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Journal of Food Quality
Volume 2017, Article ID 8314354, 8 pages
https://doi.org/10.1155/2017/8314354
Research Article

Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, School of Materials Science and Mechanical Engineering, Beijing Technology & Business University (BTBU), Beijing 100048, China

Correspondence should be addressed to Yu-Yu Zhang; moc.361@2yygnahz

Received 13 June 2017; Revised 7 July 2017; Accepted 17 July 2017; Published 16 August 2017

Academic Editor: Susana Fiszman

Copyright © 2017 Li-Li Zhang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The organic compound 5-hydroxymethylfurfural (HMF) can be formed from sugars under Maillard reaction and caramelization. In order to study the formation regular of HMF in sugary liquid condiment, vinegar and soy sauce were selected. High-performance liquid chromatography (HPLC) was used to determine the HMF concentrations of various brands of soy sauce and vinegar. The result showed that HMF concentrations were in a range of 0.42 to 115.43 mg/kg for vinegar samples and 0.43 to 5.85 mg/kg for soy sauce samples. The concentrates of HMF were expressed in zero-order kinetics model at 100°C before the maximum HMF generation in all of the tested samples. Longer heating treatment time would reduce the HMF content in tested samples. In addition, HMF content had obviously positive correlation with sugar contents in vinegar samples, but no similar rule was found in soy sauces.