Published:Journal of Chromatographic Science,
ISSN 0021-9665Volume
41, Number 6, July 2003, pp. 305-310
Determination of Furanic Compounds in Traditional Balsamic Vinegars
by Ion-Exclusion Liquid Chromatography and Diode-Array Detection
Fabio Chinnici[1], Francesca Masino[2], and Andrea Antonelli[2]
[1]Dipartimento di Scienze degli Alimenti, Università di Bologna, Via
Fanin 40, 40127, Bologna, Italy and
[2]Dipartimento Interdisciplinare di Scienze
Agrarie - Università di Modena e Reggio Emilia, via Kennedy, 17, 42100
Reggio Emilia, Italy
A method for the determination of furanic compounds in traditional balsamic
vinegars is proposed. It is based on ion-exclusion chromatographic separation
and diode-array detection of furans through an isocratic elution with 0.01N
phosphoric acid and 16% acetonitrile. Preliminary trials on standard compounds
stability in heat–acidic conditions are also performed. In all the 19
samples analyzed, 2-furoic acid, 5HMF, and furfural are found. No sample contains
4-hydroxy-2,5-dimethyl-3-(2H)-furanone (DHMF); 2-acetylfuran; or furfuryl alcohol.
Three unknown compounds are also detected. The last eluting of these compounds
is identified as 5-acethoxymethylfurfural, and, notwithstanding a partial hydrolysis
in our chromatographic conditions, its quantitation can be carried out.
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