Determination of HMF in roasted flour/oil mixtures and effect of solvent used in the extraction procedure

被引：20

作者：

Akpinar, Kudret ^{[2
]}

Karakas, Barcin ^{[1
]}

Akca, Hamdi ^{[3
]}

Certel, Muharrem ^{[1
]}

机构：

[1] Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07059 Antalya, Turkey

[2] Akdeniz Univ, Vocat Sch Tech Sci, TR-07070 Antalya, Turkey

[3] Akdeniz Univ, Fac Arts & Sci, Dept Chem, TR-07070 Antalya, Turkey

来源：

FOOD CHEMISTRY | 2011年 / 128卷 / 03期

关键词：

5-(Hydroxymethyl)furfural; HPLC; Wheat flour; Vegetable oil; Roux; FURFURAL COMPOUNDS; BREAKFAST CEREALS; STORAGE; DAMAGE;

D O I：

10.1016/j.foodchem.2011.03.060

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Roasting of flour in oil or fat to form a roux is a common application in the preparation of many foods. In this study the development of 5-(hydroxymethyl)furfural (5-HMF) during roasting of white flour and oil mixtures prepared at 1:1, 1:2 and 1:3 ratios at 120, 160 and 200 degrees C was investigated. Extraction of 5-HMF from the solids phase, liquid (oil) phase and mixed phase of the samples was performed using three different solvents (water, ether and CCl(4)) to evaluate the suitability of these solvents for improvement of the extraction procedure employed in the analysis method. The 5-HMF concentration was determined by using a reversed-phase HPLC system with a C(18) column and a photodiode array detector. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：790 / 794

页数：5

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