Rapid determination of furfural and 5-hydroxymethylfurfural in processed citrus juices by HPLC.

Abstract

A rapid and convenient quantitative determination of furfural (FUR) and 5-hydroxymethylfurfural (HMF) in citrus juices was accomplished by HPLC. The aqueous solution of citrus juices passed through a filter membrane (0.45 μm) was used directly for HPLC analysis. Tetrahydrofuranwater (0.3:99.7) was used isocratically for a ODS column. The calibration curves for FUR and HMF gave good linearity (r = 0.9999) over the wide range of 0, 5-1000 μg/100ml. The recovery of FUR and HMF by the standard addition method was 99.6% in average. These data from HPLC were compared with those by the colorimetric method.