5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography

• Published in: Food chemistry Vol. 126; no. 4; pp. 1902 - 1908
• Main Authors: Teixidó, Erika, Núñez, Oscar, Santos, F. Javier, Galceran, M. Teresa
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.06.2011; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: 5-hydroxymethylfurfural; Biological and medical sciences; chromatography; detection limit; equipment performance; Food analysis; food composition; food contamination; Food industries; food quality; Fundamental and applied biological sciences. Psychology; General aspects; HMF; hydroxymethylfurfural; Maillard reaction products; MEKC; Methods of analysis, processing and quality control, regulation, standards; micellar electrokinetic chromatography; model food systems; precision; quality control; UV-detection; HMF; UV-detection; MEKC; Food analysis; Analysis method; Analysis; Control method; Foodstuff; Detection; Chromatography; Food
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.12.016

► A MEKC method was developed to analyze HMF in food samples. ► Validation with a LC–MS/MS methodology was performed showing good results. ► 45 food samples containing a broad range of HMF levels were analyzed. ► A suitable MEKC procedure alternative to the LC–UV Official Method was presented. Micellar electrokinetic chromatography (MEKC) has been applied for the determination of 5-hydroxymethylfurfural in several foodstuffs. A 75mM phosphate buffer solution at pH 8.0 containing 100mM sodium dodecylsulphate was used as background electrolyte (BGE), and the separation was performed by applying +25kV in a 50μm I.D. uncoated fused-silica capillary. Good linearity over the range 2.5–250mgkg−1 (r2⩾0.999) and run-to-run and day-to-day precisions at low and medium concentration levels were obtained. Sample limit of detection (0.7mgkg−1) and limit of quantification (2.5mgkg−1) were established by preparing the standards in blank matrix. The procedure was validated by comparing the results with those obtained with liquid chromatography coupled to tandem mass spectrometry (LC–MS/MS). Levels of HMF in 45 different foodstuffs such as breakfast cereals, toasts, honey, orange juice, apple juice, jam, coffee, chocolate and biscuits were determined.