Analysis of furan in semi-solid and paste type foods.

Analysis Furan Monitoring Paste matrix Validation

Journal

Food science and biotechnology
ISSN: 2092-6456
Titre abrégé: Food Sci Biotechnol
Pays: Korea (South)
ID NLM: 9816587

Informations de publication

Date de publication:
Feb 2020
Historique:
received: 26 02 2019
revised: 13 07 2019
accepted: 18 07 2019
entrez: 18 2 2020
pubmed: 18 2 2020
medline: 18 2 2020
Statut: epublish

Résumé

An analytical method for furan in semi-solid and paste-type food products that have been widely used consumed in Korea was presented using headspace solid-phase microextraction by gas chromatography-mass spectrometry. Total 131 food samples were analyzed and categorized into 11 groups. The validation parameters such as linearity, limit of detection (LOD), limit of quantitation (LOQ), precision (RSD) and accuracy were verified. The linearity with regression coefficients was obtained from 0.9962 to 0.9996 and the values of LOD and LOQ were 0.18 ng/g and 0.54 ng/g, respectively. The recoveries were obtained from 88.03 to 105.06%. The analysis of furan in such matrix was qualified and quantified by using the developed validation method. Dry cereals, pickled cucumbers, and oyster sauces contained high furan contents with average values 8.60, 6.45, and 4.40 ng/g, respectively.

Identifiants

pubmed: 32064138
doi: 10.1007/s10068-019-00654-0
pii: 654
pmc: PMC6992816
doi:

Types de publication

Journal Article

Langues

eng

Pagination

293-301

Informations de copyright

© The Korean Society of Food Science and Technology 2019.

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Auteurs

Yun-Jeong Seok (YJ)

Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea.

Kwang-Geun Lee (KG)

Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea.

Classifications MeSH