A method was developed for the detection of 5-hydroxymethylfurfural in roasting Coffea arabica by high performance liquid chromatography combined with liquid-liquid extraction and dispersive solid phase extraction (DSPE).After extracted with 1.0% acetic acid acetonitrile solution with ultrasound assistance,the samples were pretreated with QuEChERS method including extraction salting-out (3.0 g NaCl + 1.0 g NaAc),purification (50 mg C18 + 20 mg PSA + 200 mg MgSO4).The 5-hydroxymethylfurfural was then purified on a Shiseido CAPCELL PAK MG C18 column (150 mm×4.6 mm,5.0 μm),and gradient elution was conducted using methanol and water solution as the mobile phases.Under the optimum conditions,the calibration curves of the 5-hydroxymethylfurfural showed good linearity (r = 0.9991) within their respective linear ranges.The limits of quantification (LOQs) and limits of detection (LODs) was 0.01 mg/kg (S/N = 10) and 0.03 mg/kg (S/N = 3).The recoveries were in the range of 85.50%-105.5% at three spiked levels,with relative standard deviations of 4.28%-7.59% (n = 5).The results showed that roasting temperature,time and degree play an important role in the 5-HMF content of the final Coffea arabica product.