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首页> 外文期刊>Food additives & contaminants >Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography-mass spectrometry: survey and effect of brewing procedures
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Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography-mass spectrometry: survey and effect of brewing procedures

机译：顶空液相微萃取-气相色谱-质谱联用分析不同咖啡产品中的呋喃化合物和糠醛：调查和冲泡过程的影响

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摘要

In this study, the levels of furan, 2-methylfuran, 2,5-dimethylfuran, vinyl furan, 2-methoxymethyl-furan and furfural in different coffee products were evaluated. Simultaneous determination of these six furanic compounds was performed by a head space liquid-phase micro-extraction (HS-LPME) method. A total of 67 coffee powder samples were analysed. The effects of boiling and espresso-making procedures on the levels of furanic compounds were investigated. The results showed that different types of coffee samples contained different concentrations of furanic compounds, due to the various processing conditions such as temperature, degree of roasting and fineness of grind. Among the different coffee samples, the highest level of furan (6320 μg kg~(-1)) was detected in ground coffee, while coffee-mix samples showed the lowest furan concentration (10 μg kg~(-1)). Levels in brewed coffees indicated that, except for furfural, brewing by an espresso machine caused significant loss of furanic compounds.
机译：在这项研究中，评估了不同咖啡产品中呋喃，2-甲基呋喃，2,5-二甲基呋喃，乙烯基呋喃，2-甲氧基甲基呋喃和糠醛的含量。通过顶空液相微萃取（HS-LPME）方法同时测定这6种呋喃化合物。总共分析了67个咖啡粉样品。研究了煮沸和浓缩咖啡过程对呋喃化合物含量的影响。结果表明，由于温度，焙烧程度和研磨细度等各种加工条件的不同，不同类型的咖啡样品中所含呋喃化合物的浓度也不同。在不同的咖啡样品中，咖啡粉中的呋喃水平最高（6320μgkg〜（-1）），而混合咖啡样品中的呋喃浓度最低（10μgkg〜（-1））。煮咖啡的含量表明，除糠醛外，用浓缩咖啡机冲煮会造成呋喃化合物的大量损失。

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  • 来源
    《Food additives & contaminants》 |2015年第1期|73-80|共8页
  • 作者

    Maryam Chaichi; Vahid Ghasemzadeh-Mohammadi; Maryam Hashemi; Abdorreza Mohammadi;

  • 作者单位

    Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;

    Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;

    Department of Microbial Biotechnology and Biosafety, Agricultural Biotechnology Research Institute of Iran (ABRII), Karaj, Iran;

    Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    furanic compounds; coffee; brewing procedure; headspace liquid-phase micro-extraction; gas chromatography-mass spectrometry;

    机译：呋喃化合物;咖啡;冲泡程序;顶空液相微萃取;气相色谱-质谱;

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