hods and Turning Interval on the Quality of Cocoa Beans(Theob roma cacao)[J].Agricultural Research,2024,13(1):586-598.
[8] MANUEL J C C,LAURA G,GABRIELA M Z M,JOSE M M M.Time -Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao L.)Beans[J]. Journal of Food Quality,2018(1):1-14.
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[11] 周波.海南可可中多酚和可可碱的提取分离技术及成分分析研究[D].广东海洋大学,2017.
[12] 赵溪竹,朱自慧,秦晓威,等.槟榔间作条件下不同修剪方式对可可生长和产量的影响[J].中国热带农业,2021(1):69-73.
[13] KOBI H DE BARROS,FERNANDES R B ALVES, SENNA D SAL GADO DE, BORGES L L RODRIGUES,VIDIGAL M C T R,MARROCOS P C L,FREITAS V V,SOUZA M S DA SILVEIRA DE,CASTRO G A D,FERNANDES S A,FERRAZ K DA C R,STRINGHETA P C.Metabolic profile of fatty acids, phenolic compounds and methylxanthines of cocoa kernels from different cultivars produced in cabruca and full sun farming systems[J].Food Research International,2024,197(1):1-13.
[14] 张映萍,徐飞,穆明兴,等.7种不同果型草果果实的挥发性成分及粉质特性分析[J].热带作物学报,2024,45(4):813-824.
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[16] 杨德伟,伍宝朵,吴国星,等.11份可可种质果实性状及品质综合评价[J].热带作物学报,2025,46(2):322-332.
[17] 汤雯.可可多酚主要成分鉴定及其体外抗氧化活性评价[D].浙江大学,2012.
[18] YANG D W,WU B D,QIN X W,ZHAO X,ZHU Z H,YAN L,ZHANG F J,WU G X,LI F P.Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (Theobroma cacao L.)of criollo, forastero and trinitario in China[J].Beverage Plant Research,2024,4(1):1-10.
[19] 岳一轮,秦晓威,李付鹏,等.不同基因型可可发酵过程中挥发性香气成分变化规律研究[J].热带作物学报,2024,45(3):564-575.
[20] ASIMI S,REN X,ZHANG M,LI S X,GUAN L N,WANG Z H, LIANG S,WANG Z Y.Fingerprinting of volatile organic compounds for the geographical discrimination of rice samples from Northe ast China[J].Foods,2022,11(12):1-11.
[21] 吴雅璐.不同干燥方法对花椒叶色泽、挥发性物质及抗氧化性的影响[D].山西师范大学,2019:245-249.
[22] ESCOBAR S,SANTANDER M,ZULUAGA M,CHACÓN I,RODRÍGUEZ J,VAILLANT F.Fine cocoa beans production:Tracking aroma pre cursors through a comprehensive analysis of flavor attributes formation[J].Food Chemistry,2021,365(19):1-10.
[23] FANG Y M,LI R,CHU Z,ZHU K X,GU F L,ZHANG Y J.Chemical and flavor profile changes of cocoa beans (Theobroma cacao L)during primary fermentation[J].Food Science & Nutrition, 2020,8(8):4121-4133.
[24] NAIKOO M I,DAR M I,RAGHIB F,JALEEL H,AHMAD B,RAINA A,KHAN F A, NAUSHIN F.Role and Regulation of Plants Phenolics in Abiotic Stress Tolerance:An Overview[C].Plant Signaling Molecules.2019(1):157-168.
[25] ZHENG X Q,KOYAMA Y,NAGAI C,ASHIHARA H.Biosynthesis,accumulation and degradation of theobromine in developing Theobroma cacao fruits[J].Journal of Plant Physiology,2004, 161(4):363-369.
[26] OBERPARLEITER S,ZIEGLEDER G.Amyl alcohols as compou nds indicative of raw cocoa bean quality[J].Zeitschrift für Lebensmitteluntersuchung und -Forschung A,1997,204(2):156-160.
[27] LIMA L J R,ALMEIDA M H,NOUT M J R,ZWIETERING H M.Theo broma cacao L.,"the food of the gods":Quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation[J].Critical Reviews in Food Science and Nutrition, 2011,51(8):731-761.
