LI Fenghua, ZHENG Fengjia, CAO Yanping, et al. Determination of Four Furans in Infant Supplementary Foods by Isotope Dilution-Gas Chromatography/Mass Spectrometry [J]. Science and Technology of Food Industry, 2021, 42(16): 279−284. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110277.
Citation: LI Fenghua, ZHENG Fengjia, CAO Yanping, et al. Determination of Four Furans in Infant Supplementary Foods by Isotope Dilution-Gas Chromatography/Mass Spectrometry [J]. Science and Technology of Food Industry, 2021, 42(16): 279−284. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110277.

Determination of Four Furans in Infant Supplementary Foods by Isotope Dilution-Gas Chromatography/Mass Spectrometry

More Information
  • Received Date: November 29, 2020
  • Available Online: June 14, 2021
  • Objective: A method for the determination of four furan compounds in infant supplementary foods was developed using headspace gas chromatography-mass spectrometry (HS/GC-MS) with the deuterated internal standards. Method: The deuterated internal standards solution was added into the samples, and the headspace was held at 60 ℃ for 30 min. The separation was performed by HP-PLOTQ capillary column gas chromatography, and the internal standard method with selected ion monitoring (SIM) was used for quantitative analysis. Result: When the sample weight was 1 g, the four furans showed good linear relationships within the range of 1~200 μg/kg (r>0.999). The average recoveries under the 3 spiked levels of different matrix samples were 81.6%~110.5%, and the relative standard deviations (RSD, n=6) were 3.44%~14.2%. The total contents of four furans in biscuit, rice flour, cake, fruit puree and meat puree were <0.2~497.3 μg/kg, 1.8~90.1 μg/kg, <0.2~25.5 μg/kg, 3.7~44.2 μg/kg and 54.7~599.2 μg/kg, respectively. Conclusion: The proposed method could be applied to the detection of four furans in infant supplementary foods. Canned infant food contained high concentration of furan and methyl furan. It was necessary to formulate standard production processes and establish limits in order to reduce the exposure of furan and methylfuran in infan.
  • [1]
    谢明勇, 黄军根, 聂少平. 热加工食品中呋喃的研究进展[J]. 食品与生物技术学报,2010,29(1):1−8.
    [2]
    Karlstetter D, Mally A. Biomonitoring of heat-induced food contaminants: Quantitative analysis of furan dependent glutathione- and lysine-adducts in rat urine as putative biomarkers of exposure[J]. Food and Chemical Toxicology,2020,143:111562. doi: 10.1016/j.fct.2020.111562
    [3]
    International Agency for Research on Cancer. WHO-IARC monographs on the evaluation of carcinogenic risks to humans[R]. WHO, 1995, (63): 393−407.
    [4]
    Gruczyńska Eliza, Kowalska Dorota, Kozłowska Mariola, et al. Furan in roasted, ground and brewed coffee[J]. Roczniki Państwowego Zakładu Higieny,2018,69(2):111−118.
    [5]
    Arisseto A P, Vicente E, Furlani R P Z, et al. Occurrence of furan in commercial processed foods in Brazil[J]. Food Additives & Contaminants: Part A,2012,29(12):1832−1839.
    [6]
    EFSA. Report of the CONTAM panel on provisional findings on furan in food[J]. EFSA Journal,2005,2(12):1−43.
    [7]
    Becalski A, Seaman S. Furan precursors in food: A model study and development of a simple headspace method for determination of furan[J]. Journal of AOAC International,2005,88(1):102−106. doi: 10.1093/jaoac/88.1.102
    [8]
    Mayerhofer, Czerwenka, Marchart, et al. Dietary exposure to furan of the Austrian population[J]. Food Additives & Contaminants: Part A,2019,36(11):1637−1646.
