Optimization of Ultrasonic-assisted Cold Extraction Process for Coffee Liquor Preparation and Its Physicochemical Characteristics

doi:10.3969/j.issn.1000-2561.2022.10.019

Abstract

Abstract:

Coffee is one of the three major beverages in the world, and it is mainly distributed in Hainan and Yunnan in China. In this paper, we investigated the optimal conditions for the preparation of coffee liquor by the ultrasonic-assisted cold extraction technology using Hainan Xinglong coffee beans as the raw materials, and determined the contents of caffeine, trigonelline, chlorogenic acid and the microstructure of coffee grounds. The extraction time, ultrasonic temperature and ultrasonic power were used as the single factors, and the extraction rate of total soluble solids from coffee liquor was used as the evaluation index. Based on the single-factor test, a 3-factor, 3-level response surface test was designed using the Box-Behnken principle to optimize the extraction conditions for ultrasound-assisted cold extraction to obtain the best extraction process, and the content of trigonelline, caffeine and chlorogenic acid in coffee liquor was determined by the ultra performance liquid chromatography and the microstructure of coffee grounds was determined by a scanning electron microscopy using the traditional cold extraction method as the control. The total soluble solids of coffee liquor increased with the appropriate increase of ultrasonic power, ultrasonic time, and ultrasonic temperature, and the main factors affecting the extraction rate of total soluble solids of coffee liquor were ultrasonic power > ultrasonic time > ultrasonic temperature, and the optimal process parameters for the preparation of coffee liquor by ultrasound-assisted cold extraction were: ultrasonic power 500 W, ultrasonic time 35 min, and ultrasonic temperature 20℃, and under the optimized conditions, the total soluble solids extraction rate was 22.92%±0.16%, which was basically consistent with the predicted value of the response surface optimization test regression model (22.85%±0.12%). Compared with the traditional cold infusion method, the content of trigonelline, caffeine, and chlorogenic acids in the coffee liquor prepared by ultrasound-assisted cold extraction was 175.19 mg/L, 317.71 mg/L and 257.77 mg/L, respectively, all were increased, and the microstructure on the surface of coffee grounds was more fragmented, indicating that ultrasound-assisted cold extraction broke the plant cell walls, thus releasing more soluble substances, and ultrasound-assisted cold extraction time was significantly shortened. This study optimized the extraction process of ultrasound-assisted cold extraction for the preparation of coffee liquor, and the results showed that ultrasound-assisted cold extraction is an effective extraction technique, which would provide a reference for the application of ultrasound-assisted technology in coffee processing industry.

Key words: coffee bean, ultrasound assisted cold extraction, response surface optimization, physical and chemical properties

CLC Number:

S571.2

DU Jiao, DONG Wenjiang, CHENG Jinhuan, HE Hongyan, CHEN Gang, CHEN Jianfei, CHEN Xiaoai, LONG Yuzhou, HUANG Jiaxiong. Optimization of Ultrasonic-assisted Cold Extraction Process for Coffee Liquor Preparation and Its Physicochemical Characteristics[J]. Chinese Journal of Tropical Crops, 2022, 43(10): 2122-2131.

Figures/Tables 11

References 32

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序号 Number	A	B	C	提取率 Extraction rate/%
1	300.00(-1)	15.00(-1)	40.00(0)	19.57±0.31
2	400.00(0)	25.00(1)	30.00(-1)	21.72±0.10
3	400.00(0)	20.00(0)	40.00(0)	22.18±0.11
4	500.00(1)	20.00(0)	30.00(-1)	22.57±0.54
5	400.00(0)	15.00(-1)	50.00(1)	21.99±0.12
6	400.00(0)	20.00(0)	40.00(0)	22.33±0.18
7	400.00(0)	20.00(0)	40.00(0)	22.55±0.12
8	500.00(1)	20.00(0)	50.00(1)	21.97±0.45
9	500.00(1)	25.00(1)	40.00(0)	22.71±0.18
10	300.00(-1)	20.00(0)	30.00(-1)	19.23±0.44
11	300.00(-1)	20.00(0)	50.00(1)	21.09±0.27
12	300.00(-1)	25.00(1)	40.00(0)	20.78±0.16
13	400.00(0)	20.00(0)	40.00(0)	22.72±0.10
14	400.00(0)	20.00(0)	40.00(0)	22.05±0.20
15	500.00(1)	15.00(-1)	40.00(0)	22.57±1.00
16	400.00(0)	15.00(-1)	30.00(-1)	20.95±0.53
17	400.00(0)	25.00(1)	50.00(1)	22.09±0.81

