N-（羧甲基）赖氨酸的水平变化与不同加工条件下阿拉比卡咖啡豆中的绿原酸有关。

The level variation of N-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions.

机构信息

Institute of Quality Standard and Testing Technology for Agro-products, Yunnan Academy of Agricultural Sciences, Kunming 650223, China.

出版信息

Food Chem. 2021 May 1;343:128458. doi: 10.1016/j.foodchem.2020.128458. Epub 2020 Oct 24.

DOI:10.1016/j.foodchem.2020.128458

PMID:33131956

Abstract

N-(carboxymethyl) lysine (CML) is universally used as a marker of the occurrence of advanced glycation end products (AGEs) in foods. This study investigated the level changes of CML, chlorogenic acids (CQAs), lysine (Lys), fat and pH in coffee during roasting. The CML level went up slowly in the first 10 mins, then declined sharply during the next 2 mins, and kept increasing constantly in the following baking time, while the lowest CML level was obtained by roasting at 235 °C for 12 mins. The three CQAs isomers had different efficacy in affecting the levels of CML and other factors, indicating the CQAs isomers may play an important role in influencing the CML level. So it might be possible to regulate the formation of CML and gain better coffee quality via adjusting the levels of CQAs in baking process. This study provided important enlightenment on CML control during coffee baking.

摘要

N-（羧甲基）赖氨酸（CML）被广泛用作食品中晚期糖基化终产物（AGEs）发生的标志物。本研究调查了烘焙过程中咖啡中 CML、绿原酸（CQAs）、赖氨酸（Lys）、脂肪和 pH 值的水平变化。在最初的 10 分钟内，CML 水平缓慢上升，然后在接下来的 2 分钟内急剧下降，在随后的烘焙时间内不断增加，而在 235°C 下烘焙 12 分钟可获得最低的 CML 水平。三种 CQAs 异构体在影响 CML 和其他因素的水平方面具有不同的效果，表明 CQAs 异构体可能在影响 CML 水平方面发挥重要作用。因此，通过调节烘焙过程中 CQAs 的水平，可能调节 CML 的形成并获得更好的咖啡品质。本研究为咖啡烘焙过程中 CML 的控制提供了重要启示。