中文摘要：咖啡的质量不仅取决于有益健康的化合物的成分，还取决于其在发育、收获、制备、运输和储存过程中可能受到产生霉菌毒素的微生物的污染。本研究通过ABTS、DPPH和Folin-Ciocalteu法测定了绿咖啡酿造物的抗氧化活性，结果表明在所有测定中，罗布斯塔咖啡豆提取物的活性比阿拉比卡咖啡豆提取物更高。使用液相色谱/质谱分析研究了绿色咖啡豆中赭曲霉毒素A和黄曲霉毒素（B1、B2、G1和G2）的发生。除霉菌毒素外，麦角甾醇的含量也被确定为一个真菌发生的指标。研究发现，与未处理的咖啡豆相比，蒸汽和脱咖啡因处理增加了酿造物的抗氧化活性。虽然绿色咖啡豆含有可以量化的毒素，并分离出了新型真菌，但依据法规限制，其浓度是可以接受的。
外文摘要：BACKGROUNDThe quality of coffee depends not only on the contents of healthy compounds but also on its contamination with microorganisms that can produce mycotoxins during development, harvesting, preparation, transport and storage.
RESULTSThe antioxidant activity of green coffee brews measured in this study by ABTS, DPPH and Folin-Ciocalteu assays showed that coffee extracts from Robusta beans possessed higher activity in all assays than extracts from Arabica beans. The occurrence of ochratoxin A and aflatoxins (B1, B2, G1 and G2) in green coffee beans was studied using liquid chromatography/mass spectrometry. Apart from mycotoxins, the content of ergosterol as a marker indicating fungal occurrence was also determined. Among aflatoxins, aflatoxin B1 was the dominant mycotoxin in coffee bean samples, with the highest level at 17.45ngg(-1). Ochratoxin A was detected in four samples at levels ranging from 1.27 to 4.34ngg(-1), and fungi potentially producing this toxin, namely Aspergillus oryzae, Alternaria sp., Aspergillus foetidus, Aspergillus tamarii and Penicillium citrinum, were isolated.
CONCLUSIONSteaming and decaffeination of coffee beans increased antioxidant activities of brews in comparison with those prepared from unprocessed beans. Although toxins can be quantified in green coffee beans and novel fungi were isolated, their concentrations are acceptable according to legal limits.
外文关键词：CHLOROGENIC ACIDS；IN-VITRO；OCHRATOXIN；BEANS；EXTRACTION；ARABICA；HEALTH
作者：Jeszka-Skowron, M；Zgola-Grzeskowiak, A；Waskiewicz, A；Stepien, L；Stanisz, E
作者单位：Poznan Univ Tech
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
期刊影响因子：2.076
出版年份：2017
出版刊次：12
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