Detection of 5-hydroxymethyl-2-furfural Levels in Selected Chinese Foods by Ultra-High-Performance Liquid Chromatograph
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Detection of 5-hydroxymethyl-2-furfural Levels in Selected Chinese Foods by Ultra-High-Performance Liquid Chromatograph Analytical Method Huanjie Zhang & Lu Wei & Jingbo Liu & Songyi Lin & Yuan Yuan
Received: 11 February 2013 / Accepted: 1 April 2013 # Springer Science+Business Media New York 2013
Abstract In this study, an ultra-high-performance liquid chromatography method was developed to detection the levels of 5-hydroxymethyl-2-furfural (HMF) in 227 selected food products obtained from the Chinese markets. The performance of the analysis method was evaluated by some quality parameters such as limit of detection (LOD), limit of quantification (LOQ), linearity, recovery, and run-to-run (n=6) and day-to-day (n=18) precisions. The LOD and the LOQ of the method in different food matrices ranged from 0.15 to 0.50 and from 0.35 to 1.20 mg kg−1, respectively. The results from this study showed that HMF was mostly detected in all samples selected. HMF contents in different samples varied greatly according to the raw materials and processing conditions. The highest level of HMF was found in preserved fruits and ground coffee, with average levels of 409.6 and 409.9 mg kg−1, respectively. Preliminary estimates of HMF exposure from foods in the Chinese population was estimated to be 0.12 mg kg−1 body weight day−1, which is relatively low compared with the result reported by JECFA and European Food Safety Authority. Keywords 5-hydroxymethyl-2-furfural (HMF) . Ultra-high-performance liquid chromatography (UHPLC) . Survey . Chinese foods . Exposure
H. Zhang : L. Wei : Y. Yuan (*) College of Quartermaster Technology, Jilin University, Changchun 130062, China e-mail: [email protected] J. Liu : S. Lin Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China
Introduction 5-hydroxymethyl-2-furfural (HMF; CAS No. 67-40-0) is a typical compound formed during the advanced step in the Maillard reaction (Tomlinson et al. 1993; Berg and Boekel 1994; Friedman 1996). It has been shown that HMF is cytotoxic at high concentrations, irritating to eyes, upper respiratory tract, skin, and mucous membranes (Capuano and Fogliano 2011). HMF is absent in the raw and fresh food, but its concentration tends to rise as a result of heating processes, and its concentration is a frequently used tool to evaluate browning reaction extension and final quality (Edoardo and Vincenzo 2011). Furthermore, as a related index to the quality of some food, the analytical control of HMF has been used in food security monitoring to evaluate both the quality of the processing method and the sensory characteristic of the final products (Teixidó et al. 2011). For instance, the presence of HMF has been found in different foods, such as jam and infant foods, breakfast cereals, toasts, honey, juice, coffee, chocolate, and biscuits (Teixidó et al. 2011). Many HMF data for food products has been obtained in many countries, such as Spain and Brazil (Teixidó et al. 2008; Rizelio et al. 2012). But the available data on Asian food is scant.
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