Comprehensive Analysis of Coffee Bean Extracts by NMK Spectroscopy: Time Course of Changes in Composition
Comprehensive Analysis of Coffee Bean Extracts by NMK Spectroscopy: Time Course of Changes in Composition
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通过 NMK 光谱法对咖啡豆提取物进行综合分析：成分变化的时间过程
DOI：
10.1039/9781849737531-00183
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发表时间：
2013
期刊：
影响因子：
--
通讯作者：
Feifei Wei
中科院分区：
文献类型：
--
作者：
Xian-Yang Qin;Feifei Wei;Masaru Tanokura;Naoto Ishibashi;Masahito Shimizu;Hisataka Moriwaki;Soichi Kojima;Feifei Wei
通过质子和碳核磁共振 (NMR) 光谱对咖啡豆提取物进行了全面分析。使用各种二维核磁共振谱对生咖啡豆和烘焙咖啡豆提取物进行详细的信号分配。此外，通过核磁共振波谱分析了咖啡豆烘焙过程中随时间的化学变化。同时监测咖啡豆提取物的 30 种 NMR 可见成分作为烘焙持续时间的函数。基于成分的质量分析提供了一种出色的整体方法和重要的化学标记来控制和表征咖啡烘焙过程。
Coffee bean extracts have been comprehensively analyzed by proton and carbon nuclear magnetic resonance (NMR) spectroscopy. Detailed signal assignments of green and roasted coffee bean extracts were carried out using various two-dimensional NMR spectra. Furthermore, the chemical changes over time during coffee bean roasting process were performed by NMR spectroscopy. Thirty NMR-visible components of coffee bean extracts were monitored simultaneously as a function of the roasting duration. The composition-based quality analysis offered an excellent holistic method and significant chemical markers to control and characterize the coffee roasting process.