Study On The Detection Method Of5-Hydroxymethyl-furfural And Its Generation In Foods

5-hydroxymethylfurfural is an aldehydes compound that carbohydrate dehydrated to form under high temperature, or the intermediate product during Maillard reaction in food processing. It is a by-product of sugary foods in the fermentation process or hot-working process. It has toxic effects on human body, which is irritating to eyes, mucous membrane and skin, and the excessive edible can cause botulism, striped muscle paralysis and animal gut damage. At present, the safety of5-hydroxymethylfurfural in foods has become the focus of food safety. A solid-phase extraction couple with high performance liquid chromatography method was established and applied to determine5-hydroxymethylfurfural in various foods.The pretreat method of sample is significant important in the instrument analysis. Because it influences the of detection result. Ion-exchange solid-phase extraction column was first used as a sample pretreatment for5-hydroxymethylfurfural, which was better than C18in the recovery. The experiment researched the saturation of adsorption and the adsorption capacity of ion-exchange solid-phase extraction method, and optimized the velocity of sample, pH, washing solution and eluent. The HPLC analysis was carried out using an ODS-2C18(4.6mm x250mm) column. The mobile phase was consisted of methanol and water (15/85, v/v) with isocratic elution. The flow rate was0.60mL/min; the detection wavelength was284nm. When5-hydroxymethylfurfural concentration was in the range of0.01-12.00mg/L, the peak areas had a good liner relationship. The linear regression equation was Y=217584X+4051, R2=0.9998, the detection limit (S/N=3) was3.42p.g/L. In the0.1mg/L-1mg/L levels, the recovery was in the range of70%-92%, the RSD was in the range of0.31%-3.83%. All kinds of food in market were measured with the optimized method.The preliminary generation mechanisms of5-hydroxymethylfurfural in bread baking and soy sauce fermentation were investigated. The results show that5-hydroxymethylfurfural in bread was influenced by temperature, heating time and sugar type, other component had no effect on the formation of5-hydroxymethylfurfural. Also,5-hydroxymethylfurfural is an intermediate product in bread baking and can be broken down in prolonged heating. High-temperature sterilization resulted in high content of5-hydroxymethylfurfural in soy sauce. Frying with sugar can bring5-hydroxymethylfurfural in fried meat.