Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AP, UK.
Food Chem. 2013 Dec 15;141(4):3335-40. doi: 10.1016/j.foodchem.2013.06.014. Epub 2013 Jun 13.
Chlorogenic acids (CGA) are a class of polyphenols noted for their health benefits. These compounds were identified and quantified, using LC-MS and HPLC, in commercially available coffees which varied in processing conditions. Analysis of ground and instant coffees indicated the presence of caffeoylquinic acids (CQA), feruloylquinic acids (FQA) and dicaffeoylquinic acids (diCQA) in all 18 samples tested. 5-CQA was present at the highest levels, between 25 and 30% of total CGA; subsequent relative quantities were: 4-CQA>3-CQA>5-FQA>4-FQA>diCQA (sum of 3,4, 3,5 and 4,5-diCQA). CGA content varied greatly (27.33-121.25mg/200 ml coffee brew), driven primarily by the degree of coffee bean roasting (a high amount of roasting had a detrimental effect on CGA content). These results highlight the broad range of CGA quantity in commercial coffee and demonstrate that coffee choice is important in delivering optimum CGA intake to consumers.
绿原酸（CGA）是一类具有健康益处的多酚。使用 LC-MS 和 HPLC 对商业上可获得的、加工条件不同的咖啡进行鉴定和定量分析，发现和定量了咖啡酰奎宁酸（CQA）、阿魏酰奎宁酸（FQA）和二咖啡酰奎宁酸（diCQA）。在所有 18 种测试的样品中，均存在咖啡酰奎宁酸（CQA）、阿魏酰奎宁酸（FQA）和二咖啡酰奎宁酸（diCQA）。5-CQA 的含量最高，占 CGA 总量的 25-30%；其次是 4-CQA>3-CQA>5-FQA>4-FQA>diCQA（3、4、3、5 和 4、5-二 CQA 的总和）。CGA 含量差异很大（27.33-121.25mg/200ml 咖啡萃取物），主要受咖啡豆烘焙程度的影响（大量烘焙会对 CGA 含量产生不利影响）。这些结果突出了商业咖啡中 CGA 数量的广泛范围，并表明咖啡的选择对于向消费者提供最佳 CGA 摄入量非常重要。
