摘要
呋喃因其具有细胞毒性和致癌性,且在食品的热加工中极易产生而受到全世界的广泛关注,国际上的权威食品机构均出台了一系列关于呋喃的研究计划。咖啡是很常见的饮料,在咖啡豆烘焙过程中可产生很高含量的呋喃。本文将从呋喃的形成、咖啡制备过程对呋喃含量的影响因素和不同种类咖啡中呋喃含量的检测手段和研究进展进行综合论述,为今后对咖啡中的呋喃的研究提供资料参考。
Furan has been widely concerned by all over the word because of its cell toxicity and carcinogenicity, and it is easily produced in thermal process of food. So the international authoritative food agencies have issued a series of research programs of furan. Coffee is a kind of common beverage, which can produce high levels of furan in the process of roasting and brewing. The formation of furan, influencing factors of furan content in coffee, detection methods of furan content and research progress in different kinds of coffee were studied in this review for providing references for investigation of furan in coffee.
作者
曾思瑜
王柯
刘畅
ZENG Si-Yu WANG Ke LIU Chang(Shanghai Institute for Food and Drug Control, Shanghai 201203, China)
出处
《食品安全质量检测学报》
CAS
2016年第7期2617-2621,共5页
Journal of Food Safety and Quality
关键词
呋喃
咖啡
固相微萃取
气相色谱-串联质谱法
furan
coffee
solid phase microextraction
gas chromatography- tandem mass spectrometry
