SEPARATION AND DETERMINATION OF 5-HYDROXYMETHYL-2-FURALDEHYDE AND 2-FURALDEHYDE IN FRUIT JUICES BY MICELLAR ELECTROKINETIC CAPILLARY CHROMATOGRAPHY WITH DIRECT SAMPLE INJECTION

The separation of 5-hydroxymethyl-2-furaldehyde (5-HMF) and 2-furaldehyde (2-FA), which are recognized indices of deteriorative changes in some commercially processed foods, was investigated by micellar electrokinetic capillary chromatography (MECC), employing sodium dodecyl sulphate as the anionic surfactant. The effects of micellar concentration, temperature and the addition of methanol or acetonitrile on the migration times and selectivity were investigated. MECC was successfully applied to the determination of 5-HMF and 2-FA in grapefruit juice by an internal standard method without any sample pretreatment.