Factors affecting tocopherol contents in coffee brews: NP-HPLC/FLD, RP-UPLC-ESI/MS n and spectroscopic study
作者： Paweł Górnaś , Aleksander Siger , Krzysztof Polewski , Iveta Pugajeva , Agnieszka Waśkiewicz
DOI: 10.1007/S00217-013-2103-X
关键词:
摘要: Qualitative and quantitative determination of tocopherols in filtered unfiltered coffee brews was investigated. The NP-HPLC/FLD RP-UPLC-ESI/MSn techniques as well fluorescence spectroscopy turned out to be very useful tools not only estimate tocopherol contents, but also detect contaminants brew extracts. In all analysed samples, α- β-T were detected. Arabica brews, the content β homologue three four times higher than that α homologue; however, Robusta, they almost identical. Unfiltered contained about ten more tocopherols, 3.02–5.26 3.39–16.52, 0.4–0.71 1.26–1.77 μg/100 ml for α-T β-T, respectively. reduction size ground beans from 0.7 0.3 mm increases concentration times. Suspended bean dust main source brews.
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