Chaichi Maryam, Ghasemzadeh-Mohammadi Vahid, Hashemi Maryam, Mohammadi Abdorreza
a Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute , Shahid Beheshti University of Medical Sciences , Tehran , Iran.
Food Addit Contam Part B Surveill. 2015;8(1):73-80. doi: 10.1080/19393210.2014.981601.
In this study, the levels of furan, 2-methylfuran, 2,5-dimethylfuran, vinyl furan, 2-methoxymethyl-furan and furfural in different coffee products were evaluated. Simultaneous determination of these six furanic compounds was performed by a head space liquid-phase micro-extraction (HS-LPME) method. A total of 67 coffee powder samples were analysed. The effects of boiling and espresso-making procedures on the levels of furanic compounds were investigated. The results showed that different types of coffee samples contained different concentrations of furanic compounds, due to the various processing conditions such as temperature, degree of roasting and fineness of grind. Among the different coffee samples, the highest level of furan (6320 µg kg⁻¹) was detected in ground coffee, while coffee-mix samples showed the lowest furan concentration (10 µg kg⁻¹). Levels in brewed coffees indicated that, except for furfural, brewing by an espresso machine caused significant loss of furanic compounds.
在本研究中，对不同咖啡产品中呋喃、2-甲基呋喃、2,5-二甲基呋喃、乙烯基呋喃、2-甲氧基甲基呋喃和糠醛的含量进行了评估。采用顶空液相微萃取（HS-LPME）法同时测定这六种呋喃类化合物。共分析了67个咖啡粉样品。研究了煮沸和意式浓缩咖啡制作过程对呋喃类化合物含量的影响。结果表明，由于温度、烘焙程度和研磨细度等各种加工条件不同，不同类型的咖啡样品中呋喃类化合物的浓度也不同。在不同的咖啡样品中，研磨咖啡中检测到的呋喃含量最高（6320 µg kg⁻¹），而混合咖啡样品中的呋喃浓度最低（10 µg kg⁻¹）。冲泡咖啡中的含量表明，除糠醛外，用意式浓缩咖啡机冲泡会导致呋喃类化合物大量损失。
