LIQUID-CHROMATOGRAPHY FOR THE DETERMINATION OF 5-(HYDROXYMETHYL)-2-FURALDEHYDE IN BREAKFAST CEREALS

被引：74

作者：

GARCIAVILLANOVA, B

GUERRAHERNANDEZ, E

MARTINEZGOMEZ, E

MONTILLA, J

机构：

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

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 08期

关键词：

D O I：

10.1021/jf00032a017

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A simple procedure for the determination of (hydroxymethyl)furfural (HMF) in breakfast cereals is reported. HMF was extracted with solvent, and separation was performed on a reversed-phase C18 column with water-acetonitrile (95:5 v/v). UV detection was set at 285 nm. Average recovery of HMF was 97.7%, and the detection limit for the samples investigated was 0.03 mug/g. The concentrations of HMF in breakfast cereals ranged from 3.7 to 193.3 mug/g.

引用

页码：1254 / 1255

页数：2

共 14 条

[1] CHEMICAL AND NUTRITIONAL CHANGES IN FOODS DURING EXTRUSION [J].