Send to

Choose Destination
Anal Bioanal Chem. 2011 Dec;401(10):3367-73. doi: 10.1007/s00216-011-5430-4. Epub 2011 Oct 11.

Development of an enzyme-linked immunosorbent assay for the determination of 5-hydroxymethyl-2-furfural in food.

Author information

Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China.


5-Hydroxymethyl-2-furfural (5-HMF) is considered to be an excellent indicator of quality deterioration due to excessive heating or storage for a wide range of carbohydrate-containing foods. To facilitate its analysis, a highly selective and sensitive enzyme-linked immunosorbent assay for determination of 5-HMF in food has been developed. A specific polyclonal antibody was produced against a conjugate of 5-HMF coupled to bovine serum albumin. The IC(50) and limit of method detection were 0.15 ± 0.012 mg L(-1) and 0.02 ± 0.002 mg L(-1), respectively. The proposed method was applied to detect 5-HMF in French mini bread, potato chips, French soft bread, and wheat chicken nuggets with recoveries ranging from 84.07 to 97.09% and relative standard deviation (n = 3) below 8.65% in all samples. The quantitative results were in good agreement with those obtained by the high-performance liquid chromatography method, which suggests that the method developed will be very useful for monitoring 5-HMF in food samples.

[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Springer
Loading ...
Support Center