咖啡豆的烘焙条件对其成分含量的影响研究

Effect of Roasting Conditions on Several Component Content of Coffee Beans

用凯氏定氮法、可见分光光度法、滴定管法、马弗炉法和索氏抽提法等分析检测手段及SPSS17.0数据统计分析软件,研究了烘焙条件对越南罗巴斯达咖啡生豆和烘焙豆的蛋白质、总糖、淀粉、脂肪和灰分等品质成分的影响。结果表明,越南罗巴斯达咖啡属于蛋白质含量较高、脂肪含量低的咖啡豆品种,随烘焙程度和烘焙温度的增加,其蛋白质和淀粉含量先升高后稍下降、总糖含量却显著降低、脂肪和灰分含量明显增高,各成分变化范围：蛋白质含量14.50%～17.20%、淀粉含量16.30%～25.30%、总糖含量0.687%～4.340%、脂肪含量7.64%～12.50%,灰分含量3.47%～5.23%。

The effects of roasting conditions on the contents of proteins, sugars, starch, lipids and ashes of Vietnam Robusta green coffee beans and roasting coffee beans were studied using different analytical and detection methods such as Kjeldahl method, visible spectrophotometry method, burette method, muffle furnace method and Soxhlet extraction methods. The data were analyzed using the statistical software SPSS17.0. The results demonstrated that Vietnam Robusta coffee variety was rich in protein but lower in fat content. With the increase in roasting degree and roasting temperature, their protein and starch contents were initially increased then decreased slightly, total sugar content was reduced significantly whereas significant increase were observed in fat and ash contents. The ranges of variation in different components were： proteins 14.50 % to 17.20 %,starch 16.30 % to 25.30 %, total sugars 0.687 % to 4.340 %, lipids 7.64 % to 12.5 % and ash 3.47 % to 5.23 %.