State University of Londrina, Center for Exact Sciences, Department of Chemistry, Rodovia Celso Garcia Cid, km 380, Jardim Portal de Versalhes I, Campus Universitário, LAB DIA, Mail Box 10011, 86057-970 Londrina, Paraná, Brazil.
Food Chem. 2014 Mar 1;146:353-62. doi: 10.1016/j.foodchem.2013.09.066. Epub 2013 Sep 18.
Coffee is one of the most consumed beverages in the world. Due to its commercial importance, the detection of impurities and foreign matters has been a constant concern in fraud verification, especially because it is difficult to percept adulterations with the naked eye in samples of roasted and ground coffee. In Brazil, the most common additions are roasted materials, such as husks, sticks, corn, wheat middling, soybean, and more recently - acai palm seeds. The performance and correlation of two chromatographic methods, HPLC-HPAEC-PAD and post-column derivatization HPLC-UV-Vis, were compared for carbohydrate analysis in coffee samples. To verify the correlation between the two methods, the principal component analysis for the same mix of triticale and acai seeds in different proportions with coffee was employed. The performance for detecting adulterations in roasted and ground coffee of the two methods was compared.
咖啡是世界上消费最多的饮料之一。由于其商业重要性，杂质和异物的检测一直是欺诈验证中的一个持续关注点，特别是因为在烤磨咖啡样品中很难用肉眼察觉掺假。在巴西，最常见的添加物是烤过的材料，如外壳、棍子、玉米、小麦中间部分、大豆，以及最近的——阿萨伊棕榈种子。两种色谱方法，HPLC-HPAEC-PAD 和柱后衍生 HPLC-UV-Vis 的性能和相关性进行了比较，用于咖啡样品中的碳水化合物分析。为了验证两种方法之间的相关性，对不同比例的黑小麦和阿萨伊种子与咖啡的混合物进行了相同的主成分分析。比较了两种方法在烤磨咖啡中检测掺假的性能。