[28] FRAUENDORFER F,SCHIEBERLE P.Changes in key aroma compounds of Criollo cocoa beans during roasting[J].Journal of Agricultural and Food Chemistry,2008,56(21):10244-10251.
[29] RODRIGUEZ-CAMPOS J,ESCALONA-BUENDÍA H B,CONTRER AS-RAMOS S M,OROZCO-AVILA I,JARAMILLO-FLORES E,LUGO-CERV ANTES E.Effect of fermentation time and drying temperature on volatile compounds in cocoa[J].Food Chemistry,2012,132(1): 277-288.
[30] DUCKI S,MIRALLES-GARCÍA J,ZUMBE A,TORNERO A,STOREY D M. Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products[J].Talanta, 2008,74(5):1166-1174.
[31] ZIEGLEDER G.Linalool contents as characteristic of some flavor grade cocoas[J].Zeitschrift für Lebensmittel-Unt ersuchung und Forschung,1990,191(4):306-309.
[32] APROTOSOALE A C,LUCA S V,MIRON A.Flavor chemistry of cocoa and cocoa products-an overview[J].Comprehensive Revie ws in Food Science and Food Safety,2016,15(1):73-91.
[33] ALASTI F M,ASEFI N,MALEKI R,SEIIEDLOUHERIS S S.Inve stigating the flavor compounds in the cocoa powder producti on process[J].Food Science & Nutrition,2019,7(12):3892-3901.
[34] KONGOR J E,HINNEH M,VAN DE WALLE D,AFOAKWA E O,BOEC KX P,DEWETTINCK K.Factors influencing quality variation in co coa(Theobroma cacao L.)bean flavour profile-A review[J].Food Research International,2016,82(1):44-52.
[35] GU F,TAN L,WU H,FANG Y,XU F,CHU Z,WANG Q H.Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea [J].Food,2013,5(2):183-197.
[36] 谷风林,房一明.可可发酵过程中蛋白质降解与吡嗪类化合物变化分析[J].热带作物学报,2012,33(12):2267-2272.
[37] FAN J,ZHOU C,YU L H,LI P,SHANKLIN J,XU C C.Diversion of carbon flux from sugars to lipids improves the growth of anarabidopsis starchless mutant[J].Trends in Plant Science,2019, 8(7):229-235.
[38] GARRIDO A,CONDE A DE V,RIC C H CUNH A.The influence of light microclimate on the lipid profile and associated tran scripts of photosynthetically active grape berry seeds[J].Fro ntiers in Plant Science,2023,4(13):1022-1037.
[39] ISAH T.Stress and defense responses in plant secon dary metabolites production[J].Biological Research,2019,52(1):1-19.
[40] COUNET C,OUWERX C,ROSOUX D,COLLIN S.Relationship bet ween p.
[41] rocyanidin and flavor contents of cocoa liquors from different origins[J].Journal of Agricultural and Food Chemi stry,2004,52(20):6243-6249.
[42] TEJEDA J F,ARANGO-ANGARITA J,CUERVO J L.Impact of solar pre-drying and yeast starter inoculation treatments on volatile compounds in cocoa(Theobroma cacao L)beans from Southwestern Colombia[J].Applied Food Research,2024,4(2):1-8.
[43] TIGRERO-VACA J,MARIDUEÑA-ZAVALA M G,LIAO H L, PRA DO-LINCE M,ZAMBRANO-VERA C S,MONSERRATE-MAGGI B,CEVALLOS -CEVALLOS J M.Microbial diversity and contribution to the formation of volatile compounds during fine-flavor cacao bean fermentation[J].Foods,2022,11(7):1-16.
[44] BECERRA L D,RUIZ-PARDO R Y,VAILLANT F,ZULUAGA M V,BO ULANGER R, SANTANDER M, ESCOBAR S. Modulating fine flavor cocoa attributes:Impact of seed-to-bean transformation und er controlled conditions on metabolite, volatile and sensory profiles[J].Food Research International,2024,196(1):1-11.
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