..

:
. ( ) . ɻ ɻ ȡ ߡ ɻ . .
ɡ ɡ . ɡ ǡ ǡ ǡ ǡ .
. 25 ɡ ɡ Arabica coffee 70 . ǻ robusta coffee ʡ 30 .
ɡ Caffeine 50 ɡ ǻ. ǡ 1.2 ɡ 2.2 ǻ. (1/3/7 ) (137 trimethylxanthine) alkaloid . . ǡ ɡ ʡ ǻ .
ɡ (roasting process) . . .
ˡ 1000 1200 ɡ . .
*
* 1810. ɡ ǡ ɻ . ɡ ɻ ɻ ɻ.
ǡ ѡ 10 .
. 100 ǡ ޡ . ɻ ɻ ɡ ɻ ɻ.
100 ɻ 100 ɻ ɡ ɻ. . 100 100 . ɡ .
ǡ . 5 ɻ 满 . ɡ .
ա ǡ . ϡ ɡ () ɻ 满 .
*
* Food Research International ɡ 12 (Antioxidants). ɡ () ().
ɡ ɡ ϻ .
ϻ .
ɡ (free radicals). ɡ ۡ . ɡ ɡ .
ɡ ɡ ϻ. : ա ɿ ܫ ػ 8 () 2008 ɡ ɻ .
(chlorogenic acids (CQA ѡ 1932. 10 ǻ . ɡ . (Astringent) . (tannins) . 90 ǡ ߡ . ɡ (caffeic acid) quinic acid. ɻ ɻ.
*
* (endosperm) . ɡ .
ɡ ǻ 60 . 100 18 . ա ܫɻ ǻ aroma oil solubl .
Scandinavian boiled coffee Turkish/Greek coffee . ѡ ɻ. cafestol kahweo diterpenes.
2010 Cancer Causes & Control ɡ French press. ɡ . 65 . boiled coffee ɡ 80 fatty acids filtered coffee . .
. ɡ .
* ..

*
* . ϻ Maillard reaction ʡ caramelization reaction . ǡ ա ɡ ɡ ѡ . .
ա . . 205 ɡ first crack . ǡ . ǡ ڡ ա .
220 ɡ ɡ Ρ . ɡ ϻ . . ѡ ɡ .
230 ɻ second crack ޡ 50 . ȡ ǡ ɡ . ǡ .
ɡ ѡ 240 . .
240 ɡ .
ɡ 50 . һ glucose һ fructose һ Sucrose. һ mannose һ arabinose һ galactose.
һ ܫ ɻ ɡ 9 . coffee quality һ . ա ϻ ỡ . 90 һ .
13 ɡ . ϻ ա ɡ .