De Taeye Cédric, Caullet Gilles, Eyamo Evina Victor Jos, Collin Sonia
Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium.
J Agric Food Chem. 2017 Mar 1;65(8):1715-1723. doi: 10.1021/acs.jafc.6b05262. Epub 2017 Feb 16.
Cocoa is known as an important source of flavan-3-ols, but their fate "from the bean to the bar" is not yet clear. Here, procyanidin A2 found in native cocoa beans (9-13 mg/kg) appeared partially epimerized into A2 through fermentation, whereas a second epimer (A2) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting. RP-HPLC-ESI(-)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 °C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A-type dimers (m/z 573).
可可被认为是黄烷-3-醇的重要来源，但其“从豆子到巧克力棒”的转化过程尚不清楚。在此，天然可可豆中发现的原花青素A2（9-13毫克/千克）在发酵过程中部分差向异构化为A2，而在烘焙后出现了第二种差向异构体（A2）。在m/z 575处，脱氢二表儿茶素A被发现是发酵前HPLC的主要峰，而F1是发酵良好的标志物，在烘焙后成为最强峰。在90°C下对原花青素A2模型培养基进行12小时的RP-HPLC-ESI(-)-HRMS/MS分析，结果显示降解产物比发酵可可中鉴定出的更多，包括A2的最后一种差向异构体、A2开环结构中间体（m/z 577）和氧化A型二聚体（m/z 573）。
