Publication detail

Determination of 5-hydroxymethylfurfural and saccharides in meads using liquid phase separation techniquies

Authors: Řezková Soňa | Zelená Miroslava | Moravcová Kamila | Česlová Lenka

Year: 2015

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

Titles:

Language	Name	Abstract	Keywords
eng	Determination of 5-hydroxymethylfurfural and saccharides in meads using liquid phase separation techniquies	5-hydroxymethylfurfural (HMF) is heterocyclic aldehyde, which is presented in foods containing saccharides. This compound is formed from simple sugars (glucose and fructose), as product of acid catalyzed dehydration or Maillard reactions. Its occurence and accumulation in honey depends on the type of honey, storage conditions, temperature and pH.The warming up of the honey during production of mead could cause increase of the content of HMF in the final product. In this work, the determination of HMF together with saccarides was performed in 24 samples of meads obtained by different producers. Reversed-phase liquid chromatography and micellar electrokinetic chromatography coupled to spectrophotometric detector was employed for the analysis of HMF. The most important saccharides in meads, glucose, fructose and sucrose, were determined using hydrophilic interaction liquid chromatography with chemical bonded aminopropyl stationary phase and 80% acetonitrile as a mobile phase. The detection was performed using refractive index detector. Content of HMF and saccharides highly vary in dependence on technological process of meads. Their content was lower in honey wine, where other saccharides are not added after technological process. The additional sweetening or coloring of mead can lead to the increase of HMF and saccharides contents.

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