Detection of 5-hydroxymethyl-2-furfural Levels in Selected Chinese Foods by Ultra-High-Performance Liquid Chromatograph Analytical Method

Food Analytical Methods

Volumn 7, Issue 1, 2014, Pages 181-188

  Zhang, Huanjie ^a   Wei, Lu ^a   Liu, Jingbo ^a   Lin, Songyi ^a   Yuan, Yuan ^a  

^a JILIN UNIVERSITY   (China)

Author keywords

5 hydroxymethyl 2 furfural (HMF); Chinese foods; Exposure; Survey; Ultra high performance liquid chromatography (UHPLC)

Indexed keywords

5-HYDROXYMETHYL-2-FURFURAL (HMF); EUROPEAN FOOD SAFETY AUTHORITIES; EXPOSURE; LIMIT OF DETECTION; LIMIT OF QUANTIFICATIONS; PROCESSING CONDITION; QUALITY PARAMETERS; ULTRA-HIGH PERFORMANCE LIQUID CHROMATOGRAPHIES;

ALDEHYDES; CHROMATOGRAPHY; FOOD PRODUCTS; FURFURAL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHANOL; SURVEYING;

QUALITY CONTROL;

EID: 84891630448     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-013-9616-6     Document Type: Article

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