کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5767504 1628386 2017 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Short communicationDetermination and occurrence of 5-hydroxymethyl-2-furaldehyde in white and brown sugar by high performance liquid chromatography
ترجمه فارسی عنوان
ارتباط کوتاه تعیین و تداخل 5-هیدروکسی متیل-2-فورالئدهید در شکر سفید و قهوه ای با استفاده از کروماتوگرافی مایع با کارایی بالا
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- HMF content in white and brown sugar available on Slovakian market was analysed.
- For these purposes, simply and rapid HPLC method for determination was elaborated and validated in in house regime.
- While all 13 kinds of white sugar was free of HMF, all 25 kinds of brown sugar contained HMF.

5-hydroxymethyl-2-furaldehyde (HMF) is not only indicator of food freshness and quality, but also contaminant forming during Maillard reaction, or by dehydratation of saccharides, respectively. While data about presence of HMF in white and brown sugar are scarce, 13 kinds of white sugar and 25 kinds of brown sugar were analysed. Sugar was dissolved in deionised water, clarified with Carrez solutions, filtered and content of HMF was determined using high performance liquid chromatography with diode array detector (HPLC-DAD) with detection at 284 nm when separation run on Poroshel 120 EC C18 at 32 °C. Elution was performed under isocratic conditions using 95:5 water/acetonitrile mobile phase at a flow rate of 0.9 mL/min and analysis run 5 min. Method was validated in in house regime and its parameters such as limit of detection - (LOD = 0.05 mg/kg), limit of quantification (LOQ = 0.15 mg/kg), specificity, repeatability and recovery enabled its application for sugar analysis. While white sugar was free of HMF, all kinds of brown sugar exhibited presence of HMF, when content in 15 kinds varied between 0.17 and 6.45 mg/kg, content in other 10 kinds was under LOQ. On the base of obtained results was postulated that brown sugar contains HMF either due to absence of refining processes, or it is re-contaminated by treacle adding to white sugar during production of brown sugar.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 78, August 2017, Pages 183-186
نویسندگان
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