Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid, and caffeine content
Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid, and caffeine content
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DOI：
10.1021/jf990702b
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发表时间：
2000-08-01
影响因子：
6.1
通讯作者：
Ferreira, MA
中科院分区：
文献类型：
--
作者：
Casal, S;Oliveira, MBPP;Ferreira, MA
阿拉比卡和罗布斯塔烘焙咖啡从几个地理来源，在总共29个样品，其特征在于，他们的含量在咖啡因，胡芦巴碱，烟酸最近开发的HPLC/二极管阵列检测器方法。所有样品都进行了相同的焙烧程序，以消除由于该过程的变化。通过对色谱结果进行多变量和非参数分析来实现表征。这两种咖啡因的胡芦巴碱和咖啡因含量明显不同。烟酸不能作为品种的鉴别因子。与样品的地理来源无关。
Arabica and robusta roasted coffees from several geographical origins, in a total of 29 samples, were characterized for their contents in caffeine, trigonelline, and nicotinic acid by a recently developed HPLC/diode-array detector method. All samples were subjected to the same roasting procedure in order to eliminate the variations due to this process. Characterization was achieved by applying multivariate and nonparametric analysis to the chromatographic results. The two coffee varieties were clearly separated by their trigonelline and caffeine contents. Nicotinic acid could not be used as a variety discriminate factor. There was no association with the geographical origin of the samples.