Determination of 5-Hydroxymethylfurfural in Rice Wine by HPLC

doi:10.7506/spkx1002-6630-200924083

Abstract

Abstract:

A new method for the determination of 5-hydroxymethylfurfural by reversed-phase high performance liquid chromatography in rice wine was developed. The detections of different solvent extracts and filtrate of sample were compared and the latter seemed to present the better result. The chromatography analysis was carried out using a C18 column at 284 nm and the mobile phase comprised methanol and water (7: 93, V/V). Within the linear range of 2.512～80.384 mg/L, the method was fast and accurate with the average recoveries rate and relative standard deviation of 99.95% and 1.21%, respectively. The limit of determination was 0.02512 mg/L. The contents of 5-HMF in rice wine with different aging time by 9 months and 3 years were 7.6924 mg/L and 53.5569 mg/L, respectively.

Key words: rice wine, 5-hydroxymethylfurfural, high-performance liquid chromatography (HPLC)

CLC Number:

TS261.7

CHEN Lei，PENG Ning，HUANG Xue-song*. Determination of 5-Hydroxymethylfurfural in Rice Wine by HPLC[J]. FOOD SCIENCE, 2009, 30(24): 369-371 https://doi.org/10.7506/spkx1002-6630-200924083

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Determination of 5-Hydroxymethylfurfural in Rice Wine by HPLC

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