Determination and preliminary investigation of furfural compounds in coffee and its products

Abstract

ObjectiveThis study aimed to provide basic data for the regulatory authorities to formulate regulatory policies or for the preparation and revision of national standards by investigating the content level of furfural pollutants in coffee and its products.MethodsFurfural pollutants in coffee and its products were detected by gas chromatography triple quadrupole mass spectrometry. The results were analyzed and counted using Excel and SAS.ResultsThree furfural pollutants were detected in 52 samples， the content level of furfural pollutants was 5-hydroxymethylfurfural > furfural > 5-methylfurfural， and the highest content of 5-hydroxymethylfurfural was 2 587 mg/kg. By category analysis， it was found that the change trend was pure instant coffee > two-in-one instant coffee > coffee bean （powder） > coffee beverage. According to the proportion of 5-hydroxymethylfurfural in the total amount of furfural pollutants， it was found that the change trend was pure instant coffee / two-in-one instant coffee > coffee bean （powder） / coffee beverage.ConclusionThe survey results show that all coffee types and their products contain furfural pollutants and their content levels are consistent with foreign literature reports.

Keywords

• coffee and its products
• furfural
• 5-methylfurfural
• 5-hydroxymethylfurfural