The Chinese Academy of Thermal Sciences has made important progress in the preparation of green coffee oil and the identification of active substances

Original title: Chinese Academy of Thermal Sciences has made important progress in the preparation of green coffee oil and the identification of active substances

Recently, the Fragrant Drink Institute of the Chinese Academy of Thermal Sciences has made important progress in the preparation of green coffee oil and the identification of active substances

Coffee is an important tropical specialty beverage crop in China, and it is also the main cash crop for farmers in Hainan and Yunnan to increase their income and get rich

The Fragrant Drink Institute of the Chinese Academy of Thermal Sciences uses different extraction methods (ultrasonic-microwave coordinated extraction, microwave-assisted extraction, ultrasonic-assisted extraction, pressurized solvent extraction) to assist green solvent ethanol extraction of green coffee oil, and its physical and chemical properties, fatty acid composition, and tocopherols , Diterpene active substances and antioxidant activity are analyzed

The related research results "Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive component, and antioxidant activity" were published online in the TOP journal "Ultraso" in JCR District 1, Chinese Academy of Sciencesnics Sonochemistry" (IF=6.

Associate researcher Dong Wenjiang from the Fragrant Drink Institute of Chinese Academy of Thermal Sciences is the first author of the paper, and Professor Wei Changqing from Shihezi University is the co-author of the paper

Link to the paper: https:// article is reprinted by "Food Science Net", and the article is from the Chinese Academy of Tropical Agricultural Sciences