Liquid chromatography multi-stage mass spectrometry for the analysis of 5-hydroxymethylfurfural in foods

A new, simple and selective method for the analysis of 5-hydroxymethylfurfural (HMF) in foods by liquid chromatography coupled to ion trap multi-stage mass spectrometry (LC–MSn) is proposed in the present study. Several chromatographic columns were tested and the best results were obtained using a phenyl fluorinated column. MS conditions were established using an atmospheric pressure chemical ionisation (APCI) source in the positive ionisation mode. MS/MS was used for quantitative analysis while MS3 was required for confirmation purposes. Quality parameters such as day-to-day and run-to-run precision (RSD < 10%) and detection limit (133 ng g−1, 333 pg injected) were established. This method was successfully applied to the analysis of HMF content in several Spanish food samples from a local market.