摘要
【目的】研究咖啡豆在烘焙过程中挥发性物质的组成变化及抗氧化活性。【方法】采用同时蒸馏萃取法(SDE)富集不同烘焙阶段云南阿拉比卡咖啡豆的挥发性物质,并用气相色谱—质谱联用仪分析其化学组成,采用1,1-二苯基-2-三硝基苯肼(DPPH)自由基和铁离子还原(FRAP)法评价不同烘焙阶段咖啡豆挥发性物质的抗氧化活性,分析抗氧化活性与主要成分含量的关系。【结果】咖啡豆在烘焙过程中杂环化合物的相对含量大幅增加;挥发性物质的DPPH自由基清除能力和FRAP抗氧化能力随烘焙程度的加深呈现显著上升趋势。【结论】咖啡豆挥发性物质的抗氧化能力与吡咯、吡嗪、呋喃和酚类化合物的相对含量具有显著正相关性。
[Purpose]In order to study the composition changes and antioxidant activities of volatile components in Yunnan Arabica coffee beans during baking.[Method]The change of volatile components in coffee beans during the roasting degree was determined by simultaneous-dist extraction and gas chromatography-mass spectrometry.The different volatile oils of coffee beans were evaluated by2,2-diphenyl-1-picrylhydrazyl(DPPH)and ferric reducing power(FRAP)methods.The relationship between the antioxidant activity and the content of main volatile components were analyzed.[Result]The contents of heterocyclic compounds increased distinctively during the roasting.Compared with the beginning of roast,the scavenging activities on DPPH and the antioxidant activity of FRAP were increased gradually.[Conclusion]The antioxidant activity was highly correlated with the content of pyrrole,pyrazine,furan and phenol compounds.
作者
任洪涛
周斌
REN Hongtao;ZHOU Bin(Aromatic Biotechnology Research Center of Yunnan,Institute of Flavor and Fragrance,Yunnan Agricultural University,Kunming 650203,China)
出处
《云南农业大学学报(自然科学版)》
CSCD
北大核心
2018年第6期1146-1153,共8页
Journal of Yunnan Agricultural University:Natural Science
基金
云南省应用基础研究计划项目(2011FZ095).
关键词
咖啡豆
挥发性成分
同时蒸馏萃取
气相色谱-质谱联用
抗氧化活性
coffee beans
volatile components
simultaneous distillation extraction
gas chromatography-mass spectrometry(GC-MS)
antioxidant activity
