Charurin Pojjana, Ames Jennifer M, del Castillo María Dolores
School of Food Biosciences, The University of Reading, Whiteknights, RG6 6AP, United Kingdom.
J Agric Food Chem. 2002 Jun 19;50(13):3751-6. doi: 10.1021/jf011703i.
Coffee model systems prepared from combinations of chlorogenic acid (CGA), N(alpha)-acetyl-1-arginine (A), sucrose (S), and cellulose (C) were roasted at 240 degrees C for 4 min prior to analysis by UV-visible spectrophotometry, capillary zone electrophoresis (CZE), and the ABTS radical cation decolorization assay. The A/CGA/S/C and A/S/C systems were also fractionated by gel filtration chromatography. Antioxidant activity of the systems showed a positive, nonlinear relationship with the amount of CGA remaining after roasting. Sucrose degradation was a major source of color in the heated systems. There was no relationship between antioxidant activity and color generation.
由绿原酸（CGA）、N-α-乙酰基-1-精氨酸（A）、蔗糖（S）和纤维素（C）组合制备的咖啡模型体系，在通过紫外可见分光光度法、毛细管区带电泳（CZE）和ABTS自由基阳离子脱色测定法进行分析之前，于240℃下烘焙4分钟。A/CGA/S/C和A/S/C体系也通过凝胶过滤色谱法进行了分级分离。体系的抗氧化活性与烘焙后剩余的CGA量呈正的非线性关系。蔗糖降解是加热体系中颜色的主要来源。抗氧化活性与颜色生成之间没有关系。
