HPLC法测定麦芽中的5-羟甲基糠醛

Determination of 5-Hydroxymethyl Furfural by HPLC

5-羟甲基糠醛是影响啤酒风味老化的物质之一,且食用过多对人体有害。啤酒中该物质主要来源于原料麦芽。建立了麦芽中5-羟甲基糠醛（5-HMF）的提取方法并优化,同时运用高效液相色谱对其进行检测。试验结果表明在0~0.505 mg/m L范围内线性相关系数为r2=0.998,方法检测限（仪器三倍信噪比）为3.36 mg/L。5-羟甲基糠醛平均回收率为95.40%,相对标准偏差为2.07%,N=9。因此该方法能够有效、快速地测定麦芽中的5-羟甲基糠醛,同时有助于啤酒风味稳定性的研究,为5-羟甲基糠醛后续研究提供参考。

5-HMF is one of the substances affecting aging flavor of beer, and eating too much is harmful. 5-HMF in the beer mainly derived from malt. The extraction method of 5-hydroxymethyl furfural （5-HMF） in malt was established and optimized, and it was detected by high performance liquid chromatography. The experimental results showed that the linear correlation coefficient was 0.998 in the range of 0--0.505 mg/mL; the average recovery was 95.40%; the relative standard deviation was 2.07%, N=9. Therefore, the method could determine 5-hydroxyrnethyl furfural in malt effectively and quickly, while it contributed to study the beer flavor stability and provided a reference for future study of 5-HMF.