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

作者：Nie, Shao-Ping; Huang, Jun-Gen; Zhang, Ya-Nan; Hu, Jie-Lun; Wang, Sunan; Shen, Ming-Yue; Li, Chang; Marcone, Massimo F.; Xie, Ming-Yong^*

来源：Food Control, 2013, 30(1): 62-68.

DOI：10.1016/j.foodcont.2012.07.020

• Furan
• Analysis
• Determination
• Headspace
• Gas chromatography-mass spectrometry (GC-MS)
• Chinese heat-processed foods

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 d(4)-furan was used with addition of salt (NaCl) into the headspace with an oven temperature 70 degrees C 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.

• 出版日期2013-3
• 单位南昌大学; 食品科学与技术国家重点实验室