Liquid chromatography multi-stage mass spectrometry for the analysis of 5-hydroxymethylfurfural in foods

被引：87

作者：

Teixido, Erika ^{[1
]}

Moyano, Encarnacion ^{[1
]}

Santos, F. Javier ^{[1
]}

Galceran, M. Teresa ^{[1
]}

机构：

[1] Univ Barcelona, Fac Quim, Dept Quim Analit, E-08028 Barcelona, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 2008年 / 1185卷 / 01期

关键词：

food analysis; SPE; 5-hydroxymethylfurfural; LC-MSn; APCI;

D O I：

10.1016/j.chroma.2008.01.057

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A new, simple and selective method for the analysis of 5-hydroxymethylfurfural (HMF) in foods by liquid chromatography coupled to ion trap multi-stage mass spectrometry (LC-MSn) is proposed in the present study. Several chromatographic columns were tested and the best results were obtained using a phenyl fluorinated column. MS conditions were established using an atmospheric pressure chemical ionisation (APCI) source in the positive ionisation mode. MS/MS was used for quantitative analysis while MS' was required for confirmation purposes. Quality parameters such as day-to-day and run-to-run precision (RSD < 10%) and detection limit (133 ng g(-1), 333 pg injected) were established. This method was successfully applied to the analysis of HMF content in several Spanish food samples from a local market. (C) 2008 Elsevier B.V. All rights reserved.

引用

页码：102 / 108

页数：7

共 42 条

[1]

*AOAC INT, 1996, OFF METH AN, V44, P26

[2]

BERG HE, 1994, NETH MILK DAIRY J, V48, P157

[3] DIET, ABERRANT CRYPT FOCI AND COLORECTAL-CANCER [J].

BRUCE, WR ;

ARCHER, MC ;

CORPET, DE ;

MEDLINE, A ;

MINKIN, S ;

STAMP, D ;

YIN, Y ;

ZHANG, XM .

MUTATION RESEARCH, 1993, 290 (01) :111-118

[4] Degradation of vitamin C in citrus juice concentrates during storage [J].

Burdurlu, HS ;

Koca, N ;

Karadeniz, F .

JOURNAL OF FOOD ENGINEERING, 2006, 74 (02) :211-216

[5] Determination of carboxylic acids, carbohydrates, glycerol, ethanol, and 5-HMF in beer by high-performance liquid chromatography and UV-Refractive index double detection [J].

Castellari, M ;

Sartini, E ;

Spinabelli, U ;

Riponi, C ;

Galassi, S .

JOURNAL OF CHROMATOGRAPHIC SCIENCE, 2001, 39 (06) :235-238

[6] Determination of non-volatile compounds of different botanical origin Brazilian honeys [J].

Costa, LSM ;

Albuquerque, MLS ;

Trugo, LC ;

Quinteiro, LMC ;

Barth, OM ;

Ribeiro, M ;

De Maria, CAB .

FOOD CHEMISTRY, 1999, 65 (03) :347-352

[7] Roasting of hazelnuts.: Role of oil in colour development and hydroxymethylfurfural formation [J].

Fallico, B ;

Arena, E ;

Zappalà, M .

FOOD CHEMISTRY, 2003, 81 (04) :569-573

[8] Browning indicators in model systems and baby cereals [J].

Fernández-Artigas, P ;

Guerra-Hernández, E ;

García-Villanova, B .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (07) :2872-2878

[9] High-performance liquid chromatographic determination of furfural compounds in infant formulas during full shelf-life [J].

Ferrer, E ;

Alegría, A ;

Farré, R ;

Abellán, P ;

Romero, F .

FOOD CHEMISTRY, 2005, 89 (04) :639-645

[10] Food browning and its prevention: An overview [J].

Friedman, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (03) :631-653

← 1 2 3 4 5 →