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首页> 外文期刊>Food research international >Spatial distributions of furan and 5-hydroxymethylfurfural in unroasted and roasted Coffea arabica beans
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Spatial distributions of furan and 5-hydroxymethylfurfural in unroasted and roasted Coffea arabica beans

机译：未焙炒和焙炒阿拉比卡咖啡豆中呋喃和5-羟甲基糠醛的空间分布

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摘要

For the first time, the spatial distributions of the highly volatile compounds furan and 5-hydroxymethylfurfural (HMF) have been determined in cross sections of green and roasted Coffea arabica beans. The image maps were revealed by laser ablation DART imaging mass spectrometry (LADI-MS). The presence of these compounds was independently confirmed by GC-MS as well as argon DART-MS. Quantification of furan by GC-MS was completed with the final concentrations in roasted and unroasted beans determined to be 96.5 and 4.1 ng/g, respectively. Furan was observed to be distributed throughout the tissue of both green and roasted beans, while HMF was localized to the silver skin in green beans. Following roasting, the appearance of HMF was more diffuse. The implications of the broad distribution of furan on the one hand, and localization of HMF on the other, are discussed.
机译：首次在绿色和烤制阿拉比卡咖啡豆的横截面中确定了高挥发性化合物呋喃和5-羟甲基糠醛（HMF）的空间分布。通过激光烧蚀DART成像质谱（LADI-MS）揭示图像图。这些化合物的存在由GC-MS和氩气DART-MS独立确认。通过GC-MS完成呋喃的定量分析，确定焙烧和未焙炒豆中的最终浓度分别为96.5和4.1 ng / g。观察到呋喃分布在生豆和烤豆的整个组织中，而HMF则定位在生豆的银皮上。烘焙后，HMF的外观更加分散。一方面讨论了呋喃的广泛分布，另一方面讨论了HMF的本地化的含义。

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