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

In this study, an ultra-high-performance liquid chromatography method was developed to detection the levels of 5-hydroxymethyl-2-furfural (HMF) in 227 selected food products obtained from the Chinese markets. The performance of the analysis method was evaluated by some quality parameters such as limit of detection (LOD), limit of quantification (LOQ), linearity, recovery, and run-to-run (n = 6) and day-to-day (n = 18) precisions. The LOD and the LOQ of the method in different food matrices ranged from 0.15 to 0.50 and from 0.35 to 1.20 mg kg−1, respectively. The results from this study showed that HMF was mostly detected in all samples selected. HMF contents in different samples varied greatly according to the raw materials and processing conditions. The highest level of HMF was found in preserved fruits and ground coffee, with average levels of 409.6 and 409.9 mg kg−1, respectively. Preliminary estimates of HMF exposure from foods in the Chinese population was estimated to be 0.12 mg kg−1 body weight day−1, which is relatively low compared with the result reported by JECFA and European Food Safety Authority.