High-Speed Analysis of Chlorogenic Acid

Significance of the topic

Chlorogenic acid, a abundant polyphenol in coffee, is noted for its antioxidant properties. Reliable quantification of this compound is crucial for evaluating coffee quality, health benefits, and process optimization in food and pharmaceutical industries.

Study objectives and overview

This application note presents a high-speed LC–MS method for the determination of chlorogenic acid in filtered coffee samples. The aim is to achieve rapid, sensitive, and accurate analysis using negative‐ion electrospray detection.

Methodology and instrumentation

Sample preparation involves simple filtration of brewed coffee through a 0.45 µm membrane filter.
Instrumental setup:

• Liquid chromatograph: Prominence UFLC system
• Mass spectrometer: LCMS-2010EV with ESI in negative ion mode
• Analytical column: Shim-pack XR-ODS (75 mm×2.0 mm i.d.) at 40 °C
• Mobile phase: 50 mmol/L ammonium acetate buffer (pH 4.6) and acetonitrile gradient (5 → 15% B over 4 min)
• Flow rate: 0.5 mL/min; Injection volume: 2 µL

Main results and discussion

The method achieved a retention time of approximately 1.2 minutes for chlorogenic acid (m/z 353). Total ion chromatograms show a single, well‐resolved peak with no significant interference. Sensitivity and reproducibility meet routine quality control requirements.

Benefits and practical applications

• High throughput: sub‐5‐minute cycle time enables rapid sample screening.
• Simplicity: minimal sample preparation reduces labor and potential errors.
• Specificity: MS detection in negative mode offers selective monitoring of chlorogenic acid.

Future trends and possibilities

Ongoing developments may include multiplexed detection of related polyphenols, integration with automated sample handling, and adaptation of the method for other plant matrices. Coupling with high‐resolution MS could further enhance structural elucidation.

Conclusion

This LC–MS approach provides a fast, reliable, and straightforward protocol for quantifying chlorogenic acid in coffee. It supports quality control in food and beverage analysis and lays the groundwork for expanded polyphenol profiling.