Analysis of furan in heat-processed foods consumed in Korea using solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS)

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 1328-1333

  Kim, Tae Kyu ^a   Kim, Simhae ^a   Lee, Kwang Geun ^a  

^a Dongguk University   (South Korea)

Author keywords

Furan; GC MS; Monitoring; Processed foods; Risk assessment; SPME

Indexed keywords

FURAN;

ARTICLE; BABY FOOD; BEVERAGE; CANNED FOOD; CHEMICAL ANALYSIS; FISH; FOOD AND DRUG ADMINISTRATION; FOOD INTAKE; FOOD PROCESSING; HEAT; KOREA; LIQUID; MASS FRAGMENTOGRAPHY; MEAT; RISK ASSESSMENT; SAMPLING; SOLID PHASE MICROEXTRACTION; SOLID STATE; TEMPERATURE; TIME; UNITED STATES; VEGETABLE;

EID: 77954952113     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.015     Document Type: Article

References (24)

1. Altaki M.S., Santos F.J., Galceran M.T. Analysis of furan in foods by headspace solid-phase microextraction-gas chromatography-ion trap mass spectrometry. Journal of Chromatography A 2007, 1146(1):103-109.
2. Becalski A., Forsyth D., Casey V., Lau B.P.Y., Pepper K., Seaman S. Development and validation of a headspace method for determination of furan in food. Food Additives and Contaminants 2005, 22(6):535-540.
3. Bianchi F., Careri M., Mangia A., Musci M. Development and validation of a solid phase micro-extraction-gas chromatography-mass spectrometry method for the determination of furan in baby-food. Journal of Chromatography A 2006, 1102(1-2):268-272.
4. Crews C., Castle L. A review of the occurrence, formation and analysis of furan in heat-processed foods. Trends in Food Science and Technology 2007, 18(7):365-372.
5. Fan X., Huang L., Sokorai K.J.B. Factors affecting thermally induced furan formation. Journal of Agricultural and Food Chemistry 2008, 56(20):9490-9494.
6. FDA (2004a). Exploratory Data on Furan in Food. http://www.cfsan.fda.gov/.
7. FDA (2004b). Determination of Furan in Food. http://www.cfsan.fda.gov/.
8. Goldmann T., Perisset A., Scanlan F., Stadler R.H. Rapid determination of furan in heated foodstuffs by isotope dilution solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Analyst 2005, 130(6):878-883.
9. Harris D.C. Exploring chemical analysis 2001, W.H. Freeman and Company, New York, pp. 91-98. 3rd ed.
10. Hasnip S., Crews C., Castle L. Some factors affecting the formation of furan in heated foods. Food Additives and Contaminants 2006, 23(3):219-227.
11. Heppner C.W., Schlatter J.R. Data requirements for risk assessment of furan in food. Food Additives and Contaminants 2007, 24:114-121.
12. IARC Monographs on the evaluation of carcinogenic risks to humans: Dry cleaning, some chlorinated solvents and other Industrial chemicals. International Agency for Research on Cancer. Lyon France 1995, 63:303-407.
13. Kataoka H., Lord H.L., Pawliszyn J. Applications of solid-phase microextraction in food analysis. Journal of Chromatography A 2000, 880(1-2):35-62.
14. KHID Korean health and nutrition survey and the report 2005, Ministry of Health and Welfare, Gwacheon, Republic of Korea.
15. Maga J.A. Furans in foods. CRC Critical Review in Food Science and Nutrition 1979, 11:355-400.
16. Merck & Co. The Merck index, and encyclopedia of chemicals, drugs, and biologicals 1996, W.H., New York. 12th ed.
17. Morehouse K.M., Nyman P.J., McNeal T.P., Dinovi M.J., Perfetti G.A. Survey of furan in heat processed foods by headspace gas chromatography/mass spectrometry and estimated adult exposure. Food Additives and Contaminants 2008, 25(3):259-264.
18. NTP (1993). Toxicology and carcinogenesis studies of furan (CAS No. 1100-00-9) in F344/N rats and B6C3FI mice (gavage studies). NTP Technical Report No. 402. US Department of Health and Human Services. Public Health Service. National Institutes of Health. Research Triangle Park. NC.
19. Nyman P.J., Morehouse K.M., Perfetti G.A., Diachenko G.W., Holcomb J.R. Single-laboratory validation of a method for the determination of furan in foods by using headspace gas chromatography/mass spectrometry. Part 2 - Low-moisture snack foods. Journal of AOAC International 2008, 91(2):414-421.
20. PerezLocas C., Yaylayan V.A. Origin and mechanistic pathways of formation of the parent furan - A food toxicant. Journal of Agricultural and Food Chemistry 2004, 52(22):6830-6836.
21. Pino J.A. Characterization of rum using solid-phase microextraction with gas chromatography-mass spectrometry. Food Chemistry 2007, 104:421-428.
22. Roberts D., Crews C., Grundy H., Mills C., Matthews W. Effect of consumer cooking on furan in convenience foods. Food Additives and Contaminants 2008, 25(1):25-31.
23. Senyuva H.Z., Gokmen V. Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?. Food Additives and Contaminants 2005, 22(12):1198-1202.
24. Zoller O., Sager F., Reinhard H. Furan in food: Headspace method and product survey. Food Additives and Contaminants 2007, 24:91-107.