Determination of 5-Hydroxymethylfurfural and Saccharides in Mead

Authors

  • Miroslava Juričová Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 523 10 Pardubice, Czech Republic
  • Soňa Řezková Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 523 10 Pardubice, Czech Republic
  • Kamila Moravcová Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 523 10 Pardubice, Czech Republic
  • Jan Fisher Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 523 10 Pardubice, Czech Republic
  • Lenka Česlová Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 523 10 Pardubice, Czech Republic

DOI:

https://doi.org/10.18832/kp201807

Keywords:

Saccharides, 5-hydroxymethylfurfural, mead, liquid chromatography

Abstract

This work is focused on determination of 5-hydroxymethylfurfural (HMF), glucose, fructose and sucrose in meads. Reversed-phase high performance liquid chromatography with spectrophotometric detection was used for the separation of HMF. Saccharides were separated using hydrophilic interaction liquid chromatography with refractive index detector. These techniques were employed for determination of the content of HMF and saccharides in 23 samples of meads obtained from different producers. The content of these compounds is strongly dependent on the technological process of mead production and could be used as a marker of mead quality. The content of HMF is lower in samples obtained from beekeepers than in samples purchased in local stores.

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Published

2018-04-15

How to Cite

Juričová, M., Řezková, S., Moravcová, K., Fisher, J., & Česlová, L. (2018). Determination of 5-Hydroxymethylfurfural and Saccharides in Mead. KVASNY PRUMYSL, 64(2), 65–70. https://doi.org/10.18832/kp201807

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Articles