Journal Article

Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods

Shao, Zeping, Wang, Shuo, Li, Honglei, Shi, Jiaqi, Zhang, Yan

2019

Overview

Acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) are two of the most abundant compounds generated during thermal processing. A simple method for the simultaneous quantitation of acrylamide and 5-HMF was developed and successfully applied in thermally processed foods. Acrylamide and 5-HMF were co-extracted with methanol and then purified and enriched by an Oasis HLB solid-phase extraction cartridge, simultaneously analyzed by high-performance liquid chromatography and detected with a diode array detector, respectively, at their optimal wavelength. The linear concentration range was found to be 25–5000 μg/L with high linear correlation coefficients (R > 0.999). The limit of detection and the limit of quantitation for acrylamide and 5-HMF were 6.90 μg/L and 4.66 μg/L, and 20.90 μg/L and 14.12 μg/L, respectively. The recovery of acrylamide and 5-HMF in biscuits, bread, Chinese doughnuts, breakfast cereals, and milk-based baby foods was achieved at 87.72–96.70% and 85.68–96.17% with RSD at 0.78–3.35% and 0.55–2.81%, respectively. The established method presents simplicity, accuracy and good repeatability, and can be used for the rapid simultaneous quantitation of acrylamide and 5-HMF in thermally processed foods.

• Publisher: MDPI AG,MDPI
• Subject: 5-hydroxymethyl-2-furfural / Accuracy / acrylamide / Acrylamide - chemistry / Acrylamide - isolation & purification / Chromatography / Food / Food Analysis - methods / Food Analysis - standards / Furaldehyde - analogs & derivatives / Furaldehyde - chemistry / Furaldehyde - isolation & purification / Gas flow / Hot Temperature / hplc-dad / Ions / Limit of Detection / Mass spectrometry / Methods / NMR / Nuclear magnetic resonance / Scientific imaging / simultaneous detection