Hydroxymethylfurfural and methylfurfural content of selected bakery products

被引：100

作者：

Ramírez-Jiménez, A ^{[1
]}

García-Villanova, B ^{[1
]}

Guerra-Hernández, E ^{[1
]}

机构：

[1] Univ Granada, Fac Farm, Dept Nutr & Bromatol, Granada 18012, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2000年 / 33卷 / 10期

关键词：

bakery; HMF; MF; colour;

D O I：

10.1016/S0963-9969(00)00102-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hydroxymethylfurfural (HMF), methylfurfural (MF) and colour (100-L*) were determined in nine common varieties of selected bakery products from Spain. Identical sample preparation and HPLC conditions were used to determine HMF in all bakery products. Recovery of HMF was 93.3%. The HMF values ranged from 4.1 to 151.2 mg/kg. The colour index (100-L*) ranged from 23.1 to 42.9. No linear correlation was found between HMF and colour. MF was determined by gas-liquid chromatography. The precision was 12%. The MF values ranged from 1.6 to 11.5 mg/kg. Fried products showed higher values than baked products. Linear correlation was obtained (r(2) = 0.875) between HMF and MF for baked products. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：833 / 838

页数：6

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