Determination of the Elemental Composition of Coffee Using Instrumental Methods

被引：83

作者：

Pohl, Pawel ^{[1
]}

Stelmach, Ewelina ^{[1
]}

Welna, Maja ^{[1
]}

Szymczycha-Madeja, Anna ^{[1
]}

机构：

[1] Wroclaw Univ Technol, Dept Analyt Chem, Fac Chem, PL-50370 Wroclaw, Poland

来源：

FOOD ANALYTICAL METHODS | 2013年 / 6卷 / 02期

关键词：

Coffee; Elemental analysis; Atomic absorption spectrometry; Optical emission spectrometry; Instrumental neutron activation analysis; Sample preparation; Quality assurance and control; GREEN COFFEE; BRAZILIAN COFFEES; MULTIELEMENT ANALYSIS; ALUMINUM CONTENT; INSTANT COFFEES; SOLUBLE COFFEE; VARIETIES; ARABICA; METALS; DISCRIMINATION;

D O I：

10.1007/s12161-012-9467-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Although the content of elements in coffee is only about 5 % (m/m), it seems to be a good indicator of the coffee authenticity. Apparently, it can bring the useful information about individual elemental patterns that are distinctive to the origin of growing soils for coffee plants in addition to cultivation and environmental conditions used. The elemental analysis of coffee by means of instrumental measurement methods may have other uses. It can be used to prove the high quality and safety of raw coffee beans, various coffee byproducts, and the final coffee product in the market. Commonly, different atomic absorption and emission spectrometry and instrumental neutron activation analysis methods are used to determine concentrations of various elements in green, roasted, and ground or instant coffees and coffee infusions, but these samples have to be suitably prepared prior to the analysis.

引用

页码：598 / 613

页数：16

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