Fluorescence Spectrum Characteristics of Melanoidins From Yunnan Arabica Coffee

Linfen ZHAO; Yanhua WANG; Xiaoting WANG; Zishan HONG; Yanfang LIU; Jiashun GONG; Chao TAN; Huarong LIU

doi:10.13386/j.issn1002-0306.2020060260

Volume 42 Issue 8

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(8): 36-41. > DOI: 10.13386/j.issn1002-0306.2020060260

ZHAO Linfen, WANG Yanhua, WANG Xiaoting, et al. Fluorescence Spectrum Characteristics of Melanoidins From Yunnan Arabica Coffee[J]. Science and Technology of Food Industry, 2021, 42(8): 36−41. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060260.

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Fluorescence Spectrum Characteristics of Melanoidins From Yunnan Arabica Coffee

College of Food Science and Technology, Yunnan Agricultural University, Yunnan 650201, China

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Received Date: June 21, 2020
Available Online: January 26, 2021

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Abstract

Abstract

The melanoidins was prepared from Yunnan Arabica coffee. The 3D-EEMs were used to study the fluorescence characteristics of coffee melanoidins at different temperatures, pH, lighting conditions and at different concentrations. The results showed that the fluorescence intensity of aqueous solution of melanoidins was inversely proportional to the temperature in the range of 10～80 ℃. The fluorescence intensity of aqueous solutions of melanoidins with pH between 5 and 10 was stable. The fluorescence intensity of the melanoidins solution stored in dark did not change significantly within 60 min (P>0.05), while the increase of light time would lead to a significant decrease in fluorescence intensity (P<0.05). The fluorescence intensity of aqueous solutions of melanoidins was proportional to the concentration, and the correlation coefficient was 0.9846 when the concentration was less than 0.5 mg/mL. Fluorescence quenching occurs when the concentration was higher than 10 mg/mL, and the fluorescence intensity of aqueous solutions of melanoidins was not correlated with the concentration. This study would provide some data support for the further study of the spectral characteristics of coffee melanoidins.
- Yunnan arabica coffee,
- melanoidins,
- three dimensional excitation emission matrix spectra,
- fluorescence intensity

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