Factors Influencing the Norharman and Harman Contents in Espresso Coffee
详细信息 查看全文
- 作者：Rita C. Alves ; Susana Casal ; Beatriz P. P. Oliveira
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：March 7, 2007
- 年：2007
- 卷：55
- 期：5
- 页码：1832 - 1838
- 全文大小：63K
- 年卷期：v.55,no.5(March 7, 2007)
- ISSN：1520-5118
文摘
Espresso coffee (EC) brews were analyzed for 
-carboline [norharman (NH) and harman (H)] contents,by RP-HPLC with fluorescence detection. The influence of the coffee species (arabica or robusta),the roast degree, and the brew length was studied. The results show that the content of NH and Hin EC is dependent primarily on the coffee species, followed by brew length. The roast degree hasonly a minor influence on the final content of NH and H in EC. When compared with other coffeebrews, EC has an amount of these -carbolines (in micrograms per liter) similar to that of mochacoffee, both being more concentrated than filter and press-pot coffees. Therefore, the consumer'spreferences will determine the amount of NH and H ingested daily. For the caffeinated 30 mL of EC,the arabica coffees contain about 4.08 
g of NH and 1.54 g of H. Commercial blends (usually witha maximum of 30% robusta) range from the cited arabica values to 10.37 g of NH and 4.35 g ofH.
-carboline [norharman (NH) and harman (H)] contents,by RP-HPLC with fluorescence detection. The influence of the coffee species (arabica or robusta),the roast degree, and the brew length was studied. The results show that the content of NH and Hin EC is dependent primarily on the coffee species, followed by brew length. The roast degree hasonly a minor influence on the final content of NH and H in EC. When compared with other coffeebrews, EC has an amount of these -carbolines (in micrograms per liter) similar to that of mochacoffee, both being more concentrated than filter and press-pot coffees. Therefore, the consumer'spreferences will determine the amount of NH and H ingested daily. For the caffeinated 30 mL of EC,the arabica coffees contain about 4.08 g of NH and 1.54 g of H. Commercial blends (usually witha maximum of 30% robusta) range from the cited arabica values to 10.37 g of NH and 4.35 g ofH.