ISO 7466:1986

Current Revision
Fruit and vegetable products -- Determination of 5-hydroxymethylfurfural (5-HMF) content

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

PUBLISH DATE 1986

The method consists in preparing a test solution by adding water to the test portion.

In the case of products containing more than 10 mg of free sulphur dioxide per litre, acetaldehyde is added.

Then, p-toluidine and barbituric acid solution are added to an aliquot portion of the test solution, thus forming a red coloration by reaction with 5-hydroxymethylfurfural present.

Finally, spectrometric measurement is performed at a wavelength of 550 nm.

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