Alternative determination of the coffee subtitute content in blends
2000
Csiba, A. | Kerecsenyi, L. | Szentgyorgyi, M. | Lombai, Gy.
Principle of our method is based on the recognition that the acidic hydrolysate of the real roasted coffe does not contain glucose or at most in a negligible quantity. Therefore the different roasted coffee varieties enriched with coffee substitute are hydrolysed with 1,0 M HCl under standard conditions and control corresponding to the given coffee substitutes. Afterwards absorbance of the emerged glucose is determined by glucose-oxidase enzyme system (GOD-POD) and by spectroscopy. Percentage of substitute content of an enriched roasted coffee product can be calculated from the glucose absorbance quotient of the hydrolysates originating from te same measurement
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