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|Title:||Determination of 5-Hydroxymethylfurfural in Vinegar Samples by HPLC.|
|Authors:||THEOBALD Anne; MUELLER Anne; ANKLAM Elke|
|Citation:||Journal of Agriculture and Food Chemistry vol. 46 p. 1850|
|Type:||Articles in periodicals and books|
|Abstract:||the aim of this study was to establish an overview of the HMF (5-hydroxymethylfurfural) content of different vinegar samples. A RP-HPLC method with diode-array detection without extensive sample clean-up was used. The recoveries of HMF in spiked vinegar were found to be the range of 95 to 101%. The detection limit was in the range of 80 omicron/l. the sample preparation consisted simply of diluition and filtration of the vinegar samples. The HMF content was analysed in various kinds of vinegar (n=20) and balsamic vinegar (n=35). Depending on their HMF content the vinegars could be divided into 4 groups: samples with no, low, medium and high HMF concentrations. Few vinegar samples investigated contained no HMF. Most of the other samples contained HMF in a low range up to 10 mg/l, whereas sherry vinegar and some apple vinegars had concentrations up to 50 mg/l. Only the balsamic vinegars showed a very high concentration of 300 mg/l to 5 g/l HMF. The highest concentrations were found in traditionally produced balsamic vinegar samples. depending on their age up to 5.5 g/l could be determined.|
|JRC Directorate:||Joint Research Centre Historical Collection|
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