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Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?

Identifieur interne : 000450 ( Ncbi/Merge ); précédent : 000449; suivant : 000451

Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?

Auteurs : Hamide Z. Senyuva [Turquie] ; Vural Gökmen

Source :

Food additives and contaminants [ 0265-203X ] ; 2005.

RBID : pubmed:16356882

English descriptors

KwdEn :
- Calibration, Citrus sinensis (chemistry), Coffee (chemistry), Flavoring Agents (analysis), Food Analysis (methods), Furans (analysis), Gas Chromatography-Mass Spectrometry (methods), Hydrogen-Ion Concentration, Lycopersicon esculentum (chemistry), Temperature, Time Factors.
MESH :
- chemical , analysis : Flavoring Agents, Furans.
- chemical , chemistry : Coffee.
- chemistry : Citrus sinensis, Lycopersicon esculentum.
- methods : Food Analysis, Gas Chromatography-Mass Spectrometry.
- Calibration, Hydrogen-Ion Concentration, Temperature, Time Factors.

Abstract

Headspace GC-MS has been optimized for the determination of furan in foods. The conditions of sample preparation, headspace sampling and GC separation were optimized to enhance sensitivity during GC-MS analysis. Green coffee was used to prepare a matrix matched calibration curve for furan. However, it was unexpectedly found that a green coffee sample was not blank. GC-MS analysis performed after equilibration for 30 min at 40 degrees C showed the presence of 4.2 ng/g furan in green coffee. In order to understand whether furan was naturally present or formed during headspace sampling, green coffee was investigated in time-dependent manner at headspace equilibration temperatures of 40 and 70 degrees C. It was observed that furan response continued to increase in a way similar to first order formation kinetics. The same behavior was found for freshly squeezed tomato and orange juices leading to the suspicion of furan formation during headspace equilibration. It is concluded that a matrix matched calibration for each particular food matrix is necessary to compensate for furan formation during headspace sampling, and thus, to quantify furan more accurately.

DOI: 10.1080/02652030500337310
PubMed: 16356882

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Le document en format XML

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<author><name sortKey="Senyuva, Hamide Z" sort="Senyuva, Hamide Z" uniqKey="Senyuva H" first="Hamide Z" last="Senyuva">Hamide Z. Senyuva</name>
<affiliation wicri:level="1"><nlm:affiliation>Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, Ankara, Turkey.</nlm:affiliation>
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<term>Food Analysis (methods)</term>
<term>Furans (analysis)</term>
<term>Gas Chromatography-Mass Spectrometry (methods)</term>
<term>Hydrogen-Ion Concentration</term>
<term>Lycopersicon esculentum (chemistry)</term>
<term>Temperature</term>
<term>Time Factors</term>
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<front><div type="abstract" xml:lang="en">Headspace GC-MS has been optimized for the determination of furan in foods. The conditions of sample preparation, headspace sampling and GC separation were optimized to enhance sensitivity during GC-MS analysis. Green coffee was used to prepare a matrix matched calibration curve for furan. However, it was unexpectedly found that a green coffee sample was not blank. GC-MS analysis performed after equilibration for 30 min at 40 degrees C showed the presence of 4.2 ng/g furan in green coffee. In order to understand whether furan was naturally present or formed during headspace sampling, green coffee was investigated in time-dependent manner at headspace equilibration temperatures of 40 and 70 degrees C. It was observed that furan response continued to increase in a way similar to first order formation kinetics. The same behavior was found for freshly squeezed tomato and orange juices leading to the suspicion of furan formation during headspace equilibration. It is concluded that a matrix matched calibration for each particular food matrix is necessary to compensate for furan formation during headspace sampling, and thus, to quantify furan more accurately.</div>
</front>
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<DateCreated><Year>2005</Year>
<Month>12</Month>
<Day>16</Day>
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<DateCompleted><Year>2006</Year>
<Month>04</Month>
<Day>18</Day>
</DateCompleted>
<DateRevised><Year>2012</Year>
<Month>11</Month>
<Day>15</Day>
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<Issue>12</Issue>
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<Title>Food additives and contaminants</Title>
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<Abstract><AbstractText>Headspace GC-MS has been optimized for the determination of furan in foods. The conditions of sample preparation, headspace sampling and GC separation were optimized to enhance sensitivity during GC-MS analysis. Green coffee was used to prepare a matrix matched calibration curve for furan. However, it was unexpectedly found that a green coffee sample was not blank. GC-MS analysis performed after equilibration for 30 min at 40 degrees C showed the presence of 4.2 ng/g furan in green coffee. In order to understand whether furan was naturally present or formed during headspace sampling, green coffee was investigated in time-dependent manner at headspace equilibration temperatures of 40 and 70 degrees C. It was observed that furan response continued to increase in a way similar to first order formation kinetics. The same behavior was found for freshly squeezed tomato and orange juices leading to the suspicion of furan formation during headspace equilibration. It is concluded that a matrix matched calibration for each particular food matrix is necessary to compensate for furan formation during headspace sampling, and thus, to quantify furan more accurately.</AbstractText>
</Abstract>
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<MeshHeading><DescriptorName UI="D013696" MajorTopicYN="N">Temperature</DescriptorName>
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<MeshHeading><DescriptorName UI="D013997" MajorTopicYN="N">Time Factors</DescriptorName>
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Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?

Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?

Source :

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

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