Validation of analytical method for furan determination in eight food matrices and its levels in various foods. Issue 5 (4th January 2019)

• Record Type: Journal Article
• Authors: Jeong, Soo‐Young; Jang, Hae Won; Debnath, Trishna; Lee, Kwang‐Geun
• Is Part Of: Journal of separation science. Volume 42:Issue 5(2019)
• Page Start: 1012
• Page End: 1018
• Publication Date: 2019-01-04
• Subjects: furan -- gas chromatography -- mass spectrometry -- solid‐phase microextraction; Separation (Technology) -- Periodicals; Chromatographic analysis -- Periodicals; 543.089
• DOI: 10.1002/jssc.201800736
• Languages: English
• ISSNs: 1615-9306

Abstract

Abstract: In this study, an automated solid‐phase microextraction coupled with gas chromatography and mass spectrometry method was developed and validated for the determination of furan in eight matrices including ham, milk, apple juice, rice porridge, peanut butter, flatfish, tuna (canned) and seaweed. The calibration curves were highly linear (r 2 > 0.990) and the limit of detection and limit of quantification ranged from 0.01−0.02 and 0.04−0.06 ng/g, respectively. The recovery ranged from 77.81−111.47%. The validated method was used to analyse the furan levels in 120 foods. The highest levels of furan were detected in black tea (172.05 ng/g) and red ginseng extract (89.27 ng/g). Whelk (canned) contained a high furan content (21.34 ng/g) among the seafood samples.