Determination of 5-hydroxymethylfurfural in Zhenjiang Vinegar by HPLC
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    Abstract:

    A method for determination of 5-hydroxymethylfurfural by high-performance liquid chromatography in Zhenjiang vinegar was developed. Samples were analyzed on a Venusil XBP-C18 column with oven temperature of 30℃, using a mixture of methanol and water (5∶95, v/v) as the mobile phase with the flow rate of 1.0mL/min, and detected at 284nm. Within the linear range of 0.0143~0.0858μg, the correlation coefficient was 0.9999. The method was accurate with the average recoveries rate and relative standard deviation of 98.66% and 5.53%, respectively.

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ZHANG Yu-yu, SONG Yi, ZHOU Ting-ting, Lv Qian, YANG Rui-xue, LI Quan-hong. Determination of 5-hydroxymethylfurfural in Zhenjiang Vinegar by HPLC[J]. Journal of Food Science and Technology,2012,30(2):39-42.

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  • Online: April 20,2012
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