    [9]
    Anja Rahn, Chahan Yeretzian. Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences[J]. Food Chemistry,2019,272:514−522. doi: 10.1016/j.foodchem.2018.08.078
    [10]
    Kang Da Eun, Lee Haeng Un, Davaatseren Munkhtugs, et al. Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees[J]. Food Science and Biotechnology,2019,29(1):141−148.
    [11]
    RahnAnja, Fankhauser Nina, Yeretzian Chahan. Influence of lipid content and stirring behaviour on furan and furan derivative exposure in filter coffee[J]. Food Chemistry,2019,286:22−28. doi: 10.1016/j.foodchem.2019.01.207
    [12]
    Cha C Y, Lee K G. Effect of roasting conditions on the formation and kinetics of furan in various nuts[J]. Food Chemistry,2020,331:127338. doi: 10.1016/j.foodchem.2020.127338
    [13]
    Perez Locas, Carolina, Yaylayan, et al. Origin and mechanistic pathways of formation of the parent furan-a food toxicant[J]. Journal of Agricultural and Food Chemistry,2004,52(22):6830−6836. doi: 10.1021/jf0490403
    [14]
    Limacher A , Kerler J , Conde-Petit B , et al. Formation of furan and methylfuran from ascorbic acid in model systems and food[J]. Food Additives & Contaminants: Part A,2007,24 Suppl 1:122−135.
    [15]
    US Food and Drug Administration. Exploratory data on Furan in food[EB/OL]. https://www.fda.gov/food/chemical-contaminants-food/exploratory-data-furan-food.
    [16]
    Beate Kettlitz, Gabriele Scholz, Viviane Theurillat, et al. Furan and methylfurans in foods: An update on occurrence, mitigation, and risk assessment[J]. Comprehensive Reviews in Food Science and Food Safety,2019,18(3):738−752. doi: 10.1111/1541-4337.12433
    [17]
    Trine Husøy, Augustine Arukwe, Mona-LiseBindrup, et al. Risk assessment of furan exposure in the norwegian population[J]. European Journal of Nutrition & Food Safety,2019,11:44−46.
    [18]
    Lambert Marine, Inthavong Chanthadary, Desbourdes Caroline, et al. Levels of furan in foods from the first French Total Diet Study on infants and toddlers[J]. Food Chemistry,2018,266:381−388. doi: 10.1016/j.foodchem.2018.05.119
    [19]
    柴晓玲, 郝雅茹, 李书国. 电化学分析法快速测定食品中的呋喃[J]. 食品科学,2019,40(16):256−260. doi: 10.7506/spkx1002-6630-20180913-128
    [20]
    孙健, 何碧英, 柳洁, 等. 顶空气相色谱-质谱法测定热加工食品中呋喃的方法研究[J]. 华南预防医学,2009,35(4):48−52.
    [21]
    Nyman P J, Morehouse K M, Mcneal T P, et al. Single-laboratory validation of a method for the determination of furan in foods by using static headspace sampling and gas chromatography mass spectrometry[J]. Journal of AOAC International,2006,89(5):1417−1424. doi: 10.1093/jaoac/89.5.1417
    [22]
    何碧英, 孙健, 柳洁, 等. 顶空气相色谱质谱法检测食品中呋喃的影响因素[J]. 中国热带医学,2010,10(10):1224−1225.
    [23]
    Bononi M, Tateo F. Determination of furan by headspace solid-phase microextraction-gas chromatography-mass spectrometry in balsamic vinegars of Modena (Italy)[J]. Journal of Food Composition and Analysis,2009,22(1):79−82. doi: 10.1016/j.jfca.2008.07.011
    [24]
    何碧英, 康莉, 孙健, 等. 顶空固相微萃取-气质联用法测定热加工食品中的呋喃[J]. 中国卫生检验杂志,2012,22(4):700−703.
    [25]
    Concetta Condurso, Fabrizio Cincotta, Antonella Verzera. Determination of furan and furan derivatives in baby food[J]. Food Chemistry,2018,250:155−161. doi: 10.1016/j.foodchem.2017.12.091
    [26]
    Zahra Batool, Lin Li, Dan Xu, et al. Determination of furan and its derivatives in preserved dried fruits and roasted nuts marketed in China using an optimized HS-SPME GC/MS method[J]. European Food Research and Technology,2020,246(10):2065−2077. doi: 10.1007/s00217-020-03556-2
  • Related Articles

