摘要
葫芦巴碱是从豆科植物蝶形花亚科葫芦巴属葫芦巴的干燥种子中分离的一种生物碱。在中西医药典中有多种功效。葫芦巴碱也可以从咖啡豆中提取出,它可以合成很多重要的芳香物质,饮用咖啡可以降低癌症和一些慢性病的风险。目前测定咖啡中葫芦巴碱的方法较多,各有利弊。主要介绍了测定咖啡中葫芦巴碱的五种方法:分光光度分析法,离子色谱法,纸色谱法,高效液相色谱法和液相色谱-质谱法。总结了各种咖啡中葫芦巴碱含量检测方法的最新进展。
Trigonelline is a bitterness alkaloid isolated from fenugreek Papilionoideae legume genus dried fenugreek seeds. In Chinese and Western medicine pharmacopoeia, trigonelline has amounts of applications. Trigonelline could also be extracted from a cafee beans, and it is synthesis of a lot of important aromatic substances. Drinking coffee may reduce the risk of cancer and some chronic diseases. At present there are amounts of methods for the determination of coffee trigonelline, each of which has pros and cons. Describe five methods for the determination of coffee trigonelline： spectrophotometric method, ion chromatography, paper chromatography, high performance liquid chromatography and liquid chromatography-mass spectrometry. In the end, it is summarized that the latest developments in the various detection methods of coffee trigonelline content.
出处
《食品工业》
CAS
北大核心
2015年第8期263-269,共7页
The Food Industry
基金
公益性行业(农业)科研专项资金项目(201003063-07)
