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在LC-HRMS的基础上识别和量化烤咖啡中的新型2,5-diketopiperazines

Sukhmanpreet Kaur¹, Dorothea Schmidt¹, Jana Hölscher¹

¹Constructor University, School of Sciences, Campus Ring 1, 28759 Bremen, Germany.

Food research international (Ottawa, Ont.)

|December 8, 2025

概括

研究人员使用LC-HRMS在咖啡中鉴定出33种2,5-二甲基托皮帕 (DKPs),其中包括23种新型化合物. 这些DKP有助于咖啡.

科学领域:

食品化学食品化学
分析化学分析化学
有机化学有机化学

背景情况:

2,5-Diketopiperazines (DKPs) 是由氨基酸形成的循环二.
已知DKPs有助于烤食品,特别是咖啡中特有的苦味.
了解DKP配置文件对于食品质量和感官分析至关重要.

研究的目的:

在咖啡样本中使用先进的分析技术识别和量化新的DKPs.
在各种咖啡矩阵中开发和验证DKP分析的定量方法.
调查DKP度与咖啡烤条件之间的关系.

主要方法:

液体染色学高分辨率质谱法 (LC-HRMS) 用于DKP的识别和量化.
在正离子模式下使用电子喷射电离双重质谱 (ESI-MS/MS) 进行结构阐明.
使用真实标准在咖啡粉和水性输液中进行了定量分析.

主要成果:

总共有33种DKP被确定,其中23种被报告为新化合物.
检测到含有极性残留物,如谷氨酸和氨酸的双循环形式的DKPs.
循环 (Pro-Leu),循环 (Pro-Val) 和循环 (Pro-Tyr) 是最丰富的DKPs,其度因烤条件而异.

结论:

在咖啡中识别和量化DKPs时,LC-HRMS是有效的.
在咖啡注中发现的DKP度与报告的苦味值一致.
这项研究为咖啡中DKP的形成和存在提供了有价值的见解,影响了咖啡的风味.

关键词:

2,5-二基托皮帕拉辛的存在.苦是一种苦.在咖啡咖啡咖啡咖啡咖啡咖啡咖啡双化物是指二化物.在ESI-MS/MS中使用.这是LC-HRMS.定量分析是一种量化分析.

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