Selected product ion monitoring for quantification of 5-hydroxymethylfurfural in food products by capillary zone electrophoresis-tandem ion trap mass spectrometry

被引：26

作者：

Bignardi, Chiara ^{[1
]}

Cavazza, Antonella ^{[1
]}

Corradini, Claudio ^{[1
]}

机构：

[1] Univ Parma, Dipartimento Chim, Parco Area Sci 17-A, I-43124 Parma, Italy

来源：

FOOD CONTROL | 2014年 / 46卷

关键词：

5-Hydroxymethylfurfural (HMF); Capillary zone electrophoresis; Ion trap mass spectrometry; SULFURIC-ACID ESTER; LIQUID-CHROMATOGRAPHY; ELECTROOSMOTIC FLOW; BREAKFAST CEREALS; HONEY SAMPLES; 5-HYDROXYMETHYL-2-FURALDEHYDE; FUROSINE; TIME; BEVERAGES; COFFEE;

D O I：

10.1016/j.foodcont.2014.04.049

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

5-hydroxymethylfurfural (HMF) is an important marker of food processing and storage widely recognized as an important parameter of food freshness and quality. Its amount depends on the composition of a food product and on the thermal treatments to which the food is subjected. The aim of this work was to propose for the first time the optimization and validation of an innovative CE-MS2 method for the quantification of HMF in food products exploiting selected product ion monitoring as acquisition mode. The method was applied to the analysis of different kind of samples: cereal-based baby foods, coffee, soft beverages and vinegars. In order to show the reliability of the proposed method, results were compared with those obtained by RP-HPLC-UV, and a good accordance between the two sets of data was found. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：41 / 48

页数：8

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