    [1]LI Shuchang, AI Minmin, LONG Jiaoli, HUANG Shiyang, FANG Zehao, GUO Shanguang, FAN Hong, CAO Yuanyuan, ZHOU Quan, JIANG Aimin. Correlation between Sensory and Texture Evaluation of Chaoshan Crisp Meatballs[J]. Science and Technology of Food Industry, 2022, 43(1): 62-70. DOI: 10.13386/j.issn1002-0306.2021030214
    [2]LEI Ding, QIN Dan. Application Progress of Sensory Evaluation in the Research of Soup[J]. Science and Technology of Food Industry, 2019, 40(14): 342-345,352. DOI: 10.13386/j.issn1002-0306.2019.14.056
    [3]ZHANG Yang, LIANG Yi-lei, PAN Qi-wen, ZHANG Wen. Correlation between the Sensory Evaluation and Texture Profile Analysis of Kiwifruit[J]. Science and Technology of Food Industry, 2018, 39(16): 243-247,252. DOI: 10.13386/j.issn1002-0306.2018.16.043
    [4]LIU Min, TAN Shu-ming, ZHANG Hong-li, LIU Fang-hong, SUN Xiao-dong. Sensory quality analysis of rice based on fuzzy sensory evaluation[J]. Science and Technology of Food Industry, 2017, (21): 247-251. DOI: 10.13386/j.issn1002-0306.2017.21.049
    [5]HUANG Xiao-chuang, ZHANG Ya-wei, REN Xiao-pu, ZHU Yu-xia, LIU Shi-xin, BAO Ying-jie, LIU Cheng-hua, LI Shun, PENG Zeng-qi. Comparison of electronic tongue and sensory on evaluation of saltiness[J]. Science and Technology of Food Industry, 2017, (11): 285-290. DOI: 10.13386/j.issn1002-0306.2017.11.046
    [6]HAN Dong-jie, BAO Gao-liang, LIU Ya-na, SUN Bao-zhong, ZHANG Li, XIE Peng, LI Hai-peng, YU Qun-li. Application of fuzzy comprehensive evaluation in sensory analysis of yak meat[J]. Science and Technology of Food Industry, 2016, (15): 283-286. DOI: 10.13386/j.issn1002-0306.2016.15.046
    [7]YU Yan, JIANG Song. Research of correlation between sensory evaluation and insturmental measurement of noodles texture[J]. Science and Technology of Food Industry, 2016, (12): 134-138. DOI: 10.13386/j.issn1002-0306.2016.12.018
    [8]LIU Li, LIU Ming, LIU Chuan-he, QIU Kai, ZHONG Qi-ding, LU Jiang-hao, LV Xiao-ling. Comparison of the hundred- mark system method and fuzzy mathematics in sensory evaluation of canned peaches[J]. Science and Technology of Food Industry, 2015, (13): 113-116. DOI: 10.13386/j.issn1002-0306.2015.13.015
    [9]WANG Yi-fan, LIAO Xian-yan, YAO Min, WANG Shu-hui, GAO Hai-yan. Study on the character of volatile flavor of natural coffee based on sensory evaluation and electronic nose technology[J]. Science and Technology of Food Industry, 2014, (14): 166-169. DOI: 10.13386/j.issn1002-0306.2014.14.028
    [10]Research of sensory evaluation on fresh-cut apple processed by different ginger extract[J]. Science and Technology of Food Industry, 2012, (17): 73-77. DOI: 10.13386/j.issn1002-0306.2012.17.065
  • Cited by

    Periodical cited type(3)

    1. 詹艺舒,陈薪旭,魏源. 微生物测试片的组成及在食品检测中的应用研究进展. 食品安全质量检测学报. 2025(01): 250-257 .
    2. 贺伟春,刘亚平,狄建兵,宋支萱. 黄菜即食肉丸配方优化及贮藏特性. 食品工业科技. 2024(14): 175-183 . 本站查看
    3. 杨睿,蔡琳,卢灿鑫,李乐诗,张洁吟,刘晓晗,王韦达. 致病菌测试片质量评价方法研究. 食品安全质量检测学报. 2024(23): 41-51 .

    Other cited types(0)

Catalog

    Article Metrics

    Article views (198) PDF downloads (18) Cited by(3)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return