作 者：
曾凡逵;刘爱琴;谭乐和;尹桂豪;吴桂萍;胡荣锁
单 位：
中国热带农业科学院香料饮料研究所;中国热带农业科学院分析测试中心
摘 要：
以云南Arabica咖啡(Coffea arabica)、兴隆Robusta咖啡(Coffea robusta Linden)和越南Robusta咖啡为原料,采用正己烷萃取其咖啡油脂肪酸,通过GC/MS分析生咖啡及不同焙炒度咖啡的脂肪酸组成。结果表明:云南Arabica咖啡总脂肪含量高于兴隆Robusta咖啡和越南Robusta咖啡总脂肪含量;咖啡油脂肪酸含量从高到低的3种脂肪酸依次为亚油酸(约40%)>棕榈酸(约30%)>油酸(约20%);焙炒程度对咖啡油脂肪酸组成没有显著影响。此外,3种咖啡中均含有少量的亚麻酸、花生酸和山嵛酸。
译 名：
Fatty Acid Composition of Coffee Oil from Three Different Origins
作 者：
ZENG Fankui1,2,LIU Aiqin1,2,TAN Lehe1,2,YIN Guihao3,WU Guiping1,2,HU Rongsuo1,2 1 Institute of Spice and Beverage Research,CATAS,Wangning,Hainan 571533,China 2 National Center of Important Tropical Crops Engineering and Technology Research,Haikou,Hainan 571101 3 Analysis&Testing Center,CATAS,Haikou,Hainan 571101,China
关键词：
total fatty acid content;fatty acid composition;roast degree;coffee
摘 要：
Total coffee lipids from Yunnan Arabica(Coffea arabica),Xinglong robusta(Coffea robusta Linden) and Vietnam robusta were extracted by hexane,and the fatty acid composition of raw coffee and roasted coffee of various roasted degree were detected by GC/MS.The results showed that: Yunnan arabica coffee had a higher total lipid content than Xinglong robusta and Vietnam robusta,the main fatty acids were listed in decreasing ordeals follows: linoleic acid(~40%)> palmitic acid(~30%)>oleic acid(~20%);linolenic acid,arachidic acid and behenic acid were also present in lower proportions.On roasting the fatty acid profile was similar.
