烘焙方式对咖啡豆氨基酸的影响  

Effects of Roasting on Amino Acids in Coffee Beans

作　　者：刘莉萍[1] 李莹莹 李艳[1] 周靖[1] LIU Liping;LI Yingying;LI Yan;ZHOU Jing(School of Applied Chemistry and Biotechnology,Shenzhen Polytechnic,Shenzhen,Guangdong 518055,China;Shenzhen Academy of Metrology and Quality Inspection,Shenzhen,Guangdong 518055,China)

机构地区：[1]深圳职业技术学院应用化学与生物技术学院,广东深圳518055 [2]深圳市计量质量检测研究院,广东深圳518055

出　　处：《深圳职业技术学院学报》2020年第3期29-34,63,共7页Journal of Shenzhen Polytechnic

摘　　要：探究烘焙方式对咖啡豆氨基酸的影响,为新型咖啡制品研发提供依据.选取4个国家咖啡生豆,分别采取肉桂、都市、维也纳、法式、意式5种方式烘焙,采用全自动氨基酸分析仪测定并比较烘焙前后咖啡豆氨基酸变化,对测定结果进行方差统计分析.结果显示,4个国家咖啡生豆氨基酸种类及其含量无显著性差异(P<0.05),其中谷氨酸含量最高,蛋氨酸含量最低;氨基酸对烘焙温度非常敏感,烘焙温度越高,加热时间越长,对氨基酸影响越大;8种氨基酸(Lys、Cys、Arg、His、Gly、Thr、Ser、Asp)随烘焙温度升高,氨基酸含量显著下降.焙度方式直接影响咖啡豆氨基酸含量,浅度肉桂式烘焙可较好地保留咖啡豆的氨基酸.The paper aims to explore the best coffee roasting technology and provide basis for the research and development of new coffee products.Coffee beans from four countries were roasted through Cinnamon,City,Vienna,French and Italian methods.At first,automatic amino acid analyzer is used to determine and compare the amino acid changes before and after roasting coffee beans.Then,the results were statistically analyzed by variance.Results show that there was no significant difference in amino acid types and contents of coffee beans from the four countries(P<0.05).The content of glutamic acid was the highest and the content of methionine was the lowest in the coffee beans.Amino acids are very sensitive to the roasting temperature.The higher the roasting temperature gets,the longer the heating time needs,and the greater the influence on amino acids has.The content of eight amino acids(Lys,Cys,Arg,His,Gly,Thr,Ser,Asp)decreased significantly with the increase of roasting temperature.The degree of roasting directly affects the content of amino acid in coffee beans.The shallowest cinnamon roasting degree can better preserve the amino acid in coffee beans.

关 键 词：氨基酸 咖啡豆 烘焙 方差分析 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]