Analysis of Lipids in Green Coffee by Ultra-Performance Liquid Chromatography–Time-of-Flight Tandem Mass Spectrometry

Yijun Liu; Min Chen; Yimin Li; Xingqin Feng; Yunlan Chen; Lijing Lin

doi:10.3390/molecules27165271

Molecules (Aug 2022)

Analysis of Lipids in Green Coffee by Ultra-Performance Liquid Chromatography–Time-of-Flight Tandem Mass Spectrometry

Yijun Liu,
Min Chen,
Yimin Li,
Xingqin Feng,
Yunlan Chen,
Lijing Lin

Affiliations

Yijun Liu: Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
Min Chen: Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
Yimin Li: Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Zhanjiang 524001, China
Xingqin Feng: College of Tropical Crops Institute, Yunnan Agricultural University, Pu’er 665099, China
Yunlan Chen: College of Tropical Crops Institute, Yunnan Agricultural University, Pu’er 665099, China
Lijing Lin: Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China

DOI: https://doi.org/10.3390/molecules27165271
Journal volume & issue: Vol. 27, no. 16
p. 5271

Abstract

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Lipid components in green coffee were clarified to provide essential data support for green coffee processing. The types, components, and relative contents of lipids in green coffee were first analyzed by ultra-performance liquid chromatography–time-of-flight tandem mass spectrometry (UPLC-TOF-MS/MS). The results showed that the main fatty acids in green coffee were linoleic acid (43.39%), palmitic acid (36.57%), oleic acid (8.22%), and stearic acid (7.37%). Proportionally, the ratio of saturated fatty acids/unsaturated fatty acids/polyunsaturated fatty acids was close to 5.5:1:5.2. A total of 214 lipids were identified, including 15 sterols, 39 sphingosines, 12 free fatty acids, 127 glycerides, and 21 phospholipids. The main components of sterols, sphingosines, free fatty acids, glycerides, and phospholipids were acylhexosyl sitosterol, ceramide esterified omega-hydroxy fatty acid sphingosine, linoleic acid, and triglyceride, respectively. UPLC-TOF-MS/MS furnished high-quality and accurate information on TOF MS and TOF MS/MS spectra, providing a reliable analytical technology platform for analyzing lipid components in green coffee.

Published in Molecules

ISSN: 1420-3049 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Chemistry: Organic chemistry
Website: http://www.mdpi.com/journal/molecules

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