The use of near infrared spectroscopy to determine the fat, caffeine, theobromine and (-)-epicatechin contents in unfermented and sun-dried beans of Criollo cocoa
The use of near infrared spectroscopy to determine the fat, caffeine, theobromine and (-)-epicatechin contents in unfermented and sun-dried beans of Criollo cocoa
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DOI：
10.1255/jnirs.990
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发表时间：
2012-01-01
影响因子：
1.8
通讯作者：
Davrieux, Fabrice
中科院分区：
文献类型：
--
作者：
Alvarez, Climaco;Perez, Elevina;Davrieux, Fabrice
可可是国际贸易中的重要原料，对可可的质量要求极高。产自马拉开波湖或Chuao湖南部的委内瑞拉克里奥罗可可豆质量非常高，被认为是委内瑞拉最好的可可豆。因此，必须在可可的不同初级加工阶段确定和界定这种品质或其前体。鉴于需要分析的样品数量庞大，必须采用新的分析技术，提供快速可靠的高质量数据。近红外（NIR）光谱利用780-2500 nm的波长测量样品的吸光度，计算有机官能团并定量预测特定因素。它已被广泛用于分析食品质量和确定咖啡的主要生物碱。脂肪、咖啡因、可可碱和（-）-表儿茶素含量与可可豆的“风味”品质有关。这些参数通常使用常规方法来确定，这些方法耗时、破坏性和昂贵。本研究的目的是利用近红外光谱技术开发一种快速、非破坏性的工具，用于测定未发酵和晒干的高品质可可豆中的化合物。脂肪、咖啡因、可可碱和（-）-表儿茶素含量（%干物质）的校正决定系数（R-2）和交叉验证的标准误差分别为0.94和0.89%，0.94和0.05%，0.88和0.08%，0.96和0.18%。结果证实了模型的良好预测性，并表明近红外光谱可用作测定可可豆中这些化合物的快速方法。
Cocoa is an important raw material in international trade, for which the highest quality is demanded. Venezuelan Criollo cocoa beans from the south of Lake Maracaibo or Chuao are of very high quality and are considered to be Venezuela's finest beans. It is therefore important to characterise and define that quality, or its precursors, in the different primary cocoa processing stages. Given the large number of samples to be analysed, new analytical techniques providing fast and reliable quality data are essential. Near infrared (NIR) spectroscopy utilises wavelengths from 780-2500 nm to measure the absorbance by a sample, compute organic functional groups and quantitatively predict a particular factor. It has been extensively used to analyse food quality and to determine the main alkaloids of coffee. Fat, caffeine, theobromine and (-)-epicatechin contents are related to cocoa bean "flavour" quality. These parameters are usually determined using conventional methods, which are time consuming, destructive and expensive. The goals of this study were to use NIR spectroscopy to develop a fast and non-destructive tool to determine compounds in unfermented and sun-dried cocoa beans of high quality. Calibration coefficients of determination (R-2) and standard errors of cross-validation were 0.94 and 0.89%, 0.94 and 0.05%, 0.88 and 0.08% and 0.96 and 0.18% for fat, caffeine, theobromine and (-)-epicatechin contents (% dry matter), respectively. The results confirmed the good predictability of the models and showed that NIR spectroscopy can be used as a rapid method for determining these compounds in cocoa beans.