Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China.
Anal Bioanal Chem. 2011 Dec;401(10):3367-73. doi: 10.1007/s00216-011-5430-4. Epub 2011 Oct 11.
5-Hydroxymethyl-2-furfural (5-HMF) is considered to be an excellent indicator of quality deterioration due to excessive heating or storage for a wide range of carbohydrate-containing foods. To facilitate its analysis, a highly selective and sensitive enzyme-linked immunosorbent assay for determination of 5-HMF in food has been developed. A specific polyclonal antibody was produced against a conjugate of 5-HMF coupled to bovine serum albumin. The IC(50) and limit of method detection were 0.15 ± 0.012 mg L(-1) and 0.02 ± 0.002 mg L(-1), respectively. The proposed method was applied to detect 5-HMF in French mini bread, potato chips, French soft bread, and wheat chicken nuggets with recoveries ranging from 84.07 to 97.09% and relative standard deviation (n = 3) below 8.65% in all samples. The quantitative results were in good agreement with those obtained by the high-performance liquid chromatography method, which suggests that the method developed will be very useful for monitoring 5-HMF in food samples.
5-羟甲基糠醛（5-HMF）被认为是一种极好的质量恶化指标，因为它存在于各种含有碳水化合物的食物中，这些食物由于过度加热或储存而变质。为了便于分析，已经开发出一种用于测定食品中 5-HMF 的高度选择性和灵敏的酶联免疫吸附测定法。针对 5-HMF 与牛血清白蛋白偶联物产生了特异性的多克隆抗体。IC（50）和方法检测限分别为 0.15±0.012mg L（-1）和 0.02±0.002mg L（-1）。该方法被应用于检测法国迷你面包、薯片、法国软面包和小麦鸡块中的 5-HMF，所有样品的回收率在 84.07%至 97.09%之间，相对标准偏差（n = 3）均低于 8.65%。定量结果与高效液相色谱法的结果吻合良好，这表明该方法将非常有助于监测食品样品中的 5-HMF。
