Fast Detection of 5-Hydroxymethylfurfural in Dulce de Leche by SPE-LC–MS

Abstract

This research paper investigates the use of 5-hydroxymethylfurfural (5-HMF) as marker for the heat treatment of spreadable dairy creams (dulce de leche, DL). The proposed method applies solid-phase extraction (SPE) with final analysis by liquid chromatography coupled with high-resolution mass spectrometry (SPE-LC–MS). The method was successfully applied to analyze spreadable dairy creams prepared by hot melt extrusion using different heating temperatures from 100 to 130 °C. The concentrations of 5-HMF correlated linearly with the applied temperatures, with a signal response in the range from 0.5 to 100 μM (R2 = 0.9997). The limit of detection (LOD) was 1.54 ± 0.03 µM with a precision of 1.77%. The results were compared with the analysis of 5-HMF in spreadable dairy creams using reference methods for the determination of 5-HMF in milk products. These methods mainly employed acid digestion and derivatization as pre-processing steps and determined 5-HMF spectrophotometrically and via HPLC–UV. These resulted in higher LOD (2.99 and 2.01 μΜ) and less precision (4.44 and 2.09%) compared to the proposed method. Furthermore, the proposed pre-processing procedure was faster by omitting the acid digestion and derivatization steps and by employing SPE.

Extraction and Quantification of a Carcinogenic and Cytotoxic compound: 5-hydroxymethyl-2-furfural (HMF) in honey using HPLC

“…In this research work, a new analytical method to quantify the amount of HMF in honey was developed on HPLC (High-Performance Liquid Chromatography) by using the Calibration curve method as there are very few articles on HPLC analysis of HMF in honey were reported before, but they were not reproducible in the laboratory and were uneconomical [10][11][12][13][14][15][16][17][18][19][20][21], few articles reported for LC-MS/MS analysis of HMF in pharmaceutical products [22,23,24], few articles reported for detection of adulterants using NMR [25].…”

Analysis of Phenolic Compounds in Food by Coulometric Array Detector: A Review

“…Advances in technology have allowed for better analyte separations and higher resolution in mass spectrometers. High-resolution mass spectrometry alongside UV–Vis spectrophotometry allows for the detection, identification, and quantification of a wide range of food components, such as antioxidants, vitamins, fats, and proteins [ 13 , 14 , 15 , 16 ]. However, the amount of data provided by mass spectrometer detectors is often huge and needs complex data treatment for the selection of the compounds of interest.…”