Determination of the Maillard reaction products in complementary rice, flour, and noodles by high performance liquid chromatography with a diode array detector

Abstract

A method was established for the simultaneous determination of furosine, furanone, and four furfural compounds (5‐hydroxymethylfurfural, furfural, furyl methyl ketone, and methyl furfural) in complementary rice, flour, and noodles for infants and young children by high performance liquid chromatography with a diode array detector. The sample was extracted using oxalic acid aqueous solution as a solvent, and the protein was removed using trichloroacetic acid. Then the six Maillard reaction products were separated by an Eclipse XDB‐C18 column with a gradient elution at a flow rate of 0.6 mL/min using acetonitrile‐0.1% trifluoroacetic acid solution as the mobile phase, detected by a diode array detector and quantified by external standard method. The linear ranges of the six Maillard reaction products were 250–20000 μg/100 g with the correlation coefficients greater than 0.999, and the limits of quantification ranged from 250 to 1000 μg/100 g (S/N ≥ 10). The recoveries of the six Maillard reaction products ranged from 71.2% to 100% with a relative standard deviation of 0.9%–4.9%. The real sample analysis results showed that 5‐hydroxymethylfurfural was detected in two cookie samples, the contents of which were 335 μg/100 g and 436 μg/100 g, respectively. There are no studies on the detection of the six Maillard reaction products in rice, flour, and noodles in the previous reports. The established method provided reference for the quantification of expiration date in complementary rice, flour, and noodles for infants and young children.