Quantitative analysis of 2-furfural and 5-methylfurfural in different Italian vinegars by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry using isotope dilution

Lucia Giordano, Roberto Calabrese, Enrico Davoli, Domenico Rotilio

Research output: Contribution to journalArticle

Abstract

A new method was developed for the determination of 2-furfural (2-F) and 5-methylfurfural (5-MF), two products of Maillard reaction in vinegar, with head-space solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). A divinylbenzene (DVB)/carboxen (CAR)/polydimethylsiloxane (PDMS) fibre was used and SPME conditions were optimised, studying ionic strength effect, temperature effect and adsorption time. Both analytes were determined by calibration established on 2-furfural-d4 (2-F-d4). The method showed good linearity in the range studied (from 16 to 0.12mg/l), with a regression coefficient r 2 of 0.9999. Inter-batch precision and accuracy were found between 14.9 and 6.0% and between -11.7 and 0.2%, respectively. Detection limit was 15μg/l. The method is simple and accurate and it has been applied to a series of balsamic and non-balsamic vinegars.

Original languageEnglish
Pages (from-to)141-149
Number of pages9
JournalJournal of Chromatography A
Volume1017
Issue number1-2
DOIs
Publication statusPublished - Oct 31 2003

Keywords

  • 5-Methylfurfural
  • Food analysis
  • Furfurals
  • Isotopic dilution
  • Vinegar

ASJC Scopus subject areas

  • Analytical Chemistry

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