当前位置: 首页 > 文章 > 咖啡中功能性成分分离检测技术及安全性评价 食品科学 2014,35 (3) 243-252
Position: Home > Articles > Recent Advances in Technologies for the Separation, Determination and Safety Evaluation of Functional Components in Coffee FOOD SCIENCE 2014,35 (3) 243-252

咖啡中功能性成分分离检测技术及安全性评价

作  者:
杨剀舟;翟晓娜;杜秉健;冷小京
单  位:
中国农业大学食品科学与营养工程学院
关键词:
咖啡;咖啡因;绿原酸;类黑精;提取;检测分析;安全评价
摘  要:
咖啡以其独特的风味口感以及生理活性成为世界范围内最重要的食品类商品之一。咖啡的生理活性主要来自于咖啡中的咖啡因、绿原酸以及类黑精等功能性成分,这些成分具有醒脑提神、抗忧郁、抗氧化、抗菌以及预防癌症等方面的生物活性。因此,咖啡中功能性成分的分离提取、分析检测以及其安全性评价已经成为目前研究的热点。本文对咖啡中功能性成分咖啡因、绿原酸和类黑精的分离检测技术及其安全性评价研究进展进行综述,为咖啡中功能性成分的分离分析以及科学使用提供前沿的科学参考。
译  名:
Recent Advances in Technologies for the Separation, Determination and Safety Evaluation of Functional Components in Coffee
作  者:
YANG Kai-zhou;ZHAI Xiao-na;DU Bing-jian;LENG Xiao-jing;College of Food Science and Nutritional Engineering,China Agricultural University;
关键词:
coffee;;caffeine;;chlorogenic acid;;melanoidins;;extraction;;determination;;safety evaluation
摘  要:
Coffee has been one of the largest consumed food commodities around the world due to its specific flavor, taste and physiological functions. The bioactive components in coffee with refreshing, anti-depression, antioxidant, antibacterial and anticancer act ivities include caffeine, chlorogenic acid and melanoidins. Therefore, separation, determination and safety evaluation of functional components in coffee have become a hot topic among researchers. This article reviews the research progress in the separation, determination and safety evaluation of caffeine, chlorogenic acid and melanoidins in coffee. It can serve as a forefront scientific reference for the study and application of functional components in coffee.

相似文章

计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