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B-590.59.131 [2020-10] Hydroxymethylfurfural – HPLC

Hydroxymethylfurfural (HMF), is a reaction product of the Maillard reaction and an indicator for thermal stress in food products.

Through the application of heat, 5-hydroxymethylfurfural (HMF) is formed from cyclic aldehydes created through the dehydration of hexoses.

Values higher than 20 mg/l for fruit juices are an indication of heat stress that could have been prevented through the use of technology.

HPLC and photometric analysis methods are included in the IFU collection of analysis methods. The HPLC method measures HMF specifically. The color reaction with barbituric acid and o-toluidine measures all aldehydes present in the sample and offers an alternative for laboratories without the capability to perform HPLC analysis.

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hydroxymethylfurfural

Application/Purpose

Determination of hydroxymethylfurfural using HPLC

Scope of Application

Fruit juice, NAB, beverages

Principle

5-Hydroxymethylfurfural (HMF) is separated using HPLC and reversed phases. This substance is measured with a UV detector.
HPLC analysis specifically detects 5-hydroxymethylfurfural.

A photometric method, B-590.59.111 Hydroxymethylfurfural – Photometric Method, using barbituric acid and o-toluidine detects all aldehydes present in the sample. This method serves as an alternative for laboratories without HPLC.