Summary
Liquid chromatography provides a sensitive tool formonitoringproducts
from theMaillardbrowning reaction in foods, suchasHMF. Compared to
traditional spectrophotometric assays, compounds suchasHMF canbe
selectively determined. Becauseof thepotential for interferenceswhen
usingUVdetection, samples shouldbepreparedby solidphaseextraction.
Good recoveries of HMF fromgrape juicewereobtainedusingeither C18
SPE tubes or Carboprep™tubes. AnMSdetector canbeused tomonitor
the reactionproducts. Because theMSprovidesmolecular weight
information, it is possible toobtainmoredetailed informationabout the
reaction.
