摘要
饮用咖啡已成为一种潮流,但其热加工过程中会产生丙烯酰胺(arylamide,AAM)等危害物。为探究抗氧化剂对AAM形成的影响,根据生咖啡豆中游离氨基酸、碳水化,合物(蔗糖、果糖、葡萄糖)的实际比例建立模拟体系,考察5种抗氧化剂在模拟体系中的抑制能力,并探讨抗抑制剂浓度、浸渍时间、浸渍温度对咖啡AAM生成量及感官品质的影响。结果表明,抗坏血酸抑制效果最佳,将其应用于焙烤咖啡体系,当抗坏血酸浓度为100μmol/mL、浸渍温度为30℃、浸渍时间为3 h时,能够明显降低焙烤咖啡中AAM生成量,同时咖啡豆的感官品质良好。
Drinking coffee has become a trend.However,a variety of harmful substances,such as acrylamide(AAM),are produced during thermal processing.In order to explore the effects of antioxidants on the formation of AAM,a simulation system was established according to the actual proportion of free amino acids and carbohydrates(sucrose,fructose,and glucose)in raw coffee beans.The inhibitory ability of five antioxidants in the simulation system was investigated,and the effects of the concentration of antioxidants,immersion time,and immersion temperature on the AAM production and sensory quality of coffee were discussed.Ascorbic acid with the optimal inhibitory effect was selected for the roasting coffee system.In the context of the concentration of 100μmol/mL,immersion temperature of 30℃,and immersion time of 3 h,ascorbic acid could significantly reduce the content of AAM in roasted coffee,and the sensory quality of coffee beans was good.
作者
张琪
胡慧慧
江联
刘晓玲
张海德
ZHANG Qi;HU Hui-hui;JIANG Lian;LIU Xiao-ling;ZHANG Hai-de(College of Food Science and Engineering,Hainan University,Haikou 570228,Hainan,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第11期21-28,共8页
Food Research and Development
基金
海南省自然科学基金高层次人才项目(320RC512)。
