Stennert A, Maier H G
Institut für Lebensmittelchemie, Technischen Universität Braunschweig, Germany.
Z Lebensm Unters Forsch. 1994 Sep;199(3):198-200. doi: 10.1007/BF01193443.
The results of several determinations of trigonelline in green, roasted and instant coffees are reported. The values in normal coffee species and degrees of roast are in agreement with most literature values. In Coffea dewevrei var. excelsa and C. stenophylla lower values were found than reported in the only other publication. The differences from steamed samples were minimal. Fast roasting may result in higher values with the same organic roasting loss, but this was not observed in commercial blends. During industrial extraction of roasted coffee, trigonelline is not completely extracted. The percentage depends on the extraction yield.
报告了对生咖啡、烘焙咖啡和速溶咖啡中胡芦巴碱的多次测定结果。普通咖啡品种和烘焙程度的数值与大多数文献值一致。在德氏咖啡变种埃塞尔萨咖啡和狭叶咖啡中，发现的值低于唯一其他出版物中报道的值。与蒸煮样品的差异最小。在相同的有机烘焙损失下，快速烘焙可能会导致更高的值，但在商业混合咖啡中未观察到这种情况。在烘焙咖啡的工业萃取过程中，胡芦巴碱不能被完全萃取。其百分比取决于萃取率。
