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Separation and Identification of Furanic Compounds in Fruit Juices and Drinks by High-Performance Liquid Chromatography Photodiode Array Detection

1998; American Chemical Society; Volume: 46; Issue: 4 Linguagem: Inglês

10.1021/jf970894f

1520-5118

Jian‐Ping Yuan, Feng Chen,

Plant biochemistry and biosynthesis

An HPLC method was developed for the simultaneous separation and identification of furanic compounds as the possible degradation products of sugars and ascorbic acid on heating. 5-(Hydroxymethyl)furfural (5-HMF), furfural, 2-furoic acid, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), 2-acetylfuran, and six unknown compounds were separated and detected in fruit juice concentrates with or without added vitamin C, wine, beer, and beverage samples. 5-HMF, furfural, and 2-furoic acid were detected in all samples analyzed. DMHF was detected in all samples except the cola. In contrast, 2-acetylfuran was detected in the cola sample only. In the fruit juice concentrates with added vitamin C, the contents of furfural, 2-furoic acid, and DMHF were higher than in all other samples. Keywords: Furanic compounds; fruit juices and drinks; identification; HPLC