Analysis of Lipids in Green Coffee by Ultra-Performance Liquid Chromatography-Time-of-Flight Tandem Mass Spectrometry
文献类型： 外文期刊
作者： Liu, Yijun 1 ; Chen, Min 1 ; Li, Yimin 2 ; Feng, Xingqin 3 ; Chen, Yunlan 3 ; Lin, Lijing 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Peoples R China
2.Minist Agr & Rural Affairs, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Peoples R China
3.Yunnan Agr Univ, Coll Trop Crops Inst, Puer 665099, Peoples R China
关键词： green coffee; ultra-performance liquid chromatography-time-of-flight tandem mass spectrometry; lipid
期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）
ISSN：
年卷期： 2022 年 27 卷 16 期
页码：
收录情况： SCI
摘要： 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.
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