Identification of 5,5 '-oxy-dimethylene-bis(2-furaldehyde) by thermal decomposition of 5-hydroxymethyl-2-furfuraldehyde

• Type: Article in International Scientific Journal
• Date: 1998

Authors

Chambel, P (Author) Other; Oliveira, MB (Author) FFUP; Andrade, PB (Author) FFUP; Fernandes, JO (Author) FFUP; Seabra, RM (Author) Other; Ferreira, MA (Author) Other

Journal

Title: Food Chemistry

Vol. 63

Pages: 473-477

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 11 Citations

Scopus - 14 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-001-6M9

DOI: 10.1016/s0308-8146(98)00062-4

Abstract (EN): The thermal degradation of 5-hydroxymethyl-2-furfuraldehyde (5-HMF) was performed over a temperature range of 100-220 degrees C in a stove during exposure periods of 15 min. The chromatographic analysis of the reaction mixtures was achieved by high performance liquid chromatography (HPLC)/diode array detection using a reversed-phase column Spherisorb ODS2, and the chromatograms recorded at 280 nm. Under the assayed conditions, apart from the peak of residual 5-HMF (RT 8.1 min), three major peaks corresponding to RT 14.5 min (compound 2), 20.9 (compound 3), 23.0 (compound 4) and a minor peak corresponding to 23.1 min (compound 5) were observed. Compound 2 was isolated by semipreparative HPLC and identified as 5, 5'-oxy-dimethylene-bis(2-furaldehyde), a symmetric ether of 5-HMF (M+ 234; C12H10O5), by UV, IH-NMR and GCMS spectral analyses.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5