HPLC Determination of Furfural after Preliminary Extraction to Aqueous Phase

Abstract

Furfural contents in several carbohydrate rich foods were measured by HPLC in 8 minutes. A wide linear dynamic range (0.07–40 µg mL⁻¹), detection limit of 0.07 µg mL⁻¹, quantitaion limit of 0.21 µg mL⁻¹, and sensitivity of 77.17 mAU · (µg mL⁻¹)⁻¹ were obtained. Deterioration in carbohydrate rich foods was evaluated by furfural analysis before and after storage and an increase in furfural was observed in all samples due to storage. A simple, rapid, and economical liquid liquid extraction procedure was proposed for extraction of furfural from oily samples. Recovery of 88.43% was obtained. Extracted furfural in aqueous phase was determined by the HPLC method. HPLC also was applied to the determination of furfural in waste water of the Behran motor oil company.

Keywords:

• Furfural
• HPLC‐UV
• Carbohydrate rich foods
• Oil
• Waste water