摘要
为了探明烘焙工艺参数对咖啡豆品质的影响,研究了烘焙程度对越南罗巴斯达咖啡豆中生物胺种类和生物胺含量的影响。采用高效液相色谱法测定不同烘焙条件下6种生物活性胺的含量。试验结果表明:在咖啡生豆中存在4种生物活性胺,生物胺总含量为5.253 mg/100 g。烘焙处理使咖啡豆生物活性胺含量先减少后增加,其中以维也纳式烘焙生物胺总含量最低,0.6 mg/100 g;到西班牙式烘焙,生物胺含量增加到1.33 mg/100 g。到法式烘焙时出现组胺,并且随烘焙程度的加深,组胺含量逐渐增高。到西班牙式烘焙时组胺含量达0.29 mg/100 g。
This paper studies the influence of roasting degrees of Vietnam Robusta coffee beans on types and contents of biogenic amines, using high performance liquid chromatography determination to measure six kinds of bioactive amine（including histamine, and spermine, amine, putrescine, serotonin, tryptamine）. Optimum determination conditions is when the dansyl chloride concentration was 4 mg/L, derivatization reaction temperature was 60 percent, derivatization for 15 mins, and p H of buffer solution was 9.78. Experimental results showed that five kinds of biological amines exist in the green coffee bean, and its total content is 5.253 mg/100 g. There were a certain loss of bioactive amine during roasting process, of which had a greater influence on the Viennese roast, it had the least total contents of biogenic amines, was 0.6 mg/100 g. After Vienna roast, contents of biogenic amines increased with the roasting degree, Spanish roast had the highest contents with 1.33 mg/100 g. In the coffee roasting process, histamine produced in French roast with very low content, and its content added gradually with roasting degree increasing up to 0.29 mg/100 g in Spanish roast,accounted for 16 percent of the total biogenic amines.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第3期183-189,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
公益性行业(农业)科研专项(201003063-07)
