Barrera, JosefinaPedreschi, FrancoGómez, Juan PabloZúñiga, Rommy. ZMariotti-Celis, María Salomé2021-12-132021-12-132020-10-01Journal of Food Composition and Analysis, Vol. 95, January, 103665 (2021) p. 1-50889-1575http://hdl.handle.net/20.500.12254/2092In this work an HPLC-DAD determination method for free and total HMF in “dulce de leche” was developed and validated. The separation was carried out using a mobile phase of acetonitrile-water (4.5:95.5, v/v) on Acclaim™120 C18 (4.6 × 150 mm, 5 μm), at 30 °C and a flow rate of 1 mL/min. The detection was done at 284 nm.The method showed good selectivity and linearity (determination coefficient over 0.999). Low LOD and LOQ values were obtained (19.51 μg/L and 65.05 μg/L respectively). Relative standard deviation (RSD) for repeatability and intermediate precision was <4.12 % and <5.98 % respectively. Recovery rates were between 89.04 % and 91.89 %. In addition, the HMF contents in commercial “dulce de leche” from Chile was reported, ranging from 2.33 to 10.31 mg/kg for free HMF and 314.61–464.98 mg/kg for total HMF.enAtribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)5-hydroxymethyl-2-furfuralHMFValidationHPLC-DADDulce de lecheDairy productFood analysisFood compositionArtículohttps://orcid.org/0000-0003-1357-812Xhttps://doi.org/10.1016/j.jfca.2020.103665