Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 880, Issue 1-2, Pages 233-242Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0021-9673(99)01086-9
Keywords
food analysis; biosensors; detection, LC; beverages; aldehydes; hydroxymethylfuraldehyde; furaldehyde
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A high-performance liquid chromatography system for the determination of aldehydes in food was developed incorporating an Cation MicroMembrane Suppressor (CMMS) and enzyme reactors packed with VA-Epoxy on which aldehyde dehydrogenase from bakers yeast and NADH oxidase from Bacillus licheniformis were immobilized. The method was based on the principle that the separation efficiency of HPLC is combined with the sensitivity of electrochemical detection and the specificity of enzymes. Main attention was directed to the determination of 5-hydroxymethyl-2-furaldehyde and 2-furaldehyde, the occurence of which is an indication of quality deterioration in several food products. The efficiency of the method has been shown by the analysis of honey, coffee and related beverages, refreshments, sherry, port, dry fruits and breakfast cereals, (C) 2000 Elsevier Science B.V. All rights reserved.
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