An efficient method for the determination of furan derivatives in apple cider and wine by solid phase extraction and high performance liquid chromatography-Diode array detector.

Hu, G., Hernandez, M., Zhu, H., and Shao, S. (2013). "An efficient method for the determination of furan derivatives in apple cider and wine by solid phase extraction and high performance liquid chromatography-Diode array detector.", Journal of Chromatography A, 1284, pp. 100-106. doi : 10.1016/j.chroma.2013.02.002  Access to full text

Abstract

A reliable SPE-HPLC/DAD method was developed for the simultaneous separation and quantitation of 10 furan derivatives in apple cider and wine matrices, including 5-hydroxymethyl-2-furaldehyde (5-HMFD), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDMF), 2-furoic acid (2-FA), 2-furaldehyde (2-F), 3-furaldehyde (3-F), 2-acetylfuran (2-AF), 5-methyl-2-furaldehyde (5-MFD), methyl 2-furoate (MFT), 2-propionylfuran (2-PF) and ethyl 2-furoate (EFT). All the compounds were satisfactorily separated on a C18 column in less than 30 min. The solid phase extraction parameters have been optimized, including the sorbent, sample volume, washing and elution solvent. The relative standard deviations (RSDs) (intra- and inter-day) of all analytes were less than 6.4% for apple cider at 5 mg/L spiking level and less than 3.9% (except 2-FA) for wine at 0.5 mg/L spiking level. The limits of detection (LOD) and limits of quantitation (LOQ) were low (LOD 0.002–0.093 mg/L, LOQ 0.01–0.31 mg/L) compared to the usual concentrations of these compounds in these food matrices. The absolute recoveries of all compounds were higher than 77.8% (most of them were 80.5–103%) at different spiking levels (apple cider 0.5–50 mg/L). The results showed that the developed method was precise, sensitive, robust and of good selectivity.

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