Seok Yun-Jeong, Lee Kwang-Geun
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea.
Food Sci Biotechnol. 2019 Aug 12;29(2):293-301. doi: 10.1007/s10068-019-00654-0. eCollection 2020 Feb.
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.
采用顶空固相微萃取-气相色谱-质谱联用技术，建立了一种用于分析韩国广泛消费的半固体和糊状食品中呋喃的分析方法。共分析了131份食品样品，并将其分为11组。对线性、检测限（LOD）、定量限（LOQ）、精密度（RSD）和准确度等验证参数进行了验证。得到的回归系数线性范围为0.9962至0.9996，LOD和LOQ值分别为0.18 ng/g和0.54 ng/g。回收率为88.03%至105.06%。采用所建立的验证方法对该基质中的呋喃进行了定性和定量分析。干谷物、腌黄瓜和蚝油中的呋喃含量较高，平均值分别为8.60、6.45和4.40 ng/g。
