Abstract:

The formation kinetics of 5-hydroxymethylfurfural was investigated in three monosaccharide solution model
systems (glucose, fructose and galactose). In this paper, 5-hydroxymethylfurfural contents in the monosaccharide model
systems were determined by high performance liquid chromatography (HPLC). Results indicated that the formation of HMF
could be related to the initial pH. The content of HMF reached the maximum level at pH 2. With the increase of temperature
and time, the content of HMF increased, while the pH decreased. The color became darker in the monosaccharide model
systems. At 80, 100 and 120 ℃, the formation of HMF was in accordance with first-order kinetics.

Key words: 5-hydroxymethylfurfural, kinetics, monosaccharide, model system