Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid, and caffeine content

被引：104
|
作者：
Casal, S
Oliveira, MBPP
Alves, MR
Ferreira, MA
机构：
[1] Univ Porto, Fac Farm, Serv Bromatol, CEQUP, P-4050047 Porto, Portugal
[2] Inst Politecn Viana do Castelo, ESTG, P-4900 Viana Do Castelo, Portugal
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 08期
关键词：
roasted coffee; caffeine; trigonelline; nicotinic acid; multivariate and nonparametric analysis;
D O I：
10.1021/jf990702b
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Arabica and robusta roasted coffees from several geographical origins, in a total of 29 samples, were characterized for their contents in caffeine, trigonelline, and nicotinic acid by a recently developed HPLC/diode-array detector method. All samples were subjected to the same roasting procedure in order to eliminate the variations due to this process. Characterization was achieved by applying multivariate and nonparametric analysis to the chromatographic results. The two coffee varieties were clearly separated by their trigonelline and caffeine contents. Nicotinic acid could not be used as a variety discriminate factor. There was no association with the geographical origin of the samples.
引用
收藏
页码：3420 / 3424
页数：5
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