摘要
从冲泡温度、冲泡时间、料水比以及冲泡次数4个因素出发,以高效液相色谱(high performance liquid chromatography,HPLC)测定的绿原酸溶出量为依据,优化咖啡果皮茶的冲泡条件,并与咖啡豆进行对比分析及感官评价。研究结果表明:以冲泡温度90℃、冲泡时间9 min、料水比1∶120(g/mL)得到的咖啡果皮茶中绿原酸溶出量最高,而且单次冲泡绿原酸提取率可达95%以上。此外,咖啡果皮茶绿原酸溶出量与常见咖啡产品差异不大,同时具有口感较好以及汤色明亮清澈等特点。
The brewing temperature,brewing time,ratio of material to water,and number of brewing times were studied to optimize the brewing conditions of coffee pericarp tea based on the content of chlorogenic acid determined by high-performance liquid chromatography analysis.Coffee pericarp tea was compared with coffee beans using the optimized conditions in sensory evaluations.A brewing temperature of 90℃,brewing time of 9 min,and material water ratio of 1∶120(g/mL)were the most efficient parameters to dissolve chlorogenic acid from coffee pericarp tea,and that the extraction rate of chlorogenic acid was over 95%.In addition,the content of dissolved chlorogenic acid in coffee pericarp tea was nearly the same as that of common coffee products,and it had good taste and bright soup in color.
作者
孙岳
周地娇
何飞飞
黄家雄
吕玉兰
周皓
蔡乐
SUN Yue;ZHOU Di-jiao;HE Fei-fei;HUANG Jia-xiong;LÜYu-lan;ZHOU Hao;CAI Le(School of Chemical Science and Technology,Yunnan University,Kunming 650091,Yunnan,China;School of Agriculture,Yunnan University,Kunming 650091,Yunnan,China;Institute of Tropical and Sub-tropical Cash Crops,Yunnan Academy of Agricultural Sciences,Baoshan 678000,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第12期97-101,共5页
Food Research and Development
基金
国家重点研发计划专项(2018YFD0201108)
云南大学2019年大学生创新创业训练计划项目(201904031)。
关键词
咖啡果皮茶
绿原酸
溶出量
高效液相色谱
冲泡条件
coffee pericarp tea
chlorogenic acid
dissolving efficiency
high performance liquid chromatography(HPLC)
brewing conditions
作者简介
孙岳(1998—),女(汉),本科,制药工程专业;通信作者:何飞飞(1976—),女(汉),副教授,博士,研究方向:咖啡栽培生理。
