The isolation and identification of hydroxymethylfurfural from stored canned plum syrup | Zendy

Parkinson T. L. | Zendy; Barker C. J. | Zendy

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The isolation and identification of hydroxymethylfurfural from stored canned plum syrup

Author(s) -

Parkinson T. L.,

Barker C. J.

Publication year - 1957

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740081107

Subject(s) - chlorogenic acid , 5 hydroxymethylfurfural , chemistry , chromatography , food science , hydroxymethylfurfural , ether , organic chemistry , furfural , fructose , catalysis

Examination of the ultra‐violet absorption spectrum of canned and bottled plum syrup showed that a new compound formed during storage, particularly at 37°. This substance has been extracted with ether, separated by paper chromatography and identified as hydroxymethylfurfural. Chlorogenic acid and its isomer, iso chlorogenic acid, were also extracted by ether; hydroxymethylfurfural has been separated from the chlorogenic acids by the use of an ion‐exchange resin, and also by counter‐current distribution.

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