Abstract:In this paper，the research was carried out based on the three-dimensional excitation-emission matrix（3D-EEM），the fluorescent fingerprints of three kinds of components characteristic of chlorogenic acid（CGA），caffeine（CAF），and trigonelline（TRI）in the raw and roasted coffee extracts from different varieties.The results showed that CGA，CAF，and TRI had specific fluorescence peaks.The fluorescence peaks of the extracts of different varieties of raw coffee are scattered，and the main fluorescence peaks were distributed at λex/λem=（359～450）nm/（365～761）nm and λex/λem=（750～860）nm/（450～560）nm.After roasting，the fluorescence peak of the raw coffee extract changed significantly compared to before roasting.The fluorescence peak red-shifted to λex/λem=（380～600）nm/（450～750）nm，the rayleigh scattering was significantly weakened，and the two frequency-doublet peak lines disappear.The fluorescence peak displacements of different varieties of roasted coffee extracts were distinctive.Preliminary 3D-EEM quantitative analysis showed that the CGA content of green coffee beans in different varieties was 0.685%～1.377%，the CGA content of roasted coffee beans dropped to 0.057%～0.105%，the CAF content of raw coffee beans was 4.121%～8.372%which decreased to 1.713%～2.354%，and the TRI content of green coffee beans was 0.075%～0.101%，which decreased to 0.035%～0.077%after roasting.