发酵和焙烤对可可豆多酚、黄酮和风味品质的影响

本实验采用高效液相色谱仪（high performance liquid chromatography，HPLC）、色差仪、电子鼻分别检测未发酵、发酵和焙烤海南可可豆的总酚含量、总黄酮含量、色度和可可豆风味差异。结果表明：未经焙烤的未发酵豆总酚（464.03 mg/10 g）和总黄酮（126.86 mg/10 g）含量明显高于发酵豆总酚（211.86 mg/10 g）和总黄酮（61.98 mg/10 g）含量。105～145 ℃焙烤30 min，未发酵豆总酚和总黄酮含量分别为419.5～129.8 mg/10 g和77.8～16.8 mg/10 g；发酵豆总酚和总黄酮含量分别为182.53～86.25 mg/10 g和34.7～7.0 mg/10 g。其中，125 ℃焙烤20～40 min，未发酵豆总酚和黄酮含量分别为353.74～289.45 mg/10 g和42.86～32.20 mg/10 g；发酵豆总酚和黄酮含量分别为152.08～123.55 mg/10 g和25.12～21.14 mg/10 g。在105～145 ℃的温度焙烤下没食子酸含量变化显著。可可豆色度值的范围：L*值集中在40.0～47.0之间，a*值集中在5.0～6.8之间，b*值集中在4.0～8.5之间。未发酵和发酵可可豆之间，以及不同温度焙烤可可豆之间的电子感官风味分析结果差异较大。

Effect of Fermentation and Roast on Polyphenols,Flavonoids and Flavors in Cocoa Beans

The differently processed cocoa beans such as unfermented, fermented and roasted cocoa beans were anzlyzed for
total polyphenol contents, total flavonoid contents, chroma, and flavors by HPLC, color difference meter and electronic nose.
The results showed that total polyphenol and flavonoid contents in unroasted unfermented cocoa beans were significantly
higher than those of the unroasted fermented ones. By roasting at 105–145 ℃ for 30 min, total polyphenol content ranged
from 419.5 to 129.8 mg/10 g in unfermented cocoa beans and ranged from 182.53 to 86.25 mg/10 g in fermented cocoa
beans. Total flavonoid content was in the range of 77.8–16.8 mg/10 g for unfermented cocoa beans, and 34.7–7.0 mg/10 g
for fermented cocoa beans. By roasting at 125 ℃ for 20–40 min, total polyphenol content ranged 353.74–289.45 mg/10 g in
unfermented cocoa beans and ranged from 152.08 to 123.55 mg/10 g in fermented cocoa beans. Total flavonoids were found
to be between 42.86 mg/10 g and 32.20 mg/10 g for unfermented cocoa beans, and 25.12–21.14 mg/10 g for fermented
cocoa beans. The content of gallic acid was significant changed by roasting temperature in the range of 105–145 ℃ for
30 min. The range of chromaticity values in cocoa beans were in the range of 40.0–47.0 for L*, and 5.0–6.8 for a*, and 4.0–8.5
for b*. Unfermented cocoa beans were different from fermented cocoa beans by sensory quality and flavor. By roasting at
105–145 ℃ for 30 min, cocoa beans presented a large difference in electronic sensory evaluation.