摘要
以云南产的两种咖啡豆为分析对象 ,研究了焙烤过程中咖啡抽提液一些成分的变化以及对咖啡香气的影响。利用高效液相色谱对在焙烤过程中葫芦巴碱、绿原酸、烟酸、咖啡因含量的变化进行分析 ,并对绿原酸
Two kinds of coffee beans planted Yunnan were studied. The changes of some components in coffee extract during roasting and the impact on coffee aroma were investigated. The changes in the contents of trigonelline, nicotinic acid, chlorogenic acid (CQA) and caffeine during roasting were analyzed by HPLC. Besides, the relations of the CQA/caffeine ratio and the colour parameter were studied and corresponding models built.
出处
《饮料工业》
2003年第6期32-37,共6页
Beverage Industry
关键词
咖啡
风味
高效液相色谱
葫芦巴碱
绿原酸
烟酸
咖啡因
色度值
coffee
flavour
HPLC
trigonelline
nicotinic acid
chlorogenic acid
caffeine
colour parameter
