Improved Method for the Determination of Hydroxymethylfurfural in Baby Foods Using Liquid Chromatography−Mass Spectrometry

Abstract

An improved analytical method for the rapid, reliable, and sensitive determination of hydroxymethylfurfural (HMF) in baby foods is described. It entailed aqueous extraction from food matrix with simultaneous clarification using Carrez I and II reagents, solid-phase extraction cleanup using Oasis HLB, and analysis by liquid chromatography-mass spectrometry. A narrow-bore column allowed fast chromatographic separation with good resolution of HMF and matrix coextractives. In positive atmospheric pressure chemical ionization conditions, precursor and compound-specific ions were sensitively detected in selected ion monitoring mode. Sample preparation with efficient cleanup followed by fast chromatographic analysis allowed the analysis to be completed in <20 min. Recovery ranged between 91.8 and 94.7% for spiking levels of 0.25, 1.0, and 5.0 mg/kg HMF in cereal-based baby foods. The method was shown to be successful when using liquid chromatography coupled to ultraviolet detection at 285 nm.

Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces

“…The analysis of HMF was performed using the method proposed by Gökmen and Şenyuva [10] and Gökmen et al [11] with modifications. Here, a methanol water solution (5 : 95, v : v) was employed rather than an acetonitrile and acetic acid aqueous solution (10 : 90, v : v), and HMF was well separated at a flow rate of 1.0 mL/min.…”

Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes

“…Such compounds may be formed through multiple pathways in which mainly lipids, carbohydrates or ascorbic acid are thermally degraded. Acrylamide, as well as furans, are some of the most studied reaction products, and their presence and quantification triggered a lot of attention, since they are strongly related to serious health problems (Ramirez-Jimenez, Garcia-Villanova, & Guerra-Hernandez, 2000;Rehman, Saeed, & Zafar, 2000;Chavez-Servin, Romeu-Nadal, Castellote, & Lopez-Sabater, 2006;Gokmen & Senyuva, 2006). However, some other compounds are generated under the same processing conditions, including furfurals (HMF, furfural, 5-methylfurfural), pyrrols and pyridines, whose concentration depends on the severity of the heat treatment.…”

Usefulness of determination of glucosylisomaltol and hydroxymethylfurfural to control browning reaction during storage of baby cereals Utilidad de la determinación de glucosilisomaltol e hidroximetilfurfural para el control de la reacción de pardeamiento durante la conservación de cereales infantiles

“…*Corresponding author. Email: jccc78@hotmail.com There are few papers in the literature where heat formed Maillard products have been evaluated for stability or shelf life (Ferna´ndez-Artigas et al, 1999;Go¨kmen & Senyuva, 2006).…”