市售现磨咖啡和速溶咖啡的营养成分分析  

Nutrient analysis of freshly ground coffee and instant coffee

作　　者：林淼[1] 杨海锋[1] 时文兴[1] 刘海燕[1] LIN Miao;YANG Haifeng;SHI Wenxing;LIU Haiyan(Institute for Agri-food Standards and Testing Technology,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China)

机构地区：[1]上海市农业科学院农产品质量标准与检测技术研究所,上海201403

出　　处：《安徽农学通报》2024年第13期87-90,共4页Anhui Agricultural Science Bulletin

基　　金：上海市农业科学院科研课题“地产农产品品质及种质安全检测与评估”[农科应基2024(09)]。

摘　　要：本文采用相关国家标准检测方法,对45批次现磨咖啡样品和14批次速溶咖啡样品中多种营养物质的成分(包括可溶性固形物、元素、蛋白质、脂肪、碳水化合物、能量、氨基酸、脂肪酸和维生素A等)进行测定,并分析其主要营养成分差异。结果表明,咖啡中的主要营养物质为可溶性固形物,其可在一定程度上给人体补充碳水化合物、脂肪和蛋白质等营养物质,以及部分人体必需的元素。因咖啡配方不同,各类咖啡营养成分的含量存在较大差异。由于部分咖啡样品糖度较高,或钠含量较高,消费者需要根据自身的健康状况合理选择。This article adopted relevant standard detection methods to determine the components of various nutrients(including soluble solids,elements,proteins,fats,carbohydrates,energy,amino acids,fatty acids,and vitamin A)in 45 batches of freshly ground coffee samples and 14 batches of instant coffee samples,and analyzed the differences in their main nutritional components.The results indicated that the main nutrients in coffee were soluble solids,which could supplement the human body with nutrients such as carbohydrates,fats,and proteins to a certain extent.At the same time,there were also some essential elements for the human body.Due to different coffee formulas,there were significant differences in the nutritional content of various types of coffee.Due to the high sugar content or sodium content of some coffee samples,consumers were supposed to make reasonable choices based on their own health conditions.

关 键 词：咖啡 营养 蛋白质 氨基酸 

分 类 号：F326.12[经济管理—产业经济] TS273[轻工技术与工程—农产品加工及贮藏工程]