National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
Food Res Int. 2023 Dec;174(Pt 1):113507. doi: 10.1016/j.foodres.2023.113507. Epub 2023 Sep 23.
Coffee is popular worldwide and its consumption is increasing in recent years. Although mass spectrometry-based lipidomics approaches have been prevalent, their application in studies related to detailed information and dynamic changes in lipid composition during coffee bean roasting is still limited. The aim of this study was to investigate the dynamic changes in coffee bean lipids during the roasting process. The lipid classes and lipid molecular species in coffee beans were characterized by lipidomic analysis combined with chemometrics. A total of 12 lipid classes and 105 lipid molecular species were identified and quantified. Triacylglycerols (TAG) was the most abundant lipid class in both green beans and roasted beans. The content of phosphatidylethanolamine (PE) and lysophosphatidylethanolamine (LPE) in green beans was obviously higher than that in roasted beans. Other phospholipids, such as phosphatidylinositol (PI), lysophosphatidylinositol (LPI), phosphatidylcholine (PC), lysophophatidylcholine (LPC) and phosphatidic acid (PA), showed a tendency to increase at the beginning of roasting, then decreased gradually. Several differential lipid molecule species, for instance, PE (16:0_18:2), PC (18:2_18:2) were significantly down-regulated, and PI (18:1_18:2) was significantly up-regulated. This study provided a scientific basis for the change of coffee bean lipids during the roasting process.
咖啡在全球范围内广受欢迎，近年来其消费量一直在增加。尽管基于质谱的脂质组学方法已经很流行，但它们在研究咖啡豆烘焙过程中脂质组成的详细信息和动态变化方面的应用仍然有限。本研究旨在探讨咖啡豆在烘焙过程中脂质的动态变化。通过脂质组学分析结合化学计量学方法，对咖啡豆中的脂质类和脂质分子种类进行了表征。共鉴定和定量了 12 种脂质类和 105 种脂质分子种类。三酰基甘油（TAG）是绿豆和烘焙豆中最丰富的脂质类。在绿豆中，磷脂酰乙醇胺（PE）和溶血磷脂酰乙醇胺（LPE）的含量明显高于烘焙豆。其他磷脂，如磷脂酰肌醇（PI）、溶血磷脂酰肌醇（LPI）、磷脂酰胆碱（PC）、溶血磷脂酰胆碱（LPC）和磷脂酸（PA），在烘焙开始时呈增加趋势，然后逐渐减少。一些差异脂质分子种类，例如 PE（16:0_18:2）、PC（18:2_18:2）明显下调，PI（18:1_18:2）明显上调。本研究为咖啡豆在烘焙过程中脂质的变化提供了科学依据。
