Development of a fast MECK method for determination of 5-HMF in honey samples

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1640-1645

  Rizelio, Viviane Maria ^a   Gonzaga, Luciano Valdemiro ^a   Da Silva Campelo Borges, Graciele ^a   Micke, Gustavo Amadeu ^a   Fett, Roseane ^a   Costa, Ana Carolina Oliveira ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

5 Hydroxymethylfurfural; Capillary electrophoresis; Factorial design; Honey

Indexed keywords

5 HYDROXYMETHYL FURFURALS; ANALYTICAL PERFORMANCE; CENTRAL POINT; DETECTION AND QUANTIFICATION LIMIT; ELECTROLYTE COMPOSITIONS; FACTORIAL DESIGN; FULL FACTORIAL DESIGN; HONEY; INTERNAL STANDARDS; MICELLAR ELECTROKINETIC CAPILLARY CHROMATOGRAPHY; OPTIMISATIONS; QUALITY PARAMETERS; RESPONSE SURFACE; SODIUM DODECYL SULPHATE; SODIUM TETRABORATE;

CAPILLARY ELECTROPHORESIS; CHROMATOGRAPHY; ELECTROLYTES; OPTIMIZATION; SODIUM;

FOOD PRODUCTS;

5 HYDROXYMETHYLFURFURAL; BORATE SODIUM; CAFFEINE; DODECYL SULFATE SODIUM; ELECTROLYTE;

ACCURACY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); ELECTROPHORESIS; ENANTIOSELECTIVITY; FOOD HANDLING; HONEY; LABORATORY; LIMIT OF QUANTITATION; LINEAR SYSTEM; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; PH; PROCESS DEVELOPMENT; REACTION OPTIMIZATION; RESPONSE SURFACE METHOD; SENSITIVITY ANALYSIS;

EID: 84859806994     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.058     Document Type: Article

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