跳转至内容
Merck

Antioxidant activity of coffee model systems.

Journal of agricultural and food chemistry (2002-06-13)
Pojjana Charurin, Jennifer M Ames, María Dolores del Castillo
摘要

Coffee model systems prepared from combinations of chlorogenic acid (CGA), N(alpha)-acetyl-1-arginine (A), sucrose (S), and cellulose (C) were roasted at 240 degrees C for 4 min prior to analysis by UV-visible spectrophotometry, capillary zone electrophoresis (CZE), and the ABTS radical cation decolorization assay. The A/CGA/S/C and A/S/C systems were also fractionated by gel filtration chromatography. Antioxidant activity of the systems showed a positive, nonlinear relationship with the amount of CGA remaining after roasting. Sucrose degradation was a major source of color in the heated systems. There was no relationship between antioxidant activity and color generation.

材料
货号
品牌
产品描述

Sigma-Aldrich
Nα-乙酰基- L -精氨酸