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This document describes a study analyzing the levels of 5-hydroxymethylfurfural (HMF) in various foodstuffs using micellar electrokinetic chromatography (MEKC). The study developed an MEKC method using a 75mM phosphate buffer at pH 8.0 containing 100mM sodium dodecylsulfate as the background electrolyte and applied a voltage of +25 kV to a 50μm capillary to separate HMF. The method showed good linearity from 2.5-250 mg/kg and precision. HMF levels were then determined in 45 foods like cereals, juices, honey

Author

Medical Update

Language

EN