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在烤咖啡阿拉比卡及其流行的饮料中的奎尔酸衍生物

Agnese Santanatoglia¹, Luciano Navarini², Simone Angeloni¹

¹School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, Via Madonna delle Carceri s.n.c. 62032, Camerino, Italy.

|January 28, 2025

概括

埃塞俄比亚咖啡含有最多的奎尔胺衍生物,其中奎尔胺-3-葡萄胺是最丰富的. 自然和蜂蜜加工方法比洗方法更好地保存这些化合物.

科学领域:

食品化学食品化学
农业科学农业科学
营养科学营养科学

背景情况:

奎尔赛丁衍生物是咖啡中发现的生物活性化合物.
咖啡的地理来源和收获后加工可以影响其化学成分.
了解这些变化对于优化健康益处至关重要.

研究的目的:

量化来自不同来源和加工方法的烤咖啡阿拉比卡L.中的六种奎尔胺衍生物.
分析咖啡咖啡和莫卡等热门咖啡饮料中的氨酸含量.
建立咖啡原产地,加工和黄酸含量之间的联系.

主要方法:

开发和验证新型提取技术,用于烤咖啡和饮料.
使用先进的分析方法量化六种特定的瑞衍生物.
对不同咖啡样本中的黄酸含量进行比较分析.

主要成果:

埃塞俄比亚的烤咖啡显示出最高的总奎尔塞丁衍生物 (108.85 ± 10.03 ng/g).
奎尔-3-葡萄化物是最丰富的衍生品,特别高在埃塞俄比亚,危地马拉和哥伦比亚的咖啡.
自然和蜂蜜收获后加工方法比洗净方法保留了更多的氨酸衍生物.
与莫卡提取相比,埃斯普雷索提取产生了更高的黄酸含量.

结论:

咖啡的原产地和收获后加工显著影响氨酸衍生物水平.
特定的咖啡来源 (例如,埃塞俄比亚) 和加工方法 (天然,蜂蜜) 最大限度地提高了黄酸含量.
优化咖啡选择可以提高饮食中有益的黄酸盐的摄入量,从而有可能改善健康结果.

关键词:

在咖啡咖啡咖啡咖啡咖啡咖啡咖啡这是一杯咖啡.地理来源地理来源在HPLC-MS/MS.一个个个个个个个个个个个个的.收获后加工收获后加工奎尔胺衍生物奎尔胺衍生物

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