Development and validation of a headspace method for determination of furan in food
| Autor: | V. Casey, Benjamin P.-Y. Lau, Don Forsyth, Adam Becalski, S. Seaman, K. Pepper |
|---|---|
| Rok vydání: | 2005 |
| Předmět: |
Detection limit
Chromatography Isotope dilution method Food Handling Health Toxicology and Mutagenesis Public Health Environmental and Occupational Health Food Contamination Injection port General Chemistry Toxicology Mass spectrometry Coffee Gas Chromatography-Mass Spectrometry chemistry.chemical_compound chemistry Chemistry (miscellaneous) Furan Carcinogens Gas chromatography Furans Quantitative analysis (chemistry) Volatility (chemistry) Food Analysis Food Science |
| Zdroj: | Food Additives and Contaminants. 22:535-540 |
| ISSN: | 0265-203X |
| DOI: | 10.1080/02652030500129170 |
| Popis: | In the past furan had been found to form in foods during thermal processing. These findings and a recent classification of furan as a possible human carcinogen prompted us to develop a simple isotope dilution method for its determination in foods. We also investigated effects of furan volatility, sample matrix and partitioning of furan between water and fat constituents of sample on the analytical determination of furan. The method is based on headspace sampling of a 2 ml vial containing 1 g of sample. For analysis, samples were spiked with d(4)-furan, homogenized in a blender at 0 degree C, with water if required, and sub-sampled to vials containing sodium sulphate. After equilibration at 30 degrees C, 50 microl of headspace was injected into the split/splitless injection port of a GC/MS (EI, SIM). The method is linear in the 0.4-1000 ng/g range with a limit of detection of 0.1 ng/g. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|