| Autor: |
Meng HUANG, Liyuan SU, Lihong ZHANG, Guiying WANG, Shizhuo ZHAO, Changrong GE, Guozhou LIAO |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 3, Pp 145-154 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021040197 |
| Popis: |
Taking Baoshan small grain coffee beans from Yunnan Province as the object, the nutrient components of raw and cooked coffee beans were determined according to national standards. On the basis of single factor experiment, the process parameters of supercritical CO2 extraction of coffee essential oil were optimized by response surface（RSM）. The physical and chemical indexes of the essential oil of raw and cooked coffee were determined. The fatty acid composition of raw and cooked coffee essential oil was analyzed by gas chromatography-hydrogen flame ionization detector (GC-FID). The results showed as follows: after roasting, the contents of water, water extract, caffeine, total sugar, crude fiber and crude fat in cooked coffee beans were significantly different from those in raw coffee beans (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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