title: 5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography.
abstract: Micellar electrokinetic chromatography (MEKC) has been applied for the determination of 5-hydroxymethylfurfural in several foodstuffs. A 75mM phosphate buffer solution at pH 8.0 containing 100mM sodium dodecylsulphate was used as background electrolyte (BGE), and the separation was performed by applying +25kV in a 50μm I.D. uncoated fused-silica capillary. Good linearity over the range 2.5-250mgkg(-1) (r(2)⩾0.999) and run-to-run and day-to-day precisions at low and medium concentration levels were obtained. Sample limit of detection (0.7mgkg(-1)) and limit of quantification (2.5mgkg(-1)) were established by preparing the standards in blank matrix. The procedure was validated by comparing the results with those obtained with liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). Levels of HMF in 45 different foodstuffs such as breakfast cereals, toasts, honey, orange juice, apple juice, jam, coffee, chocolate and biscuits were determined.
authors.affiliation: Department of Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E-08028 Barcelona, Spain.
authors.forename: Erika
authors.initials: E
authors.lastname: Teixidó
authors.affiliation: Department of Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E-08028 Barcelona, Spain. Electronic address: oscar.nunez@ub.edu.
authors.forename: Oscar
authors.initials: O
authors.lastname: Núñez
authors.affiliation: Department of Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E-08028 Barcelona, Spain.
authors.forename: F Javier
authors.initials: FJ
authors.lastname: Santos
authors.affiliation: Department of Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E-08028 Barcelona, Spain.
authors.forename: M Teresa
authors.initials: MT
authors.lastname: Galceran
keywords: Food analysis; HMF; MEKC; UV-detection