食品工业科技2026，Vol.47Issue(3)：1-11,11.DOI:10.13386/j.issn1002-0306.2025020063
广泛靶向代谢组学分析不同蜜处理加工方法对小粒咖啡非挥发性化合物的影响
Widely Targeted Metabolomics Analysis of Effects of Different Honey Treatment Processing Methods on Non-volatile Compounds in Yunnan Arabica Coffee
摘要
Abstract
To investigate the metabolic differences in non-volatile compounds across honey processing methods,UPLC-MS/MS-based widely targeted metabolomics was employed to analyze green coffee beans systematically under different mucilage removal rates(CH,100%;WH,approximately 80%;YH,40%～50%;RH,20%～25%;BH,0%).The results revealed that 1682 metabolites were identified in green coffee beans subjected to five mucilage removal rate treatments;multivariate statistical analysis demonstrated that the removal rate significantly altered the metabolic profiles of non-volatile compounds.A total of 192 differential metabolites were screened using VIP>1,log2|FC|>1,and P<0.05 as thresholds.Among them,amino acids and their derivatives,organic acids,phenolic acids,and saccharides emerged as the most dominant metabolite categories,playing pivotal roles in influencing the flavor characteristics of coffee beans.Trend analysis detected 93 non-volatile compounds exhibiting progressively increased relative contents in correlation with decreasing mucilage removal rates.The Kyoto Encyclopedia of Genes and Genomes(KEGG)results indicated that these compounds exhibited a significant enrichment(P<0.05)in inositol phosphate metabolism,pentose and glucuronate interconversions,galactose metabolism,amino sugar and nucleotide sugar metabolism,streptomycin biosynthesis,indole alkaloid biosynthesis,and carbohydrate digestion and absorption.Partial least squares-discriminant analysis(PLS-DA)model showed that ten potential marker compounds predominantly composed of N-acetyl amino acids were distinguished between honey processing methods with varying mucilage removal rates.The findings revealed the regulatory impact of coffee mucilage on the non-volatile compound profiles in coffee beans,providing a theoretical foundation for optimizing coffee flavor attributes through fermentation control strategies.关键词
广泛靶向代谢组学/蜜处理法/云南小粒咖啡/非挥发性化合物Key words
widely targeted metabolomics/honey processing method/Yunnan Arabica coffee/non-volatile compounds分类
轻工纺织引用本文复制引用
喻好好,付兴飞,毕晓菲,李忠贤,董文江,李贵平,李亚男,胡发广..广泛靶向代谢组学分析不同蜜处理加工方法对小粒咖啡非挥发性化合物的影响[J].食品工业科技,2026,47(3):1-11,11.基金项目
云南省高层次科技人才及创新团队选拔专项——技术创新人才培养对象项目(202305AD160010) （202305AD160010）
云南省农业联合基金面上项目(202401BD070001-088) （202401BD070001-088）
中央级公益性科研院所基本科研业务费专项资金(1630012025119). （1630012025119）
