Densitometric HPTLC Analysis of the 5-Hydroxymethylfurfural Content of Turkish Fruit Wines and Vinegars

Kurtbay H. M., Kaynak I., SEYHAN BOZKURT S., MERDİVAN M.

JPC-JOURNAL OF PLANAR CHROMATOGRAPHY-MODERN TLC, cilt.22, sa.5, ss.363-366, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22 Sayı: 5
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1556/jpc.22.2009.5.9
  • Dergi Adı: JPC-JOURNAL OF PLANAR CHROMATOGRAPHY-MODERN TLC
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.363-366
  • Anahtar Kelimeler: 5-Hydroxymethylfurfural, Thin-layer chromatography, Vinegar, Fruit wine, THIN-LAYER-CHROMATOGRAPHY, ABERRANT CRYPT FOCI, FUMONISIN B-1, 5-HYDROXYMETHYL-2-FURALDEHYDE, 2-FURALDEHYDE, MAIZE
  • Dokuz Eylül Üniversitesi Adresli: Evet

Özet

A thin-layer chromatographic method with densitometric UV detection at 286 nm after ethyl acetate extraction is described for analysis of 5-hydroxymethylfurfural (HMF) in fruit wines and vinegars produced in Turkey. The retention factor, hR(F), was 38 on silica gel HPTLC plates as stationary phase after development with toluene-ethyl acetate-90% formic acid 6:3:1 (v/v) as mobile phase. Recovery from samples spiked with different amounts HMF (2.0 and 5.0 ng mu L-1) was usually in the range 95-112%. The limits of detection and quantification of the method were 0.045 and 0.125 ng mL(-1), respectively. For robustness, within and between-day repeatability of the method were calculated as 4.5 and 8.6%, respectively. Seven types of Turkish fruit wines and three kind of Turkish vinegar tested were found to contain HMF in the ranges 0.5 to 13.2 ng mu L-1 and 1.0 to 33.1 ng mu L-1, respectively.