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首页> 外文期刊>LWT-Food Science & Technology >Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans - Influence of steaming, decaffeination and roasting processes on coffee beans
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Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans - Influence of steaming, decaffeination and roasting processes on coffee beans

机译：绿色和加工阿拉伯咖啡豆酿造中甲基antines，三谷植物，烟酸和烟酰胺含量的比较 - 蒸汽，脱氧藻胺和烘焙过程对咖啡豆的影响

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摘要

The differences among several popular brewed beverages in relation to content of caffeine, theobromine, theophylline, trigonelline, nicotinic acid and amide were studied. Caffeine, the main active component of the green and roasted Arabica and Robusta coffees, was also found in Yerba mate tea and other beverages such as teas. On the other hand, it has been found that roasted grain beverages that are used as a coffee substitute contain 5000-10000 times less caffeine. In addition the effect of coffee treatment such as roasting, steaming and decaffeination processes of coffee beans was analyzed. It was shown that the steaming and/or light roasting processes have influenced the methylxantines and trigonelline content. Decaffeination process has decreased the level of theobromine and theophylline and increased the content of nicotinic acid and there was no change in nicotinamide in Vietnam Robusta coffees.
机译：研究了与咖啡因，大胆碱，茶碱，三角素，烟酰基，烟酸和酰胺相关的几种流行的酿造饮料之间的差异。 咖啡因，绿色和烤阿拉比卡和罗布斯塔咖啡的主要活性组成部分也被发现在Yerba Mate茶和其他饮料等茶等饮料中。 另一方面，已经发现，用作咖啡替代品的烘焙谷物饮料含有5000-10000倍的咖啡因。 此外，分析了咖啡处理如焙烧，蒸汽和咖啡豆的蒸馏过程的影响。 结果表明，蒸汽和/或光焙烧过程影响了甲基antines和三谷植物含量。 脱氧酰胺化过程降低了大标题和茶碱的水平，增加了烟酸的含量，越南罗布斯塔咖啡中的烟酰胺没有变化。

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