期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 54, 期 1, 页码 256-262出版社
WILEY
DOI: 10.1111/ijfs.13942
关键词
Adulterants; adulteration; coffee; detection
资金
- Ministry of Food and Drug Safety [14162Bullyangsik-971]
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT & Future Planning [NRF-2018R1A2B6002634]
- Agriculture, Food and Rural Affairs Research Centre Support Program, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea
In this work, an HPLC-based detection method for identification of coffee powder adulterated with roasted barley, wheat and rice powders was developed by using various chemical indices such as monosaccharides (mannose, rhamnose, glucose, galactose, xylose and arabinose), trigonelline and nicotinic acid. As a quality assurance, the recovery efficiencies were 84.1%-90.2% for the monosaccharides, 113.6% for trigonelline and 114.9% for nicotinic acid. The limits of detection were 0.047-0.070 mmol kg(-1) for the monosaccharides, 0.209 mg kg(-1) for trigonelline and 0.117 mg kg(-1) for nicotinic acid. The glucose concentration in coffee samples adulterated with roasted barley, wheat and rice at 99:1 (w/w) mixing ratio was significantly different from the control coffee sample. The limit of discrimination from adulterated coffee samples was 1% (w/w) when glucose was used as a chemical index (P < 0.05).
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