造方法对咖啡饮料的生物活性和矿物成分的影响
Monika Sijko-Szpańska1, Iwona Mystkowska2, Aleksandra Dmitrowicz1
1Regional Research Centre on Environment, Agriculture and Innovative Technologies EKO-AGRO-TECH, John Paul II University in Biala Podlaska, Sidorska 95/97, 21-500 Biala Podlaska, Poland.
Molecules (Basel, Switzerland)
|October 29, 2025
概括
咖啡造方法和种类对化学成分产生重大影响,影响咖啡因和矿物质含量. 烤程度和原产地对最终酒的形状的影响很小.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 饮料科学 饮料科学
背景情况:
- 咖啡的化学特征是复杂的,受到多种因素的影响.
- 了解这些影响对于持续的质量和消费者满意度至关重要.
研究的目的:
- 综合评估造方法,咖啡品种,烤度和来源对咖啡化学成分的影响.
- 分析咖啡因,总含量 (TPC) 和各种咖啡制品中的关键矿物质.
主要方法:
- 分析了18种咖啡类型,其品种,烤制和来源各不相同.
- 通过高性能液体染色学 (HPLC) 量化咖啡因.
- 使用光谱光度和矿物质 (Ca,Fe,K,Mg,Na,P,Zn) 通过感应合等离子光学发射光谱仪 (ICP-OES) 测量TPC.
主要成果:
- 造方法和咖啡种类显著影响了化学成分.
- 酒产生的咖啡因,TPC,,和的含量较高.
- V60造增加了,铁和;罗布斯塔有更多的咖啡因和TPC;阿拉比卡有更多的.
结论:
- 造方法和种类是咖啡化学成分的关键决定因素.
- 度和原产地对分析的化学成分没有显著影响.
- 调查结果为消费者和咖啡行业提供了实用的见解,以优化造和产品开发.
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