Determinations of Furan in Food y Headspace Solid-Phase Microextraction
Date Issued
2009
Date
2009
Author(s)
Liu, Ya-Ting
Abstract
Furan is a colorless, volatile liquid used in some chemical manufacturing industries. Researches have demonstrated that furan forms as a result of traditional heat treatment techniques, such as restoring food in cans and jars. The presence of furan in heat-processed foods is of potential health concern because furan is carcinogenic in mice and rats and has been classified as “possibly carcinogenic to humans” by the International Agency for Research on Cancer (IARC). Currently there is no data available regarding the levels of furan in foods in Taiwan, and the potential adverse health effects of furan exposure is unknown. Therefore, the purpose of this research is to develop an analytical method for the determination of furan in foods, and to assess the possible daily intake of furan in humans according to the initial results of furan concentrations measured from local commercial food products. uran levels in selected foods were determined by using solid-phase microextraction (SPME) technique for sampling and gas chromatography with mass spectrometry (HS-SPME-GC-MS) for analysis. Due to matrix effects of different food samples, standard addition method was performed in this study.he results indicated that the 75 μm CAR/PDMS SPME fiber coating provided the highest loading of the analyte. The optimum condition of HS-SPME-GC-MS for extraction of furan in foods was 15 minutes. LODs ranged from 0.003 ng/g in lemon juice to 0.39 ng/g for cereal were determined, while LOQs between 0.01 and 1.19 ng/g were obtained. The recoveries ranged from 75.7% to 126.3%. he results showed that the concentrations of furan in foods ranged from 0.44 ng/g to 150 ng/g in various kinds of samples. Higher furan levels were found principally in three categories of foods, including baby foods, coffees, and sauces and broths.xposures from different food varieties were also estimated. As for adults aged from 16-64 years old, average furan daily intakes were estimated to be 298.32 ng/kg b.w./day for men and 176.25 ng/kg b.w./day for women. It indicated that coffee is the major dietary source of furan for adult. For a six-month-old baby, the average furan daily intake from milk consumption was estimated to be 0.05 μg/kg b.w./day; while for baby food, it was estimated to be 1.19 μg/kg b.w. /day.
Subjects
Furan
Food
HS-SPME
Health Risk Assessment
SDGs
Type
thesis
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