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Analysis of furan in semi-solid and paste type foods

  • Yun-Jeong Seok
  • Kwang-Geun LeeEmail author
Article
  • 7 Downloads

Abstract

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.

Keywords

Furan Monitoring Paste matrix Validation Analysis 

Notes

Acknowledgements

This research was supported by a Grant (13162MFDS049) from the Ministry of Food and Drug Safety, the Basic Science Research Program through the National Research Foundation of Korea (NRF-2018R1A2B6002634), and the Agriculture, Food and Rural Affairs Research Center Support Program, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food Science and BiotechnologyDongguk University-SeoulGoyang-siRepublic of Korea

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