Analysis of furan in heat-processed foods consumed in Korea using solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS)

作者：Kim Tae Kyu; Kim Simhae; Lee Kwang Geun^*

来源：Food Chemistry, 2010, 123(4): 1328-1333.

DOI：10.1016/j.foodchem.2010.06.015

• Furan
• Processed foods
• SPME
• GC-MS
• Monitoring
• Risk assessment

Furan (C(4)H(4)O) is a volatile compound formed during the Maillard reaction and was recently classified as a possible human carcinogen (group 2B) by the International Agency for Research on Cancer. It has been reported to occur in various canned and jarred foods that undergo heat treatment. The aim of the present study was to optimise the sample preparation for furan analysis using solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS), according to the food matrix. We also performed the monitoring and risk assessment of furan in various food products. The optimised fibre exposure temperatures, time and amount of sample of liquid, semi solid and paste state foods were 5 g (ml), 50 degrees C, and 20 min, respectively. The level of furan in canned meat (32.16 ng/g) was the highest among the samples studied. The furan levels in canned fish, canned vegetable, nutritional/diet drinks, canned soups and jarred sauces were 29.40, 22.86, 7.28, 18.54 and 21.52 ng/g, respectively. Furan concentrations in baby food products were between 3.43 and 97.21 ng/g. Exposure estimates (14.59 ng/kg bw/day) of baby foods was the highest among all the tested food samples. However, the exposure estimate of baby foods was lower than that prescribed by the US FDA.

• 出版日期2010-12-15