烘焙程度对小粒咖啡5-羟甲基糠醛生成的影响
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(云南省农业科学院 质量标准与检测技术研究所,昆明 650205)

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刘兴勇(1985—),男,硕士,助理研究员

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国家自然科学基金地区科学基金项目(31660494)


Effects of Roasting Degree on Formation of 5-Hydroxymethylfurfural Contents in Coffea arabica
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(Institute of Agriculture Quality Standards & Testing Technique,Yunnan Academy of Agricultural Science,Kunming 650205)

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    摘要:

    基于液液-分散固相萃取净化和高效液相色谱仪建立烘焙咖啡中5-羟甲基糠醛定量测定方法。采用1%乙酸-乙腈溶液作为提取溶剂,3.0 g 氯化钠+1.0 g乙酸钠为盐析剂,50 mg C18粉+20 mg N-丙基乙二胺+200 mg无水硫镁酸为分散固相萃取净化剂。以Shiseido CAPCELL PAK MG C18色谱柱(150 mm×4.6 mm i.d.,5.0 μm)为分析柱,实现5-HMF的分离,以甲醇-水溶液为流动相进行梯度洗脱。在优化条件下,5-HMF在0.5~50.0 mg/L线性范围内线性良好,相关系数为0.9991,检出限为 0.01 mg/kg,定量限为0.03 mg/kg,在3个加标水平下,5-HMF的加标回收率为85.50%~105.5%,相对标准偏差为4.28%~7.59%(n=5)。采用本方法测定了烘焙小粒咖啡中5-HMF含量。结果表明:烘焙温度、烘焙时间和烘焙程度,对小粒咖啡中5-羟甲基糠醛含量影响非常明显。

    Abstract:

    A method was developed for the detection of 5-hydroxymethylfurfural in roasting Coffea arabica by high performance liquid chromatography combined with liquid-liquid extraction and dispersive solid phase extraction (DSPE).After extracted with 1.0% acetic acid acetonitrile solution with ultrasound assistance,the samples were pretreated with QuEChERS method including extraction salting-out (3.0 g NaCl + 1.0 g NaAc),purification (50 mg C18 + 20 mg PSA + 200 mg MgSO4).The 5-hydroxymethylfurfural was then purified on a Shiseido CAPCELL PAK MG C18 column (150 mm×4.6 mm,5.0 μm),and gradient elution was conducted using methanol and water solution as the mobile phases.Under the optimum conditions,the calibration curves of the 5-hydroxymethylfurfural showed good linearity (r = 0.9991) within their respective linear ranges.The limits of quantification (LOQs) and limits of detection (LODs) was 0.01 mg/kg (S/N = 10) and 0.03 mg/kg (S/N = 3).The recoveries were in the range of 85.50%-105.5% at three spiked levels,with relative standard deviations of 4.28%-7.59% (n = 5).The results showed that roasting temperature,time and degree play an important role in the 5-HMF content of the final Coffea arabica product.

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刘兴勇,陈兴连,林涛,王丽,汪禄祥,李茂萱,邵金良.烘焙程度对小粒咖啡5-羟甲基糠醛生成的影响[J].中国食品学报,2022,22(1):324-331

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  • 收稿日期:2021-01-21
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  • 在线发布日期: 2022-02-11
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