Department of Food Science and Technology, Dongguk University, Seoul 100-715, Republic of Korea.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 Jun;26(6):767-75. doi: 10.1080/02652030902774656.
The aim of this study was to investigate the possible effects of cooking or handling conditions on the concentration of furan in processed foods. The analytical method used to analyse furan levels in foods was optimized based on solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). In baby soups, the concentration of furan decreased by up to 22% after opening a lid for 10 min. In the baby food in retort packaging, the level of furan was reduced by 15-33% after heating the foods at 50 degrees C without a lid. Furan in rice seasonings was evaporated completely after heating the foods at 60 degrees C. Regarding powered milk, the levels of furan were too low to be compared under various conditions. The levels of furan decreased to 58% in beverage products for babies, after storing them at 4 degrees C for 1 day without a lid. The levels of furan in canned foods such as cereal and vegetable were reduced by zero to 52% when they were stored without stirring in a refrigerator at 4 degrees C for 1 day. When we boiled canned fish, the furan present was almost completely evaporated. It is recommended that canned meats be heated up to 50-70 degrees C for the reduction (26-46%) of furan levels. The levels of furan in instant and brewed coffee samples were significantly reduced after storing for 11 to 20 min at room temperature without a lid (p < 0.05).
本研究旨在探讨烹饪或处理条件对加工食品中呋喃浓度的可能影响。用于分析食品中呋喃水平的分析方法基于固相微萃取-气相色谱-质谱联用（SPME-GC-MS）进行了优化。在婴儿汤中，开盖 10 分钟后，呋喃的浓度降低了 22%。在软罐头婴儿食品中，在不加盖的情况下于 50°C 加热时，呋喃水平降低了 15-33%。在 60°C 加热时，米调味料中的呋喃完全蒸发。至于奶粉，在各种条件下，呋喃的含量都太低而无法进行比较。在不加盖的情况下于 4°C 储存 1 天后，婴儿饮料产品中的呋喃水平降低到 58%。在不加盖的情况下于 4°C 储存在冰箱中 1 天，婴儿谷类和蔬菜等罐头食品中的呋喃水平降低了 0 到 52%。当我们煮罐装鱼时，存在的呋喃几乎完全蒸发。建议将罐装肉类加热至 50-70°C 以降低呋喃水平（26-46%）。在室温下无盖储存 11-20 分钟后，速溶咖啡和冲泡咖啡样品中的呋喃水平显著降低（p<0.05）。