序号 Number	A	B	C	提取率 Extraction rate/%
1	300.00(-1)	15.00(-1)	40.00(0)	19.57±0.31
2	400.00(0)	25.00(1)	30.00(-1)	21.72±0.10
3	400.00(0)	20.00(0)	40.00(0)	22.18±0.11
4	500.00(1)	20.00(0)	30.00(-1)	22.57±0.54
5	400.00(0)	15.00(-1)	50.00(1)	21.99±0.12
6	400.00(0)	20.00(0)	40.00(0)	22.33±0.18
7	400.00(0)	20.00(0)	40.00(0)	22.55±0.12
8	500.00(1)	20.00(0)	50.00(1)	21.97±0.45
9	500.00(1)	25.00(1)	40.00(0)	22.71±0.18
10	300.00(-1)	20.00(0)	30.00(-1)	19.23±0.44
11	300.00(-1)	20.00(0)	50.00(1)	21.09±0.27
12	300.00(-1)	25.00(1)	40.00(0)	20.78±0.16
13	400.00(0)	20.00(0)	40.00(0)	22.72±0.10
14	400.00(0)	20.00(0)	40.00(0)	22.05±0.20
15	500.00(1)	15.00(-1)	40.00(0)	22.57±1.00
16	400.00(0)	15.00(-1)	30.00(-1)	20.95±0.53
17	400.00(0)	25.00(1)	50.00(1)	22.09±0.81

来源 Source	平方和 Sum of squares	自由度 df	均方 Mean square	F值 F value	P值 P value	显著性 Signification
模型	17.38	9	1.93	34.71	<0.0001	**
A-超声功率	10.47	1	10.47	188.06	<0.0001	**
B-超声温度	0.62	1	0.62	11.07	0.0126	*
C-超声时间	0.89	1	0.89	16.01	0.0052	**
AB	0.29	1	0.29	5.14	0.0577
AC	1.51	1	1.51	27.19	0.0012	**
BC	0.11	1	0.11	2.02	0.1986
A²	2.16	1	2.16	38.73	0.0004	**
B²	0.25	1	0.25	4.47	0.0724
C²	0.80	1	0.80	14.35	0.0068	**
残差	0.39	7	0.056
失拟项	0.095	3	0.032	0.43	0.7443
纯误差	0.29	4	0.074
总和	17.77	16
R²=0.9781			R²_Aaj=0.9499

来源 Source	平方和 Sum of squares	自由度 df	均方 Mean square	F值 F value	P值 P value	显著性 Signification
模型	17.38	9	1.93	34.71	<0.0001	**
A-超声功率	10.47	1	10.47	188.06	<0.0001	**
B-超声温度	0.62	1	0.62	11.07	0.0126	*
C-超声时间	0.89	1	0.89	16.01	0.0052	**
AB	0.29	1	0.29	5.14	0.0577
AC	1.51	1	1.51	27.19	0.0012	**
BC	0.11	1	0.11	2.02	0.1986
A²	2.16	1	2.16	38.73	0.0004	**
B²	0.25	1	0.25	4.47	0.0724
C²	0.80	1	0.80	14.35	0.0068	**
残差	0.39	7	0.056
失拟项	0.095	3	0.032	0.43	0.7443
纯误差	0.29	4	0.074
总和	17.77	16
R²=0.9781			R²_Aaj=0.9499

指标 Index	超声冷萃1 UCE1	超声冷萃2 UCE2	超声冷萃3 UCE3	传统冷浸 TCE
pH	5.79±0.06^a	5.76±0.03^a	5.80±0.04^a	5.73±0.03^a
TA	1.48±0.04^a	1.45±0.00^ba	1.38±0.04^b	1.43±0.04^ba
总固形物/%	2.60±0.02^a	2.50±0.14^a	2.60±0.00^a	2.20±0.02^b
提取时间/min	40	40	35	540
提取率/%	22.71±0.18^b	22.72±0.10^b	22.92±0.16^a	18.41±0.28^c