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http://hdl.handle.net/2445/98432
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 Cromatografia Food composition Chromatography |
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: http://dx.doi.org/10.1016/j.foodchem.2010.12.016 |
It is part of: | Food Chemistry, 2010, vol. 126, num. 4, p. 1902-1908 |
URI: | http://hdl.handle.net/2445/98432 |
Related resource: | http://dx.doi.org/10.1016/j.foodchem.2010.12.016 |
ISSN: | 0308-8146 |
Appears in Collections: | Articles publicats en revistes (Enginyeria Química i Química Analítica) |
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