RESIDUES OF POLYCYCLIC AROMATIC HYDROCARBONS IN DIFFERENT TYPES OF COFFEE

被引：0
|
作者：
Stanciu, Gabriela [1 ]
Birghila, Semaghiul [1 ]
Dobrinas, Simona [1 ]
机构：
[1] Ovidius Univ Constanta, Chem Dept, 124 Mamaia Blvd, RO-900527 Constanta, Romania
来源：
SCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRY | 2008年 / 9卷 / 03期
关键词：
coffee; PAHs; HPLC; fluorescence detection;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The aim of this work is the development of a simple, fast and quantitative method for polycyclic aromatic hydrocarbons (PAHs) potentially generated by roasting coffee beans. The roasting process is the most important in the coffee industry for the development of the characteristic flavor of the bean mix. The method involves Soxhlet extraction with hexane, clean-up based on silica adsorption chromatography, concentration to dryness and injection of the acetonitrile solution of the residue for HPLC analysis with fluorescence detection. The method allowed confirming or not the presence of the 12 selected PAHs in green coffee and roasted coffee bean samples.
引用
收藏
页码：325 / 330
页数：6
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