高效液相色谱法测定发酵调味品中5-羟甲基糠醛  

Determination of 5-hydroxymethylfurfural in fermented condiments by high performance liquid chromatography

作　　者：黄丹丹 张倩钰 候美玲 王馨婵 李红 赵博 黄思瑜 陈世奇 HUANG Dandan;ZHANG Qianyu;HOU Meiling;WANG Xinchan;LI Hong;ZHAO Bo;HUANG Siyu;CHEN Shiqi(Chongqing Institute for Food and Drug Control,Chongqing 401121;Key Laboratory of Condiment Supervision Technology for State Market Regulation,Chongqing 401121)

机构地区：[1]重庆市食品药品检验检测研究院,重庆401121 [2]国家市场监管重点实验室(调味品监管技术),重庆401121

出　　处：《中国食品添加剂》2022年第11期186-190,共5页China Food Additives

基　　金：重庆市食药院研发引导专项(CQIFDC-YJKT-2020-09);重庆市市场局科技项目(CQSJKJ2021024)。

摘　　要：采用10%甲醇水提取酱油、食醋、甜面酱、豆瓣酱等发酵调味品中5-羟甲基糠醛(5-HMF),用高效液相色谱仪定量分析其含量。结果发现,5-HMF的加标回收率在99.2~104.8%之间,说明该方法具有操作简便、灵敏度高、准确等特点。对市面上常见的发酵调味品酱油、食醋、甜面酱、豆瓣酱等进行5-HMF污染水平评价,结果表明甜面酱中5-HMF平均值高达207.38mg/kg,醋中5-HMF含量范围为2.993~132.676mg/kg,豆瓣酱、酱油中5-HMF含量检出值均低于5mg/kg。The 5-hydroxymethylfurfural(5-HMF)was extracted with 10% methanol from different fermented condiments including soy sauce,vinegar,sweet noodle sauce and bean paste,and quantified by high performance liquid chromatography(HPLC). The standard recovery rate ranged from 99.2% to 104.8%. The method was simple,rapid and accurate. The 5-HMF contaminants were further evaluated from various common fermented condiments including soy sauce,vinegar,sweet noodle sauce and bean paste. The results showed that the average amount of 5-HMF in sweet noodle sauce was as high as 207.38mg/kg,the range of 5-HMF in vinegar was 2.993 ~132.676mg/kg,and the contents of 5-HMF in bean paste and soy sauce were lower than 5 mg/kg.

关 键 词：5-羟甲基糠醛(5-HMF) 发酵调味品 高效液相色谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]