ISO-7466 › Fruit and vegetable products -- Determination of 5-hydroxymethylfurfural (5-HMF) content

ISO-7466 - 1ST EDITION - CURRENT


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The method comsists in preparing of a test solution by adding water to test portion, in the case of products containing more than 10 mg of free sulphur dioxide per litre, adding of acetaldhyde, then adding of p-toluidine and barbituric acid solution to an aliquot potion of the test solution, thus forming a red coloration by reaction with 5-hydroxymethylfurfural present, and spectrometric measuring at a wavelenght of 550nm.

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67.080.01 (Fruits, vegetables and derived products in general)

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Document Number

ISO 7466:1986

Revision Level

1ST EDITION

Status

Current

Publication Date

Sept. 15, 1986

Committee Number

ISO TC 34/SC 3