HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY DETERMINATION OF FURANIC COMPOUNDS IN COMMERCIAL BRANDIES AND CARAMELS

被引：20

作者：

MIR, MV

GRANADOS, JQ

DELASERRANA, HLG

MARTINEZ, MCL

机构：

[1] Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada

来源：

JOURNAL OF LIQUID CHROMATOGRAPHY | 1992年 / 15卷 / 03期

关键词：

D O I：

10.1080/10826079208017188

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A technique using high performance liquid chromatography to determine the furanic aldehydes: furfural and 5-hidroxymethil furfural, in aged brandies and hydroalcoholic solutions of commercial caramels, was developed. Separation and quantification of these substances can be carried out by injecting the samples directly into the chromatograph, the relative error presented under this method is 0.52% for furfural and 0.29% for 5-HMF. The high concentrations of 5-hidroxymethilfurfural found in 100% of the brandy samples analysed is due to the caramel added as a colouring agent.

引用

页码：513 / 524

页数：12

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