不同品种烘焙咖啡中的酚类物质。I.（作者译）
[Phenols in roasted coffees of different varieties. I. (author's transl)].
作者信息
Tressl R, Grünewald K G, Köppler H, Silwar R
出版信息
Z Lebensm Unters Forsch. 1978 Aug 30;167(2):108-10. doi: 10.1007/BF01136138.
PMID:706804
Abstract
Thirty phenols were isolated from roasted coffee by distillation-extraction, separated from other constituents by absorption-chromatography, and characterized by means of GC-MS. Robusta coffee contained the largest amount of phenols, followed by Arabusta (Côte d'Ivoire) and Arabica. Quantity and type of phenols depends on variety as well as on the roasting conditions.
摘要
通过蒸馏萃取从烘焙咖啡中分离出30种酚类物质，经吸附色谱法与其他成分分离，并采用气相色谱 - 质谱联用仪进行表征。罗布斯塔咖啡含有的酚类物质最多，其次是阿比拉斯特（科特迪瓦）咖啡和阿拉比卡咖啡。酚类物质的数量和种类取决于品种以及烘焙条件。
Zotero 插件