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Kahve Alkoloidlerinin Belirlenmesi ve Biokimyası

Determination Of Coffee Alkoloıds And Their Biochemistry

Journal Name:

  • Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi

Publication Year:

  • 2000
Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
One of the important compounds of coffee is the caffeine playing an important role in human body , whose chemical name is 1.3.7 - Trimetil 2,6 dioxypurin, or 1.3,7 - trimetil xantin. The other important compound is trigonelline, which converts to vitamin niasm when green coffee bean is roasted at high temprature. In this study, the change of caffeine and trigonellin amount when green coffee bean roasted, was examined. HPLC (High pressure liquid chromatgrapy) was used to detect two compounds. Column; C18, wave length; 276 nm, Mobile phase; posphate buffer and buffer. When were examined results of caffeine and trigonelline in both green and roasted coffee, it was found that cafein amount increased after roasting. On the other hand, trigonelline amount reduced after roasting.
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Abstract (Original Language): 
Kahvenin önemli bileşenlerinden biri kafeindir. İnsan organizmasında önemli rolü bulunan bu bileşenin kimyasal adı 1,3,7 trimetil - 2,6 deoksipurin veya 1,3,7 trimetil xantindir. Diğer önemli bileşen ise kavrulduğunda vitamin niasine dönüşen trigonellindir. Bu çalışmada HPLC (Yüksk basınç sıvı kromatografisi) bu bileşenin analizi için kullanılmıştır. Kolon; C18, dalga boyu uzunluğu, 276nnı, haraketli faz fosfat tamponu ve methanoldur. Hem yeşil hem de kavrulmuş kahvede kafein ve trigonellin miktarları incelendiğinde kafein miktarının kavrulduktan sonra arttığı, trigonellin miktarının ise azaldığı bulunmuştur
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