Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil; College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil.
Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil.
Food Chem. 2022 Nov 30;395:133539. doi: 10.1016/j.foodchem.2022.133539. Epub 2022 Jun 29.
The thermal processing, storage, and transportation of foodstuffs (e.g., fruit juices, coffee, honey, and vinegar) generate 5-hydroxymethylfurfural (HMF). The food industry uses this compound as a quality marker, thus increasing the demand for fast and reliable analytical methods for its determination. This review focuses on the formation of HMF in food, its desirable and toxic effects, and recent advances in analytical methods for its determination in foodstuffs. The advantages and limitations of these analytical approaches are discussed relative to the main analytical features.
食品（例如果汁、咖啡、蜂蜜和醋）的热加工、储存和运输都会产生 5-羟甲基糠醛（HMF）。食品工业将该化合物用作质量标志物，从而增加了对其快速可靠的分析方法的需求。本综述重点介绍了 HMF 在食品中的形成、其有益和有害影响，以及食品中 HMF 测定的最新分析方法进展。讨论了这些分析方法相对于主要分析特性的优缺点。
