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Title: 5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography
Author: Teixidó, Erika
Núñez Burcio, Oscar
Santos Vicente, Francisco Javier
Galcerán Huguet, M. Teresa
Keywords: Química dels aliments
Food composition
Issue Date: 10-Dec-2010
Publisher: Elsevier B.V.
Abstract: Micellar electrokinetic chromatography (MEKC) has been applied for the determination of 5-hydroxymethylfurfural in several foodstuffs. A 75 mM phosphate buffer solution at pH 8.0 containing 100 mM sodium dodecylsulfate was used as background electrolyte (BGE), and the separation was performed by applying +25 kV in a 50 µm I.D. uncoated fused-silica capillary. Good linearity over the range 2.5-250 mg kg-1 (r2 ≥ 0.999) and run-to-run and day-to-day precisions at low and medium concentration levels were obtained. Sample limit of detection (0.7 mg kg-1) and limit of quantification (2.5 mg kg-1) were established by preparing the standards in blank matrix. The procedure was validated by comparing the results with those obtained with liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). Levels of HMF in 45 different foodstuffs such as breakfast cereals, toasts, honey, orange juice, apple juice, jam, coffee, chocolate and biscuits were determined.
Note: Versió postprint del document publicat a:
It is part of: Food Chemistry, 2010, vol. 126, num. 4, p. 1902-1908
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ISSN: 0308-8146
Appears in Collections:Articles publicats en revistes (Enginyeria Química i Química Analítica)

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