Bucheli P, Kanchanomai C, Meyer I, Pittet A
Nestlé Research Center, 101 Av. Gustave Eiffel, F-37390 Notre Dame d'Oé, France, Quality Coffee Products Ltd., Lumpini, Bangkok 10330, Thailand.
J Agric Food Chem. 2000 Apr;48(4):1358-62. doi: 10.1021/jf9905875.
The occurrence and formation of ochratoxin A (OTA) in Robusta coffee was studied for three consecutive seasons under tropical conditions in Thailand. Sun drying of coffee cherries consistently led to OTA formation in the pulp and parchment (husks) of the cherries. In replicated trials, dried coffee beans (green coffee) were shown to contain on average OTA concentrations that were approximately 1% of those found in husks. OTA contamination of green coffee depended on cherry maturity, with green cherries being the least, and overripe cherries the most susceptible. Defects, and in particular the inclusion of husks, are the most important source of OTA contamination. OTA contamination occurred independently of whether cherries were placed on concrete, on bamboo tables, or on the ground. The study suggests that better raw material quality, an appropriate drying and dehulling procedure combined with a reduction of green coffee defects can effectively contribute to the reduction of OTA in green coffee.
在泰国热带条件下，连续三个季节对罗布斯塔咖啡中赭曲霉毒素A（OTA）的产生和形成进行了研究。咖啡樱桃日晒会持续导致樱桃果肉和果皮（外壳）中形成OTA。在重复试验中，干燥咖啡豆（生咖啡豆）的OTA平均含量约为外壳中含量的1%。生咖啡豆的OTA污染取决于樱桃成熟度，青樱桃最不易受污染，而过熟樱桃最易受污染。缺陷，尤其是外壳的混入，是OTA污染的最重要来源。无论樱桃是放在混凝土上、竹桌上还是地上，都会发生OTA污染。该研究表明，更好的原料质量、适当的干燥和脱壳程序以及减少生咖啡豆缺陷，可有效降低生咖啡豆中的OTA含量。
