Rapid Determination of Hydroxymethylfurfural in Foods Using Liquid Chromatography-Mass Spectrometry Application

Hydroxymethylfurfural is a product of food deterioration and is still under investigation for possible toxic effects. It can also be used to monitor food quality. A sensitive and selective LC/MS method for monitoring this compound is presented. The method can quantitatively determine hydroxymethylfurfural in food with a detection limit of 0.005 μg/g. Sample preparation and analytical conditions are given. Introduction Hydroxymethylfurfural (HMF) is recognized as an indicator of quality deterioration in a wide range of foods. It is formed as an intermediate in the Maillard reaction and is also formed during acidRapid Determination of Hydroxymethylfurfural in Foods Using Liquid Chromatography-Mass Spectrometry Application catalyzed dehydration of hexoses. Formation of HMF in foods is especially dependent on temperature and pH [1]. In recent years, the presence of HMF in foods has raised toxicological concerns: the compound and its similar derivatives were shown to have cytotoxic, genotoxic, and tumoral effects. However, further studies suggest that HMF does not pose a serious health risk, but the subject is still a matter of debate. Several HPLC techniques were reported for the determination of HMF in various foods. These techniques use UV detection because of the strong absorption of furfurals at approximately 280 to 285 nm. However, many compounds naturally present or formed in foods during processing may also absorb at this wavelength. Poor chromatographic resolution of these compounds may adversely affect the quantification of HMF during UV detection. A rapid and reliable liquid chromatography/mass spectrometry (LC/MS) method was developed for the determination of HMF in foods. The method entailed aqueous extraction of HMF, solid-phase extraction (SPE) cleanup and analysis by LC/MS. The separation was performed on a narrow-bore column to shorten the chromatographic run. Food Industry