[天然咖啡、咖啡替代品和可可饮品中多环芳烃（PAHs）的存在情况]
[The occurrence of polycyclic aromatic hydrocarbons (PAHs) in infusion of natural coffee, coffee substitute and cocoa].
作者信息
Wieczorek Jolanta, Mozolewski Wacław, Smoczyńska Krystyna, Wieczorek Zbigniew
机构信息
Instytut Towaroznawstwa i Oceny Jakości Zywności, Uniwersytet Warmińsko-Mazurski w Olsztynie 10-957 Olsztyn, Pl. Cieszyński 1.
出版信息
Rocz Panstw Zakl Hig. 2002;53(3):231-6.
The content of polycyclic aromatic hydrocarbons (PAHs) in chosen condiments commercially available was investigated. The concentration of these compounds in infusion of natural coffee, coffee ersatz and cocoa was determined by gas chromatography. Fluoranthene, pyrene and benz(a)anthracene were the PAHs, which the most frequently were present in infusions of unfiltered natural coffee. Assuming the extraction of PAHs into infusion of natural coffee of about several percent, obtained results are in good agreement with the amount of those compounds in coffee beans. These compounds were found at similar concentration in infusions of ersatz coffee. The highest concentrations of investigated PAHs were found in cocoa and their amount was 0.82 mg per litre of beverage. The content of these compounds in cocoa was several times higher then the content of those in infusion of unfiltered natural coffee.
对市售的几种调味品中多环芳烃（PAHs）的含量进行了研究。通过气相色谱法测定了这些化合物在天然咖啡、咖啡代用品和可可的浸出液中的浓度。荧蒽、芘和苯并（a）蒽是多环芳烃，它们最常出现在未过滤的天然咖啡浸出液中。假设多环芳烃在天然咖啡浸出液中的萃取率约为百分之几，所得结果与咖啡豆中这些化合物的含量高度一致。在咖啡代用品的浸出液中也发现了浓度相似的这些化合物。在所研究的多环芳烃中，可可中的浓度最高，每升饮料中含量为0.82毫克。可可中这些化合物的含量比未过滤的天然咖啡浸出液中的含量高出几倍。
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