The isolation and identification of hydroxymethylfurfural from stored canned plum syrup

Examination of the ultra‐violet absorption spectrum of canned and bottled plum syrup showed that a new compound formed during storage, particularly at 37°. This substance has been extracted with ether, separated by paper chromatography and identified as hydroxymethylfurfural. Chlorogenic acid and its isomer, isochlorogenic acid, were also extracted by ether; hydroxymethylfurfural has been separated from the chlorogenic acids by the use of an ion‐exchange resin, and also by counter‐current distribution.