Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection

被引：15

作者：

Chinnici, F

Masino, F

Antonelli, A

机构：

[1] Univ Bologna, Dipartimento Sci Alimenti, I-40127 Bologna, Italy

[2] Univ Modena, Dipartimento Interdisciplinare Sci Agr, I-42100 Reggio Emilia, Italy

来源：

JOURNAL OF CHROMATOGRAPHIC SCIENCE | 2003年 / 41卷 / 06期

关键词：

D O I：

10.1093/chromsci/41.6.305

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A method for the determination of furanic compounds in traditional balsamic vinegars is proposed. It is based on ion-exclusion chromatographic separation and diode-array detection of furans through an isocratic elution with 0.01 N phosphoric acid and 16% acetonitrile. Preliminary trials on standard compounds stability in heat-acidic conditions are also performed. In all the 19 samples analyzed, 2-furoic acid, 5HMF, and furfural are found. No sample contains 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (DHMF); 2-acetylfuran; or furfuryl alcohol. Three unknown compounds are also detected. The last eluting of these compounds is identified as 5-acethoxymethylfurfural, and, notwithstanding a partial hydrolysis in our chromatographic conditions, its quantitation can be carried out.

引用

收藏

页码：305 / 310

页数：6

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