传统水提法制备的咖啡提取物存在费时耗能、提取率低和复溶损耗等问题。该文以丙二醇为主要溶剂,中等烘焙咖啡豆为原料,制备咖啡提取物,在单因素试验基础上利用Box-Behnken Design模型优化提高丙二醇咖啡提取物中咖啡因含量的工艺条件,用DPPH自由基清除实验和铁离子还原能力(ferric reducing antioxidant power,FRAP)实验评价其抗氧化活性,并采用顶空固相微萃取结合气相色谱-串联质谱法分析其风味成分。结果表明,咖啡提取物制备的最佳工艺条件为:丙二醇体积分数75%,液料比15∶1(mL∶g),回流时间87 min,回流温度100 ℃、超声波功率200 W、超声波时间5 min。在此条件下,咖啡因提取量为9.28 mg/g咖啡粉,与预测值接近。DPPH自由基清除能力为12.99 mmol Trolox/mL(以Trolox当量计),FRAP法测得铁离子还原能力为34.04 mmol FeSO4/mL(以FeSO4当量计)。GC-MS分离鉴定出26种挥发性物质,含有咖啡特征香气的2-甲基丁酸、愈创木酚、5-甲基呋喃酮等。
The coffee extract prepared by the traditional extraction methods has some problems, such as time and energy consumption, low extraction rate and resolution loss.This paper used propylene glycol as the main solvent and medium roasted coffee beans as the raw material to prepare the coffee extract.On the basis of a single-factor experiment, the Box-Behnken Design model was used to optimize the process conditions for increasing the caffeine content in the propylene glycol coffee extract.Its antioxidant activity was evaluated by DPPH radical scavenging activity assay and FRAP activity assay.The flavor components were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS).Results showed that the optimum conditions for the preparation of coffee extract were propylene glycol volume fraction of 75%, liquid-to-material ratio of 15∶1 (mL∶g), reflux time of 87 min, reflux temperature of 100 ℃, ultrasonic power of 200 W, ultrasonic time of 25 min.Under this condition, the caffeine extraction amount was 9.28 mg/g coffee powder, which was close to the predicted value.The free radical scavenging capacity of DPPH was 12.99 mmol Trolox/mL (calculated by Trolox equivalent), and the iron ion reduction capacity measured by the FRAP method was 34.04 mmol FeSO4/mL (calculated by FeSO4 equivalent).26 volatile substances were separated and identified by GC-MS, including 2-methylbutyric acid, guaiacol, 5-methylfuranone, etc.
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