基于多性质和抗氧化活性的黑巧克力特征
Tamara Parada1, Pablo Pardo1, Javier Saurina1,2
1Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Barcelona, Spain.
Journal of food science
|November 4, 2024
概括
这项研究分析了黑巧克力成分,以确定质量标记. 美国巧克力和克里奥洛可可品种的生物活性化合物含量较高,有助于欺诈检测.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 农业科学 农业科学
背景情况:
- 黑巧克力质量受地理原产地和可可品种的影响.
- 检测欺诈和确保真实性需要可靠的分析标记.
- 甲基丁和多烯特征以及抗氧化活性是关键指标.
研究的目的:
- 根据原产地,品种和含量来描述黑巧克力.
- 确定质量,品种和来源的潜在标记.
- 解决与黑巧克力身份验证和欺诈检测相关的问题.
主要方法:
- 分析了来自非洲,美洲和亚洲的26种黑巧克力,包括克里奥洛,福拉斯特罗和特里尼塔里奥品种.
- 优化样品制备涉及通过超声波去脂和甲醇/水提取.
- 使用紫外线和光谱法 (Folin-Ciocalteu,FRAP,测定) 的反相高性能液态染色学 (RP-HPLC).
主要成果:
- 与非洲样本相比,美国黑巧克力含有较高的类化合物和类化合物 (例如1.7mgg-1的咖啡因与1.1mgg-1的咖啡因).
- 克里奥洛可可品种表现出优越的生物活性化合物和抗氧化能力 (例如,16毫克g-1总醇).
- 特定的分析物被确定为品种和地理属性的潜在描述物.
结论:
- 甲基丁和多化合物组成,以及抗氧化活性,可以作为黑巧克力认证的标记.
- 地理来源和可可品种对黑巧克力的化学成分和质量产生重大影响.
- 这种分析方法为识别质量,品种和来源提供了基础,这对于打击食品欺诈至关重要.
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