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46 2007

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2007

VRANOVÁ, J. - BEDNÁRIKOVÁ, A. - CIESAROVÁ, Z.
In-house validation of a simple headspace gas chromatography-mass spectrometry method for determination of furan levels in food
Journal of Food and Nutrition Research, 46, 2007, č. 3, s. 123-127

Zuzana Ciesarová, Department for Analysis of Food, VÚP Food Research Institute, Priemyselná 4, Sk - 824 75 Bratislava, Slovakia. E-mail: ciesarova@vup.sk, tel.: +421-2-502 37 197, fax: +421-2-555 71 417

Súhrn: furan; headspace; gas chromatography-mass spectrometry; validation; food contaminant; tomato ketchupA method for determination of furan using a headspace gas chromatography-mass spectrometry technique was validated for routine application in food control. Validation was performed by evaluating the following characteristics: precision, trueness, recovery, limit of detection, limit of quantification, operating range and calibration. Uncertainty statements obtained for tomato ketchup (limit of detection 0.9 µg.kg-1; limit of quantification 2.9 µg.kg-1; recovery 103, 107 and 115%, respectively; relative standard deviation 4, 5 and 8%, respectively) confirm that the mentioned method is suitable for determination of furan in this food matrix. The method was also used for determination of furan in such food as baby food, canned meat and vegetables, liquid seasoning, sauces and coffee. As found, levels ranged from lower than the detection limit up to 920 µg.kg-1.

Kľúčové slová: furan; headspace; gas chromatography-mass spectrometry; validation; food contaminant; tomato ketchup

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