Abstract
Since literature reports suggest β N-alkanoyl-5-hydroxytryptamides to account for stomach irritations perceived by sensitive subjects after coffee consumption, there is increasing interest in the concentrations of these substances in coffee and coffee products. A versatile analytical method for the accurate quantitative analysis of β N-alkanoyl-5-hydroxytryptamides in coffee by means of reversed-phase high-performance liquid chromatography with fluorescence detection and synthetic β N-heptadecanoyl-5-hydroxytryptamide as the internal standard was developed. Spiking coffee samples with known amounts of β N-alkanoyl-5-hydroxytryptamides followed by quantitative analysis revealed recovery rates of 99-103%. On the basis of the results of liquid chromatography-mass spectometry/mass spectometry experiments as well as co-chromatography with the synthetic reference compounds, the previously unknown β N-heneicosanoyl-5-hydroxytryptamide and β N-tricosanoyl-5-hydroxytryptamide were detected for the first time in coffee.
| Original language | English |
|---|---|
| Pages (from-to) | 638-643 |
| Number of pages | 6 |
| Journal | European Food Research and Technology |
| Volume | 220 |
| Issue number | 5-6 |
| DOIs | |
| State | Published - May 2005 |
| Externally published | Yes |
Keywords
- 5-Hydroxytryptamides
- Coffee
- Coffee wax
- Fluorescence