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Fraud investigation in commercial coffee by chromatography |
Víctor de Carvalho Martins,*,
** Ronoel Luiz de Oliveira Godoy,*,
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Ana Cristina Miranda Senna Gouvêa,**
Manuela Cristina Pessanha de Araujo Santiago,**
Renata Galhardo Borguini,** Elaine Cristina de Oliveira Braga,**,
***
Sidney Pacheco** and Luzimar da Silva de Mattos do Nascimento** |
*Departamento de Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro,
CEP 23890-000, Seropédica-RJ, Brazil, **Laboratório de Cromatografia Líquida, Embrapa Agroindústria de Alimentos,
CEP 23020-470, Rio de Janeiro-RJ, Brazil, ***Centro de Tecnologia, Instituto de Química, Universidade Federal do Rio
de Janeiro, CEP 22290-180, Rio de Janeiro-RJ, Brazil
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Abstract
Coffee is currently the second largest
commodity on the world market today, and there is great concern about the
quality of the beans exported from producer countries to Europe and USA.
Practices such as using blends of different species and adding low-cost raw materials,
such as chicory, corn, and soybean, impair the sensory and functional
characteristics of the drink made from roasted and ground coffee beans. There
is a need to adopt more efficient analytical methods than the microscopy
technique currently used. The first chromatographic method used to determine
fraud was reported in 1958. This method used paper chromatography to
differentiate between coffee and chicory based on the free reducing sugars. As
of the 1980s, different methods involving high-performance liquid
chromatography and gas chromatography were developed in order to demonstrate
geographic authenticity, distinction between species, occurrence of
adulteration, and the presence of defective beans by determining the
monosaccharides, oligosaccharides, tocopherols, fatty acids, volatiles,
diterpenes, sterols, and phenolic substances, among others. As far as the
authors know, there are no papers published in the literature that have
compiled such an extensive set of information about these chromatographic
methods as here. Over the last 2 years, there has been a trend to develop
analytical methods for ultra-performance liquid chromatography coupled with
tandem mass spectrometry to confirm fraud in coffee, due to high sensitivity
and selectivity.
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Received: 07 March 2018
Published: 20 June 2018
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Corresponding Authors:
Víctor de Carvalho Martins, Departamento de Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, CEP 23890-000, Seropédica-RJ, Brazil; Laboratório de Cromatografia Líquida, Embrapa Agroindústria de Alimentos, CEP 23020-470, Rio de Janeiro-RJ, Brazil.
E-mail: victor.dcmartins@gmail.com
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色谱法在商品咖啡掺假调查中的应用
咖啡是目前世界市场上的第二大商品,人们对从生产国出口到欧洲和美国的咖啡豆质量非常关注。咖啡豆掺杂不同品种和添加低成本原料(如菊苣、玉米和大豆)的现象会降低烘焙和研磨咖啡豆制成饮料的感官和功能特性。因此需采用比目前使用的显微镜技术更有效的分析方法。用于确定掺假的第一种色谱方法于1958年报道。该方法使用纸色谱法根据游离还原糖来区分咖啡和菊苣。自20世纪80年代以来,通过高效液相色谱和气相色谱测定单糖、低聚糖、生育酚、脂肪酸、挥发物、二萜、甾醇和酚类物质等组分,以证明产地真实性、品种差异性、掺假现象和低质咖啡豆的存在。文献中没有发现大量关于色谱方法应用在咖啡掺假中的报道。在过去的两年,由于高灵敏度和高选择性,开发出用于超高效液相色谱与串联质谱联用的分析方法是检验咖啡掺假的趋势。
关键词:
掺假,
咖啡,
色谱方法,
碳水化合物,
挥发性物质
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