咖啡及其制品中三种糠醛类物质分析  

Analysis of furfural compounds in coffee and coffee products

作　　者：林麒 林仲[2] 李宏[1] 何泉燕 陈华峰[2] LIN Qi;LIN Zhong;LI Hong;HE Quanyan;CHEN Huafeng(Fujian Health College,Fuzhou,Fujian 350101,China;不详)

机构地区：[1]福建卫生职业技术学院,福建福州350101 [2]福建省疾病预防控制中心,福建省预防医学研究院,福建人兽共患病重点实验室

出　　处：《中国预防医学杂志》2023年第3期226-230,共5页Chinese Preventive Medicine

基　　金：福建省科技创新平台建设项目(2019Y2001);福建卫生职业技术学院2019年度科技创新团队及应用技术协同创新研究重点项目(2019-5-1)。

摘　　要：目的 同位素内标-气相色谱质谱法检测咖啡及其制品中三种糠醛类化合物浓度,为食品安全提供基础数据。方法 样本前处理后,选择离子监测模式测定糠醛类物质,并加标进行方法验证。统计分析糠醛类物质在不同类样本中及同类样本中的含量差异。结果 线性范围0.042 0~19.7 mg/L,r>0.999 5,方法检出限和方法定量限分别为0.2~1.2 mg/L和0.6~3.6 mg/L,加标回收率89.5%~105%,RSD为3.1%~12.5%。咖啡饮料(液体)中糠醛、5-甲基糠醛和5-羟甲基糠醛含量均小于咖啡固体饮料,差异有统计学意义(Z=-4.799、-3.961、-4.766,P<0.01);咖啡饮料(液体)、咖啡固体饮料中糠醛、5-甲基糠醛和5-羟甲基糠醛含量之间差异均有统计学意义(H=9.967、44.126,P<0.01)。三类咖啡固体饮料中糠醛、5-甲基糠醛和5-羟甲基糠醛含量差异均有统计学意义(H=24.014、24.159、18.717,P<0.01);速溶/即溶咖啡饮料、速溶咖啡中糠醛、5-甲基糠醛和5-羟甲基糠醛含量差异均有统计学意义(H=41.645、8.346,P<0.05)。结论 咖啡及其制品中普遍存在糠醛类物质,且含量较高,特别是5-羟甲基糠醛,可通过降低咖啡及其制品中的5-羟甲基糠醛含量,控制咖啡及其制品的摄入,降低食品安全风险。Objective To determine the concentration of three furfural compounds in coffee and its products by isotope internal standard-gas chromatography-mass spectrometry,so as to provide basic data of food safety.Methods After pre-treatment,furfural compounds concentrations were determined using ion monitoring mode,and the method was verified by spiked samples.The differences in furfural compounds concentrations across different groups of coffee products and the differences in concentrations across the studied furfural compounds within each group of coffee product were analyzed.Results The linear range of standard curve was 0.0420-19.7 mg/L,r>0.9995.The limits of detection and quantification were 0.2-1.2 mg/L and 0.6-3.6 mg/L,respectively.The recoveries of the three furfural compounds were 89.5%-105%with RSD of 3.1%-12.5%.The concentrations of furfural,5-methylfurfural,and 5-hydroxymethylfurfural in coffee beverage(liquid)were all statistically significantly lower than those in solid coffee beverage(Z=−4.799,−3.961,−4.766,all P<0.01).Within both liquid and solid coffee beverage,the concentrations of the above three furfural compounds were statistically significantly different(H=9.967,44.126,both P<0.01).Across the three types of solid coffee beverage,there were statistically significant differences in the concentrations of 5-methylfurfural and 5-hydroxymethylfurfural(H=24.014,24.159,18.717,all P<0.01).The concentrations of furfural,5-methylfurfural,and 5-hydroxymethylfurfural in instant/soluble coffee drinks were statistically significantly different,so were in instant coffee(H=41.645,8.346,both P<0.05).Conclusions Furfural compounds,especially 5-hydroxymethylfurfural,may exist in most coffee and coffee products at a high level.Food safety risk may be curbed by reducing 5-hydroxymethylfurfural content in coffee and controlling the intake of coffee and its products.

关 键 词：咖啡 糠醛 5-甲基糠醛 5-羟甲基糠醛 同位素内标 气相色谱质谱法 

分 类 号：R155.5[医药卫生—营养与食品卫生学]