Abstract:The effects of roasting and extraction methods on the bioactive substances in Arabica coffee were investigated. Arabica coffee beans of light，medium，and dark roasting degrees were prepared to make coffee brew by hot extraction and cold extraction methods，respectively. The contents of total phenols，total flavonoids，and total tannins were determined. The composition and content of chlorogenic acids were analyzed by highperformance liquid chromatography（HPLC）. The results showed that with the increase in roasting intensity，the contents of total phenols and total flavonoids decreased significantly，while the content of total tannins increased significantly. The effects of different extraction methods on the contents of total phenols，total flavonoids，and total tannins in coffee varied with the roasting degree. Five isomers of chlorogenic acid were detected in coffee by HPLC，among which 3-caffeoylquinic acid had the highest content，accounting for 59%-72% of the total chlorogenic acid. With the deepening of roasting degree，the content of chlorogenic acids decreased significantly，while the cold extraction method could effectively increase the content of chlorogenic acids in dark roast coffee.