The level variation of N-epsilon-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions

文献类型： 外文期刊

第一作者： Liu, Xingyong

作者： Liu, Xingyong;Chen, Xinglian;Lin, Tao;Yin, Benlin;Li, Qiwan;Wang, Luxiang;Shao, Jinliang;Yang, Juan

作者机构：

关键词： N-epsilon-(carboxymethyl)lysine; Arabica coffee; HPLC-MS/MS; Roasting condition; Chlorogenic acids

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 343 卷

页码：

收录情况： SCI

摘要： N-epsilon-(carboxymethyl) lysine (CML) is universally used as a marker of the occurrence of advanced glycation end products (AGEs) in foods. This study investigated the level changes of CML, chlorogenic acids (CQAs), lysine (Lys), fat and pH in coffee during roasting. The CML level went up slowly in the first 10 mins, then declined sharply during the next 2 mins, and kept increasing constantly in the following baking time, while the lowest CML level was obtained by roasting at 235 degrees C for 12 mins. The three CQAs isomers had different efficacy in affecting the levels of CML and other factors, indicating the CQAs isomers may play an important role in influencing the CML level. So it might be possible to regulate the formation of CML and gain better coffee quality via adjusting the levels of CQAs in baking process. This study provided important enlightenment on CML control during coffee baking.

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