Wang Yanbing, Wang Xiaoyuan, Liu Xiaogang, Liu Xiaoqiong, Li Lirong, Sun Zhiqing
Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan, PR China.
Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China.
Food Chem X. 2024 Dec 2;24:102062. doi: 10.1016/j.fochx.2024.102062. eCollection 2024 Dec 30.
This study aimed to investigate the effects of maturity on the changes in major lipid metabolites of coffee and their associated pathways. UPLC-ESI-MS/MS was used to compare the lipidomic profiles of coffee beans at five different maturity stages. A total of 516 lipid metabolites across 26 subclasses were identified, with 111 showing significant differences. Glycerolipids (GL) and fatty acyls (FA) were the most abundant, followed by glycerophospholipids (GP), sphingolipids (SP) and prenol lipids (PR). PCA and OPLS-DA analyses demonstrated significant changes in coffee lipids during maturation. Glycerophospholipid metabolism and glycerolipid metabolism were identified as key metabolic pathways, with phosphatidic acid (PA), lysophosphatidic acid (LPA) and diacylglycerol (DG) as key lipid metabolites in these pathways during coffee maturation. Lipids in immature and overripe beans were significantly different from those in mature coffee beans. This study provides a foundational understanding of lipid transformation and flavor profile formation during coffee maturation.
本研究旨在探讨成熟度对咖啡主要脂质代谢产物变化及其相关途径的影响。采用超高效液相色谱-电喷雾串联质谱法（UPLC-ESI-MS/MS）比较五个不同成熟阶段咖啡豆的脂质组图谱。共鉴定出26个亚类中的516种脂质代谢产物，其中111种表现出显著差异。甘油脂（GL）和脂肪酰（FA）含量最为丰富，其次是甘油磷脂（GP）、鞘脂（SP）和异戊二烯脂（PR）。主成分分析（PCA）和正交偏最小二乘法判别分析（OPLS-DA）表明，咖啡脂质在成熟过程中发生了显著变化。甘油磷脂代谢和甘油脂代谢被确定为关键代谢途径，在咖啡成熟过程中，磷脂酸（PA）、溶血磷脂酸（LPA）和二酰基甘油（DG）是这些途径中的关键脂质代谢产物。未成熟和过熟咖啡豆中的脂质与成熟咖啡豆中的脂质存在显著差异。本研究为咖啡成熟过程中的脂质转化和风味特征形成提供了基础认识。
