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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
Abstract 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.