کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186274 963431 2009 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Improved HPLC methodology for food control – furfurals and patulin as markers of quality
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Improved HPLC methodology for food control – furfurals and patulin as markers of quality
چکیده انگلیسی

This work describes an improved, simple high performance liquid chromatography (HPLC) method for the simultaneous determination of furfuraldeydes (2-furfural (2-F), 5-methylfurfural (5-MF) and 5-hydroxymethylfurfural (5-HMF)) and patulin in food products. The compounds were simultaneously determined by reversed-phase HPLC using a C18 column and photodiode array (DAD) detection. The method, simple and accurate, showed recoveries of furfuraldeydes from 6% to 100% and the recovery of patulin is about 90%. The method was applied to different commercial food matrices: honey, white and demerara table sugars, white and red balsamic vinegars, caramel, nutritional supplement, sugar substitute, apple juices (clear and cloudy) and also to a mould infected apple. The one-step, sensitive (the limits of detection (LODs) for patulin, 5-HMF, 5-MF and 2-F were 0.09, 0.06, 0.23 and 0.73 ppb, respectively), no time consuming methodology will contribute to characterize and quantify the presence of these compounds in human diet and to determine the quality of foods.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 114, Issue 4, 15 June 2009, Pages 1576–1582
نویسندگان
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