2 results about "Coffee bean dust" patented technology

蓝山咖啡豆因种植环境苛刻、产量稀少而具有较高市场价值，但其外观与普通阿拉比卡咖啡豆较为相似，市场中存在以阿拉比卡咖啡豆掺假蓝山咖啡豆的现象。为实现咖啡豆掺假比例的快速定量检测，采用太赫兹时域光谱（terahertz time‑domain spectroscopy,THz‑TDS）技术结合特征筛选与机器学习方法，对阿拉比卡与蓝山咖啡豆二组分混合体系进行定量分析。首先制备6种比例梯度的咖啡豆粉末压片样品并采集太赫兹光谱数据，在提取吸收系数光谱的基础上构建多种定量模型进行比较。结果表明，线性模型在描述咖啡豆组分比例与太赫兹光谱之间关系时存在一定局限，而基于树集成的非线性模型随机森林（Random Forest,RF）、梯度提升决策树（Gradient Boosting Decision Tree,GBDT）能够更好地刻画其复杂映射关系。

The present application relates to the technical field of plant extraction, and particularly relates to an extraction method of chlorogenic acid with anti-saccharification effect, the chlorogenic acid and application thereof. The extraction method comprises the following steps: taking coffee beans as raw materials, crushing and sieving to obtain coffee bean powder, uniformly mixing the coffee bean powder with a stabilizer, adding water and then performing heating reflux reaction for 1-3 times, concentrating to 3-5 times of the weight of the raw materials, adding an adsorbent and stirring until flocculation appears, then standing and settling, adding an ethanol aqueous solution to the sediment for heating and stirring reaction, collecting the supernatant, purifying to obtain a product, extracting and collecting an organic phase, and purifying to obtain chlorogenic acid; the stabilizer is composed of EDTA-2Na and sodium alginate; the adsorbent is composed of modified lignin and sea holly polysaccharide. The chlorogenic acid obtained by the extraction method has excellent anti-saccharification effect.