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Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On‐line ABTS Assay to High Performance Size Exclusion Chromatography

机译：通过在线ABTS分析与高性能尺寸排阻色谱联用来了解焙烧对咖啡冲剂抗氧化成分的影响

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IntroductionCoffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that are already present in green coffee beans, melanoidins show antioxidant capacity as well.

机译：简介咖啡是一种广泛使用的含有抗氧化剂活性化合物的饮料。在烘焙过程中，咖啡豆的植物化学组成发生了巨大变化，并产生了高度聚合的物质。除生咖啡豆中已存在的绿原酸外，类黑素还具有抗氧化能力。

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期刊名称 Wiley-Blackwell Online Open
作者
Sebastian E.W. Opitz; Bernard A. Goodman; Marco Keller; Samo Smrke; Marco Wellinger; Stefan Schenker; Chahan Yeretzian;
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作者单位

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年(卷),期 -1(28),2
年度 -1
页码 106–114
总页数 9
原文格式 PDF
正文语种
中图分类
关键词
coffee antioxidants post‐column derivatisation HPSEC Folin–Ciocalteu ABTSsup•+/sup ORAC;

机译：咖啡;抗氧化剂;柱后衍生;HPSEC;Folin–Ciocalteu;ABTS sup•+ / sup;ORAC;

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专利

1. Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On-line ABTS Assay to High Performance Size Exclusion Chromatography [J] . Phytochemical Analysis . 2017,第2期

机译：了解焙烧对咖啡酿造的抗氧化成分的影响，通过在线ABTS测定对高性能尺寸排阻色谱法
2. How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography. [J] . Smrke S, Opitz S. E. W, Vovk I, Food & Function . 2013,第7期

机译：烘焙如何影响咖啡冲泡剂的抗氧化剂？通过在线抗氧化剂测定结合尺寸排阻色谱法探索咖啡的抗氧化剂能力。
3. SEPARATION OF POLYMER AND ON-LINE DETERMINATION OF SEVERAL ANTIOXIDANTS AND UV STABILIZERS BY COUPLING SIZE-EXCLUSION AND NORMAL-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY COLUMNS [J] . Nerin C., Cacho J., Rubio C., Journal of chromatography, A: Including electrophoresis and other separation methods . 1995,第2期

机译：尺寸排阻色谱柱和正相高效液相色谱柱的分离及在线测定几种抗氧化剂和紫外线稳定剂
4. Understanding the Role of Origin Roasting on Flavor Components in Coffee Employing GCMS [C] . Steven B. Foster, Emily P. Erdman, Melissa M. Henniger, ASMS Conference on Mass Spectrometry and Allied Topics . 2016

机译：了解起源与焙烧对携带GCMS咖啡的风味组件的作用
5. Identification of purpurogallin in brewed beverages and effect of roasting on antioxidant activity and phenolic compounds in coffees [D] . Liao, Yu-chen. 2015

机译：酿造饮料中紫嘌呤加仑的鉴定以及焙烧对咖啡中抗氧化活性和酚类化合物的影响
6. Smart Online Coffee Roasting Process Control: Modelling Coffee Roast Degree and Brew Antioxidant Capacity for Real-Time Prediction by Resonance-Enhanced Multi-Photon Ionization Mass Spectrometric (REMPI-TOFMS) Monitoring of Roast Gases [O] . Hendryk Czech, Jan Heide, Sven Ehlert, 2020

机译：智能在线咖啡烘焙过程控制：通过共振增强型多光子电离质谱（REMPI-TOFMS）监测烟气对咖啡烘焙度和咖啡抗氧化能力进行建模以进行实时预测
7. Influence of roasting and different brewing processes on the ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD) [O] . L. La Pera, G. Avellone, V. Lo Turco, 2008

机译：通过高效液相色谱 - 荧光检测（HPLC-FLD）测定烘焙和不同酿造工艺对Ochratoxin含量的影响
8. High Performance Size Exclusion Chromatography (IX) Bulk and Component Analysis of Silanol Groups in Polydimethylsiloxanes [R] . Kohn, E. 1985

机译：高效尺寸排阻色谱（IX）聚二甲基硅氧烷中硅烷醇基团的体积和组分分析

Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On‐line ABTS Assay to High Performance Size Exclusion Chromatography

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