Food Science and Quality Center, Institute of Food Technology, Campinas-SP, Brazil.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(12):1832-9. doi: 10.1080/19440049.2012.713030. Epub 2012 Aug 21.
Selected commercial processed foods available in the Brazilian market (306 samples) were analysed for furan content using a validated gas chromatography-mass spectrometry method preceded by headspace solid phase micro-extraction (HS-SPME-GC/MS). Canned and jarred foods, including vegetable, meat, fruit and sweet products, showed levels up to 32.8 µg kg⁻¹, with the highest concentrations observed in vegetables and meats. For coffee, furan content ranged from 253.0 to 5021.4 µg kg⁻¹ in the roasted ground coffee and from not detected to 156.6 µg kg⁻¹ in the beverage. For sauces, levels up to 138.1 µg kg⁻¹ were found. In cereal-based products, the highest concentrations (up to 191.3 µg kg⁻¹) were observed in breakfast cereal (corn flakes), cracker (cream crackers) and biscuit (wafer). In general, these results are comparable with those reported in other countries and will be useful for a preliminary estimate of the furan dietary intake in Brazil.
采用经验证的顶空固相微萃取-气相色谱-质谱法（HS-SPME-GC/MS）对巴西市场上的 306 种商业加工食品中的呋喃含量进行了分析。罐装和瓶装食品，包括蔬菜、肉类、水果和甜食，其呋喃含量高达 32.8µg/kg，在蔬菜和肉类中含量最高。咖啡的烤碎咖啡豆中的呋喃含量在 253.0 至 5021.4µg/kg 之间，而饮料中则未检出到 156.6µg/kg。调味汁中的呋喃含量高达 138.1µg/kg。在谷物类产品中，早餐麦片（玉米片）、薄脆饼干（奶油饼干）和饼干（威化饼干）中的呋喃含量最高（高达 191.3µg/kg）。总的来说，这些结果与其他国家报告的结果相当，将有助于对巴西饮食中呋喃摄入量进行初步估计。
