Supercritical fluid extraction of 5-hydroxymethyl-2-furaldehyde from raisins.
An extraction method based on supercritical CO(2) has been developed for the analysis of 5-hydroxymethyl-2-furaldehyde in raisins. To optimize extraction variables, a fractional factorial experimental design was applied. Six extraction variables were optimized. The organic modifier used for increasing the extraction fluid solvating power was the most important factor. Methanol as organic modifier produced 10-fold higher recoveries of 5-hydroxymethyl-2-furaldehyde than ethyl acetate. The efficiency of the organic modifier in the static extraction phase was compared with using it in the dynamic extraction phase. Repeatability of the analysis method was evaluated, which resulted in an RSD of <5%. 5-Hydroxymethyl-2-furaldehyde was quantified in raisins, and the concentration was found to be 0.128 mg/g of raisin.
Department of Chemistry, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.
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D002245:Carbon Dioxide; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry*; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000032:analysis* / Q000302:isolation & purification; D007202:Indicators and Reagents
D007202:Indicators and Reagents; D002245:Carbon Dioxide; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde