a The Food and Environment Research Agency , Sand Hutton , York , UK.
Food Addit Contam Part B Surveill. 2014;7(1):43-5. doi: 10.1080/19393210.2013.835874. Epub 2013 Oct 1.
Thirty-seven different samples of canned sardines and other fish sold in the United Kingdom were analysed for their furan content using a validated automated headspace gas chromatography-mass spectrometry procedure. All 37 samples contained detectable furan, with an average level of 26 μg kg(-1). The maximum furan content was in canned fish containing tomato sauce, which had an average of 49 μg kg(-1) and in canned fish packed with lemon which had an average of 55 μg kg(-1). All fish in brine or in oil contained less than 20 μg kg(-1) furan. Furan levels recorded in fish packed in extra virgin olive oil were low with an average of 2 μg kg(-1).
37 种不同品牌的英国罐装沙丁鱼和其他鱼类样本进行了呋喃含量分析，采用经验证的自动顶空气相色谱-质谱程序。所有 37 个样本都含有可检测到的呋喃，平均水平为 26μg/kg。含番茄酱的罐装鱼和柠檬罐装鱼的呋喃含量最高，平均含量分别为 49μg/kg 和 55μg/kg。盐水或油中所有鱼类的呋喃含量都低于 20μg/kg。特级初榨橄榄油包装的鱼类中呋喃含量记录较低，平均为 2μg/kg。
