| In recent years, the occurrence, toxicity, determination, formation and elimination of furan in foods have attracted considerable attention throughout the world. Based on headspace gas chromatography mass spectrometry method (HS-GC-MS), this study was to quantify furan levels in model reaction samples and investigate the effects of pH, heating temperature, and heating time on furan formation from the solutions of glucose, fructose, sucrose, ascorbic acid, glucose-glycine, fructose-glycine and sucrose-glycine. The main results in the paper are mentioned as follows:1. A rapid, sensitive, automated and reliable headspace gas chromatography-mass spectrometry method (HS-GC-MS) for the determination of furan in heat-processed foods on the Chinese market was developed and validated. The addition of d4-furan as the internal standard was used for quantification. The conditions of sample preparation, headspace sampling and GC separation were optimized to enhance sensitivity during GC-MS analysis. Validation was carried out in terms of linearity, limit of detection (LOD), limit of quantification (LOQ), precision and accuracy. Good linearity ranging from 5 to 1200 ng was obtained. The relative standard deviations (RSD) from 2.9 to 4.5%, and the recovery rates from 86.8 to 104.7% for three different matrixes showed good precision and accuracy of the method. Validation results demonstrated that the established method was suitable for determination of furan in foods. Finally, the developed HS-GC-MS method was applied to the analysis of furan in several Chinese food commodities from local markets, and furan levels ranging from lower than the detection limit to 210.7 ng g-1 were found.2. The aim of this study was to quantify furan levels in model reaction samples using headspace gas chromatography mass spectrometry method (HS-GC-MS) and investigate the effects of pH, temperature, and heating time on furan formation. Results showed that pH, heating temperature and heating time affected profoundly furan formation from solutions of glucose, fructose, sucrose and ascorbic acid in model systems due to thermal processing. For glucose, fructose and ascorbic acid solutions, heating temperature (≤90℃) may not lead to significant levels of furan regardless of pH, while at heating temperature (>90℃), these solutions produced considerable levels of furan. However, for sucrose solution, higher heating temperature (>130℃) was needed to form furan. Additionally, for glucose and fructose, less furan was formed at pH 4.18 than at pH 7.00 and pH 9.40, but for sucrose and ascorbic acid, the least amount of furan was formed at pH 9.40. In addition, the furan levels were observed to enhance with heating time in all four model systems. Thus, the results from this study may be regarded as a research basis for further reducing or eliminating the formation of furan in heat processed foods.3. The objective of this study was to investigate the formation of the contaminant furan analyzed by using headspace gas chromatography mass spectrometry method (HS-GC-MS) in equimolar reaction model systems based on sugars and glycine, and study the effect of pH, temperature, and heating time on furan formation by Maillard-type reactions. The glucose-glycine, fructose-glycine, and sucrose-glycine heating systems were compared. During the same conditions, the amounts of furan formed in fructose-glycine model system were always higher than those in glucose-glycine system, while significantly higher levels of furan were formed in glucose-glycine system as apposed to those in sucrose-glycine system. Additionally, results indicated that pH, heating temperature and heating time affected profoundly furan formation upon heating. Therefore, the results from this study may be regarded as a pioneer contribution to the further reduction or elimination of the furan in heat processed foods by modification of processing conditions and change of heat processing methods. |
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