Analysis of furan in heat-processed foods in China by automated headspace gas chromatography-mass spectrometry (HS-GC-MS)

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• 作者：Shao-Ping Nie ; Jun-Gen Huang ; Ya-Nan Zhang ; Jie-Lun Hu ; Sunan Wang ; Ming-Yue Shen ; Chang Li ; Massimo F. Marcone ; Ming-Yong Xie
• 关键词：Furan ; Analysis ; Determination ; Headspace ; Gas chromatography-mass spectrometry (GC-MS) ; Chinese heat-processed foods
• 刊名：Food Control
• 出版年：2013
• 出版时间：March, 2013
• 年：2013
• 卷：30
• 期：1
• 页码：62-68
• 全文大小：167 K

文摘

In order to assess furan content in thermal processed commercial foods available in China, an optimized automated headspace gas chromatography-mass spectrometry method (HS-GC-MS) was developed and validated. Internal standard d₄-furan was used with addition of salt (NaCl) into the headspace with an oven temperature 70?¡ãC and equilibration time 30?min which was coupled with HP-PLOT/Q GC column. The proposed HS-GC-MS method was applied to furan quantization in 11 categories of foods (totally 133 kinds of food samples). Average level of furan detected in ng?g^?1 for various food products were: infant formula 15.0, bread 4.0, coffee 60.6, fruit juice 5.3, dairy product 1.5, nutritional drink 16.2, canned jam 30.4, spice 9.3, vinegar, 38.3, beer 4.9, and soy sauce 128.8. The results indicated soybean should be one kind of raw materials or precursor that is easier to form furan during food heat processing because soybean contains high fat and protein.