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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

1
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.

Abstract

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.

PMID:
21986589
DOI:
10.1007/s00216-011-5430-4
[Indexed for MEDLINE]

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