کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1988492 | 1540395 | 2006 | 8 صفحه PDF | دانلود رایگان |
The analysis of carbohydrates and amino acids in green coffee is of the utmost importance since these two classes of compounds act as precursors of the Maillard reaction during which the colour and aroma are formed. During the course of the Maillard reaction potentially harmful substances like acrylamide or 5-hydroxymethyl-furfural accrue as well. The carbohydrates were analysed by anion-exchange chromatography with pulsed amperometric detection and the amino acids by reversed phase chromatography after derivatization with 6-amino-quinolyl-N-hydroxysuccinimidyl carbamate and fluorescence detection. Both methods had to be optimized to obtain a sufficient resolution of the analytes for identification and quantification. Sucrose is the dominant carbohydrate in green coffee with a concentration of up to 90 mg/g (mean = 73 mg/g) in arabica beans and significantly lower amounts in robusta beans (mean = 45 mg/g). Alanine is the amino acid with the highest concentration (mean = 1200 μg/g) followed by asparagine (mean = 680 μg/g) in robusta and 800 μg/g and 360 μg/g in arabica respectively. In general, the concentration of amino acids is higher in robusta than in arabica.
Journal: Journal of Biochemical and Biophysical Methods - Volume 69, Issues 1–2, 30 November 2006, Pages 25–32