کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6393384 | 1330451 | 2013 | 7 صفحه PDF | دانلود رایگان |
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 °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 gâ1 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.
⺠An optimized automated HS-GC-MS method was developed and validated. ⺠Furan contents in 11 categories of food products were determined. âºÂ Soybean may be raw materials or precursor to form furan during food heat processing.
Journal: Food Control - Volume 30, Issue 1, March 2013, Pages 62-68