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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