Comparison of Green Coffee Beans Volatiles Chemical Composition of Hainan Main Area
HU Rong-suo, CHU Zhong, GU Feng-lin, LU Min-quan, LU Shao-fang, WU Gui-ping, TAN Le-he*
Spice and Beverage Research Institute, National Center of Important Tropical Crops Engineering and Technology Research, and Ministry of Agriculture Key Laboratory of Genetic Resources Use for Tropical Spice and Beverage Crops, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
Abstract：Chemical component of Hainan green coffee beans was analyzed with solid phase microextraction-gas chromatography-mass spectrometry, and the discrepancy between two green coffee beans was differentiated through the spectrum database retrieval and retention index of compound characterization. The experimental results show that: the chemical composition of Wanning coffee beans and Chengmai coffee beans is basically the same. The quantity of analyzed compound in Wanning area coffee is 91, and in Chengmai area coffee is 106, the quantity of the same compound is 66, and the percent of the same component is 75.52%. The same compounds accounted for 89.86% of the total content of Wanning area coffee, and accounted for 85.70% of the total content of Chengmai area coffee.
胡荣锁，初 众，谷风林，陆敏泉，卢少芳，吴桂苹，谭乐和* . 海南主要地域生咖啡豆挥发性化学成分对比研究 [J]. 光谱学与光谱分析, 2013, 33(02): 548-553.
HU Rong-suo, CHU Zhong, GU Feng-lin, LU Min-quan, LU Shao-fang, WU Gui-ping, TAN Le-he* . Comparison of Green Coffee Beans Volatiles Chemical Composition of Hainan Main Area . SPECTROSCOPY AND SPECTRAL ANALYSIS, 2013, 33(02): 548-553.
