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Determination of HMF in Vinegar and Soy Sauce Using Two-Step Ultrasonic Assisted Liquid–Liquid Micro-Extraction Coupled with Capillary Electrophoresis-Ultraviolet Detection

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Abstract

A new, rapid, and inexpensive method using two-step ultrasonic assisted liquid–liquid micro-extraction (UALLME) coupled with capillary electrophoresis-ultraviolet (CE-UV) was developed for 5-hydroxymethylfurfural (HMF) analysis in high ion strength samples (like vinegar and soy sauce). The factors affecting the extraction efficiency were optimized such as the extraction volume, the ultrasonic time, and the power density of ultrasonic. Under the optimum conditions, the limit of detection (LOD) and the limit of quantification (LOQ) for HMF were 0.03 and 0.10 mg/L, respectively. The relative standard deviations (RSD %) for HMF were ranging from 0.53 to 3.17%, and the recoveries of HMF were ranging from 91.24 to 109.39%. The results turned out that two-step UALLME-CE-UV was applicable to analyze HMF in vinegar and soy sauce. Eleven brands of vinegar and soy sauce were tested by two-step UALLME-CE-UV, and the results showed that the method had a potential application in analysis of foodstuffs. The two step UALLME method was effective to improve the selectivity and sensitivity of CE-UV method for HMF analysis in vinegar and soy sauce.

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Acknowledgements

All the authors acknowledge the financial support from the 13th Five Years Key Programs for Science and Technology Development of China (Grant No. 2017YFD0400103), the National Science Foundation of China (Grant No. 31601467), and the 13th Five Years Key Programs for Science and Technology Development of China (Grant No. 2016YFD0400404).

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Authors and Affiliations

  1. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China

    Jian-Hai Wu, Ting-Ting Feng, Xu Liang, Cui-Ping Yu, Liang Dong, Ming Du, Ming-Qian Tan & Xian-Bing Xu

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  1. Jian-Hai Wu
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  2. Ting-Ting Feng
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  3. Xu Liang
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Correspondence to Xian-Bing Xu.

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Jian-Hai Wu declares that he has no conflict of interest. Ting-Ting Feng declares that she has no conflict of interest. Xu Liang declares that she has no conflict of interest. Cui-Ping Yu declares that she has no conflict of interest. Liang Dong declares that he has no conflict of interest. Ming Du declares that he has no conflict of interest. Ming-Qian Tan declares that he has no conflict of interest. Xian-Bing Xu declares that he has no conflict of interest.

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Wu, JH., Feng, TT., Liang, X. et al. Determination of HMF in Vinegar and Soy Sauce Using Two-Step Ultrasonic Assisted Liquid–Liquid Micro-Extraction Coupled with Capillary Electrophoresis-Ultraviolet Detection. Food Anal. Methods 11, 479–485 (2018). https://doi.org/10.1007/s12161-017-1018-8

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