5-hmf Fact Sheet – Food & Pharma
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چکیده
5-HMF was discovered and first synthesised from inulin over a century ago (G. Dull, Chemiker Zeitung, 1895, 216). The substance was first identified in food in the 1950s. It is generated in the process of heating food containing sugar or carbohydrates, the result of a reaction from reducing hexoses in the presence of amino acids or proteins, as described by Maillard in 1912. 5-HMF levels can be very high in certain foods such as dried fruits or caramelised products, exceeding 1 g/kg (Journal of Agricultural and Food Chemistry 58 (12): 7317–22). 5-HMF is also created in an acidcatalysed dehydration process from fructose, sucrose and, to a lesser extent, from glucose, and can therefore be found in heat-sterilised glucose/fructose solutions for parenteral nutrition.
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