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- OGAWA Mieko
- Mizuho junior college
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- KAMIYA Chieko
- Mizuho junior college
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- IIDA Yuko
- Mizuho junior college
Bibliographic Information
- Other Title
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- コーヒー豆,コーヒー浸出液及びインスタントコーヒーのトコフェロール含量
- コーヒー マメ コーヒー シンシュツエキ オヨビ インスタント コーヒー ノ
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Abstract
Contents of tocopherols (α-, β-, γ-, and δ-Toc)in 14 kinds of green coffee beans, each ofwhich had its own brand name, their roasted beans, infusions of those beans, and 38 kinds of instant coffee were determined by high-performance liquid chromatography. In 14 kinds of green coffee beans, total Toc of 12 kinds of them were more than 10mg/100g, the maximum was 15.7mg/100g and the average was 11.9mg/100g. The contents of α-Toc were 2.3-4.5mg/100g and the average was 3.5mg/100g. The contents of β-Toc were 3.2-11.4mg/100g and the average was 8.4mg/100g. γ-Toc and δ-Toc were not found. Eighty-three to ninty-nine % (averge 94%) of total Toc, 79-100% (average 91%) of α-Toc and 84-100%(average 95%) of β-Toc were remained after roasting. The content of β-Toc in the coffee beans was higher than α-Toc whose ratio was 1:2-3 except one whose ratio was 1: 1.5. The content of total Toc in coffee infusion or instant coffee solution was O.007mg/100ml. From these fact it was concluded that only 0.4-1.8% of Toc was infused from the roasted coffee beans.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 36 (6), 490-494, 1989
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681382906624
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- NII Article ID
- 130003788807
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- NII Book ID
- AN00192587
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- NDL BIB ID
- 3235425
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- ISSN
- 00290394
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed