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5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography Teixidó, Erika Núñez Burcio, Oscar Santos Vicente, Francisco Javier Galcerán Huguet, M. Teresa Química dels aliments Cromatografia Food composition Chromatography Micellar electrokinetic chromatography (MEKC) has been applied for the determination of 5-hydroxymethylfurfural in several foodstuffs. A 75 mM phosphate buffer solution at pH 8.0 containing 100 mM sodium dodecylsulfate was used as background electrolyte (BGE), and the separation was performed by applying +25 kV in a 50 µm I.D. uncoated fused-silica capillary. Good linearity over the range 2.5-250 mg kg-1 (r2 ≥ 0.999) and run-to-run and day-to-day precisions at low and medium concentration levels were obtained. Sample limit of detection (0.7 mg kg-1) and limit of quantification (2.5 mg kg-1) were established by preparing the standards in blank matrix. The procedure was validated by comparing the results with those obtained with liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). Levels of HMF in 45 different foodstuffs such as breakfast cereals, toasts, honey, orange juice, apple juice, jam, coffee, chocolate and biscuits were determined. 2016-05-09T09:44:06Z 2016-05-09T09:44:06Z 2010-12-10 2016-05-09T09:44:11Z info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Versió postprint del document publicat a: http://dx.doi.org/10.1016/j.foodchem.2010.12.016 Food Chemistry, 2010, vol. 126, num. 4, p. 1902-1908 http://dx.doi.org/10.1016/j.foodchem.2010.12.016 (c) Elsevier B.V., 2010 info:eu-repo/semantics/openAccess Elsevier B.V. Articles publicats en revistes (Enginyeria Química i Química Analítica)