多因素交互作用导致烘焙咖啡中绿原酸快速降解

doi:10.7506/spkx1002-6630-20200521-259

食品科学 ›› 2021, Vol. 42 ›› Issue (9): 7-14.doi: 10.7506/spkx1002-6630-20200521-259

多因素交互作用导致烘焙咖啡中绿原酸快速降解

刘兴勇，陈兴连，杜丽娟，林涛，尹本林，杨东顺，邵金良，汪禄祥

（云南省农业科学院质量标准与检测技术研究所，云南昆明 650205）

出版日期:2021-05-15 发布日期:2021-06-02
基金资助:
国家自然科学基金地区科学基金项目（31660494）；云南省农业科学院应用基础研究专项青年项目（YJQ201804）

The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing

LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang

(Institute of Quality Standards & Testing Technique, Yunnan Academy of Agricultural Sciences, Kunming 650205, China)

Online:2021-05-15 Published:2021-06-02

摘要/Abstract

摘要： 研究烘焙温度、时间及基质pH值对咖啡绿原酸的影响，采用小粒生咖啡豆进行不同程度的烘焙实验，分析不同烘焙温度和时间下pH值、质量损失率、水分质量分数、新绿原酸含量、绿原酸含量、隐绿原酸含量及3 种异绿原酸异构体的变化情况，并建立绿原酸降解动力学模型，采用化学反应模型验证绿原酸单体的降解情况。结果表明，烘焙咖啡中水分质量分数、质量损失率随烘焙温度的升高总体分别呈降低和升高的趋势，随烘焙时间的延长分别呈降低和升高的趋势。绿原酸含量随烘焙温度升高和时间延长显著降低（P＜0.05），相比生咖啡豆，新绿原酸、隐绿原酸含量随烘焙温度升高先升高后降低，随烘焙时间延长显著降低（P＜0.05）。新绿原酸、隐绿原酸含量与咖啡pH值和烘焙时间呈显著负相关（P＜0.05），绿原酸含量与烘焙温度、时间呈显著负相关（P＜0.05），与咖啡水分质量分数呈显著正相关（P＜0.05）。温度和时间的交互作用均对咖啡绿原酸类化合物降解产生高度显著影响（P＜0.001）。绿原酸3 种异构体热降解符合一级反应动力学模型。在化学反应模型中，绿原酸转化为新绿原酸和隐绿原酸两种异构体，3 种异构体质量浓度均随pH值和温度的升高显著降低（P＜0.05），温度与pH值交互作用对绿原酸降解影响高度显著（P＜0.001）。综上，温度、时间及pH值的协同作用致使烘焙咖啡中绿原酸的快速降解。

关键词: 交互作用；烘焙咖啡；绿原酸；降解；异构体转化

Abstract: In order to study the effect of roasting temperature, duration and pH on the degradation of chlorogenic acid in coffee beans during processing, Arabica green coffee beans were roasted to different degrees. Changes in the pH, mass loss, moisture content, and the contents of 3-O-caffeoylquinic acid (3-O-CQA), 5-O-caffeoylquinic acid (5-O-CQA), 4-O-caffeoylquinic acid (4-O-CQA) and three isochlorogenic acids of samples induced by roasting at different temperatures for different durations were analyzed. The degradation kinetics of 3-O-CQA, 4-O-CQA and 5-O-CQA was modelled and validated using chemical reaction models. The results showed that moisture content and mass loss rate of roasted coffee beans respectively decreased and increased with roasting temperature and duration. The 3-O-CQA content decreased significantly with roasting temperature and time (P < 0.05). Compared with raw coffee beans, the content of 4-O-CQA and 5-O-CQA increased firstly and then decreased with the temperature rises, but decreased significantly with roasting duration (P < 0.05). The contents of 5-O-CQA and 4-O-CQA were significantly negatively correlated with pH and roasting duration (P < 0.05), and 3-O-CQA content was significantly negatively correlated with roasting temperature and duration (P < 0.05) but significantly positively correlated with moisture content (P < 0.05). The interaction of roasting temperature and duration showed a very significant effect on the degradation of chlorogenic acid (P < 0.001). The thermal degradation of chlorogenic acid and its two isomers followed a first-order kinetic model. In the chemical reaction models, 3-O-CQA was converted into 5-O-CQA and 4-O-CQA, and the concentrations of all three compounds decreased significantly with increasing pH and temperature (P < 0.05). The interaction between temperature and pH had a significant effect on chlorogenic acid degradation (P < 0.001). In short, the interaction of roasting temperature, duration and pH can promote the rapid degradation of chlorogenic acid in roasted coffee beans.

Key words: interaction; roasted coffee beans; chlorogenic acid; degradation; isomer conversion

中图分类号:

TS201.2

刘兴勇，陈兴连，杜丽娟，林涛，尹本林，杨东顺，邵金良，汪禄祥. 多因素交互作用导致烘焙咖啡中绿原酸快速降解[J]. 食品科学, 2021, 42(9): 7-14.

LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang. The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing[J]. FOOD SCIENCE, 2021, 42(9): 7-14.

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多因素交互作用导致烘焙咖啡中绿原酸快速降解

The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing

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