Determination of 5-hydroxymethylfurfural (HMF) in vinegar samples by HPLC
The aim of this study was to establish an overview of the hydroxymethylfurfural (HMF) content of different vinegar samples. A reverse phase high performance liquid chromatography (RP-HPLC) method with diode-array detection without extensive sample clean-up was used. The recoveries of HMF in spiked vinegar were found to be in the range of 95% to 101%. The detection limit was in the range of 80 µg/l. The sample preparation consisted simply of dilution and filtration of the vinegar samples. The HMF content was analysed in various kinds of vinegar (n = 120) and balsamic vinegar (n = 35). Depending on their HMF content the vinegars could be divided into 4 groups: samples with no, low, medium and high HMF concentrations. Few vinegar samples investigated contained no HMF. Most of the other samples contained HMF in a low range up to 10 mg/l, whereas sherry vinegar and some apple vinegars had concentrations up to 50 mg/l. Only the balsamic vinegars showed a very high concentration of 300 mg/l to 5 g/l HMF. The highest concentrations were found in traditionally produced balsamic vinegar samples. Depending on their age up to 5.5 g/l could be determined.
Bibliographic Reference: Article: Journal of Agricultural and Food Chemistry (1998)
Record Number: 199810909 / Last updated on: 1998-08-07
Original language: en
Available languages: en