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HPLC Determination of Furfural and 5‐Hydroxymethylfurfural in Citrus Juices
Author(s) -
LEE HYOUNG S.,
ROUSEFF RUSSELL L.,
NAGY STEVEN
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11239.x
Subject(s) - furfural , chemistry , chromatography , detection limit , high performance liquid chromatography , 5 hydroxymethylfurfural , hydroxymethylfurfural , cartridge , orange juice , orange (colour) , elution , acetonitrile , fructose , food science , organic chemistry , mechanical engineering , engineering , catalysis
A rapid sample clean‐up and chromatographic separation were devel‐ oped to determine both furfural and 5‐hydroxymetbylfurfural (HMF) in citrus juices. Furfural and HMF were isolated by using a C‐18 cartridge, and quantified by isocratic elution with acetonitrile/water (1Y85, v/v) as the mobile phase with a Radial‐PAK C‐18 column (100 × 8 mm i.d.). Detection was at 280 nm and the lower limit of detection for both compounds was 50 ppb. Recoveries between 94.0 and 101.2% were obtained for HMF added to orange juice. Recoveries of fmfural ranged between 96.8 and 103.9%.