Study On The Volatile Ingredients And Quality Standard Of Coffee Beans

Coffee beans is one of plant seeds which is come from Coffea arabica L、C.canephora Pierre ex Froehn and C. liberica Bull. Ex Hien of coffea of Rubiaceae, The main production to Brazil, the Blue Mountains, Colombia and other places, Mainly produced in Yunnan, Hainan, Guangdong and other places in China. It is dark green or dark brown, specific aroma, slightly bitter, astringent taste. Coffee beans not only as drinks are widely used, but have some medicinal value. According to Guangxi Chinese Medicine,the coffee beans excited diuretic effect, roasted beans can alse help digestion. Modern research shows that coffee beans can excite the backbone, lowering blood pressure, anti-oxidation, anti-tumor effects. At present, volatile components of coffee beans is relatively small and there is no relevant perfect quality standards intended in domestic and foreign. This subject has researched the coffee beans volatile chemical compositions, establish the coffee beans medicinal quality standard, to provide a scientific basis for the comprehensive utilization of coffee beans.Coffee beans are widely used in the flavor and fragrance Indus try for its special flavor. This study analysis volatile components of coffee beans of Brazil by steam extraction (SD) and GC-MS techno logy combined and solid phase micro extraction (SPME) and GC-M S technology combined. Optimized headspace solid phase micro extr action conditions and investigate the type of fiber, sample volume, extraction temperature, extraction time and resolution time factors, u ltimately determine the best extraction conditions of coffee beans wi th SPME.29peaks were found in the coffee volatile oil, identified27components, about96.65%of the total volatile components, wh ich the highest content of2-methoxy-3-(2-propenyl)-Phenol(18.75%),2,6-dimethyl-Pyrazine (13.55%),n-Hexadecanoic acid(12.81%),2,6-dim ethyl-4-Pyridinamine(11.58%),5-methyl-2-Furancarboxaldehyde(7.52%).42kinds of compounds were identified from the coffee beans by G C-MS analysis, about87.57%of the total volatile components whic h the highest content of2-furan methanol (13.89%), The remainin g higher levels of4-vinyl guaiacol (8.99%), caffeine (6.46%), pyr azine (3.7%) and so on. Through SD-GC/MS and HS-SPME-GC/M S identified71kinds of chemical compositions Jointly identified fiv e kinds of chemical compositions,they are2-methoxy-Phenol,2-Me thoxy-4-vinylphenol,4-ethyl-2-methoxy-Phenol, Hexadecane, Tetradeca ne.Caffeine and chlorogenic acid is the main active ingredient in coffee beans. Chlorogenic acid has antibacterial, antiviral, lowering blood pressure, lowering blood pressure, remove free radicals, anti-tumor and other pharmacological effects.Caffeine helps excitatory nerve center, smooth muscle relaxation, aid digestion, diuretic and other physical activity. Caffeine and chlorogenic is reference substance,in this article, establish identification method of TLC of caffeine and chlorogenic in coffee beans by examining the sample preparation method, expand the system and other factors. Identified caffeine with silica gel GF254thin-layer chromatography plate, toluene-acetone (6:4) as developing solvent, and UV light (254nm). Identified chlorogenic acid with silica gel G thin-layer chromatography plate with1%sodium hydroxide solution, the upper butyl acetate-formic acid-water (14:6:5) as developing solvent, sprayed with aluminum chloride solution, dried, heated5minutes, under the UV light (365nm).In this paper, content of chlorogenic acid and caffeine in coffee beans is measured by HPLC, and establish method for the determination of both RP-HPLC, development of chlorogenic acid, caffeine content limits in coffee beans. Coffee beans contain chlorogenic acid (C16H18O9) shall not be less than0.4%, contain caffeine (C8H10N4O2) shall not be less than0.8%.Refer to determination of appendix of Pharmacopoeia of The People’s Republic of China(2010edition), this subject measured volatile oil content、moisture、total ash、Acid-insoluble component and extracted substances of coffee beans, developed a coffee bean quality standards and lay a good foundation for the development of resources and reasonable application of the coffee beans.