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Determination of Furan Levels in Coffee Using Automated Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry

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Abstract:

Furan is a 5-member ring chemical with high volatility. Because it is highly volatile, furan levels in foods are not easily determined with accuracy. In this study, an analytical method for furan analysis using an automated solid-phase microextraction system in combination with gas chromatography/mass spectroscopy is described. The performance of the method was demonstrated by the results obtained from a variety of coffees. Furan was detected at part-per-billion levels in coffee. The limit of detection was 0.3 ng/g and limit of quantitation, 0.8 ng/g. The percent recoveries were between 92 and 102.

Document Type: Research Article

Affiliations: National Food Processors Association (NFPA), Center for the Development of Research Policies and New Technologies, 1350 I St, NW, Suite 300, Washington, DC 20005.

Publication date: March 1, 2005

More about this publication?
  • The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
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