5-nitrofurylacrylic acid

Farre et al. (14) described the determination of 5-nitrofurylacrylic acid (5-NFA) in wines from different areas in Spain. Determination of (5-NFA) was achieved by optimalization of the mobile phase by re versed-phase HPLC. The mobile phases studied were 25% methanol or 23% acetonitrile, deionized water, alone or together with acetic acid-acetate buffer (pH 4.4) or glacial acetic acid. The 5-NFA was separated onaLiChrosorbRP-18 (150 X 3.2-mm-ID) column eluted with acetonitrile water glacial acetic acid mixture (25 75 1.5) at the rate of 0.6 ml/min. The experiment was carried out at room temperature, and the detection wavelength was 360 nm. 

R Farre, G Font, A Fuster. Determination of 5-nitrofurylacrylic acid in wines by high-performance liquid chromatography. J Chromatogr 445 264 -267, 1988. 

Nnmerous antibiotics and antiseptics known to act on wine yeasts have not yet been anthorized, for reasons of hygiene. One those most recently proposed, 5-nitrofurylacrylic acid, is a powerfnl fnn-gicide but is highly carcinogenic and indnces ethyl intoxication. Another, pimaricine, is antodegrad-able and has a fungistatic effect, withont known secondary effects it is already anthorized in the food industry. A proposal requesting the official approval of this product has been filed in France. 

Flak and Schaber (5,62) used reverse-phase HPLC for the quantitative and simultaneous determination of benzoic acid and sorbic acid, as well as 4-hydroxybenzoic acid, salicylic, 5-nitrofurylacrylic, and p-chlorobenzoic acid and the EsHBA (methyl, ethyl, propyl) in wines and beverages. The first five compounds can be determined by isocratic elution from a Clg column using 0.12 M acetate, pH 3.8 acetonitrile (85 15), and all may be separated with gradient elution (increasing acetonitrile from 10 to 60%, with a simultaneous decrease of the pH of the acetate buffer from 3.9 initially to 3.3). 

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