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首页> 外文期刊>Carbohydrate research >Polysaccharides of green Arabica and Robusta coffee beans
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Polysaccharides of green Arabica and Robusta coffee beans

机译：绿色阿拉比卡咖啡豆和罗布斯塔咖啡豆的多糖

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摘要

Two independent procedures for the quantitative determination of the polysaccharide content of Arabica Caturra (Coffea arabica var. Caturra) and Robusta ROM (Coffea canephora var. ROM) green coffee beans showed that they both contained identical amounts of polysaccharide. Cell wall material (CWM) was prepared from the beans and partial solubilisation of component poly saccharides was effected by sequential extraction with water, 1 M KOH, 0.3% NaC1O2, 4 M KOH and 8 M KOH. The monosaccharide compositions of the CWMs were similar, although Arabica beans contained slightly more mannose than Robusta. In the latter, more arabinogalactan was solubilised during preparation of the CWM and the water-soluble fraction of the CWM contained higher amounts of galactomannan than in Arabica. Linkage analysis indicated that the galactomannans possessed unbranched to branched mannose ratios between 14:1 and 30:1 which is higher than previously reported. No major difference in the structural features of the galactomannans between species was found. The arabinogalactans were heterogeneous both with regard to the degree of branching and the degree of polymerisation of their arabinan side-chains. Compared to Arabica, Robusta appeared to contain greater amounts of arabinogalactans with longer side chains. It is concluded that there was no detectable difference between the Arabica and Robusta varieties of this study in their absolute polysaccharide content or in the gross structural features of their galactomannans. Differences were apparent both in the structural features and ease of solubility of the arabinogalactans but a more detailed study of several varieties of Arabica and Robusta will be required to determine whether these differences occur consistently between species.
机译：定量测定阿拉比卡咖啡（Coffea arabica var。Caturra）和罗布斯塔ROM（Coffea canephora var.ROM）生咖啡豆中多糖含量的两个独立程序表明，它们都含有相同量的多糖。由豆制备细胞壁材料（CWM），并通过依次用水，1 M KOH，0.3％NaCl 2，4 M KOH和8 M KOH进行萃取来实现部分多糖的部分增溶。 CWMs的单糖组成相似，尽管阿拉比卡咖啡豆的甘露糖含量略高于罗布斯塔。在后者中，在制备CWM的过程中溶解了更多的阿拉伯半乳聚糖，并且CWM的水溶性部分所含的半乳甘露聚糖的含量高于阿拉比卡咖啡。连锁分析表明，半乳甘露聚糖具有的支链甘露糖比为支链甘露糖比为30：1，高于先前报道的比例。在物种之间的半乳甘露聚糖的结构特征上没有发现主要差异。就其阿拉伯聚糖侧链的支化程度和聚合度而言，阿拉伯半乳聚糖是异质的。与阿拉伯咖啡相比，罗布斯塔似乎含有更多的具有较长侧链的阿拉伯半乳聚糖。结论是，本研究的阿拉比卡咖啡和罗布斯塔咖啡品种之间的绝对多糖含量或半乳甘露聚糖的总体结构特征没有可检测的差异。阿拉伯半乳聚糖的结构特征和易溶性上都存在明显差异，但是需要对阿拉伯咖啡和罗布斯塔咖啡的几个品种进行更详细的研究，才能确定这些差异是否在物种之间一致发生。

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