1. 加工食品中のフランおよびアルキルフラン類縁体の同時分析法の開発.
- Author
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小木曽基樹, 橋 本 千 尋, 鳥 海 栄 輔, 西村佳那子, 飯塚誠一郎, 阪 本 和 広, 山 本 祐 士, and 山田友紀子
- Subjects
BABY foods ,FOOD safety ,INFANT formulas ,APPLE juice ,SOY sauce - Abstract
A simultaneous analytical method was developed for the determination of alkyl furans (Furan, 2-methylfuran, 3-methylfuran and 2,5-dimethylfuran) in processed foods by headspace-GC-MS. Single-laboratory validation data of furan, 2-methylfuran, 3-methylfuran and 2,5-dimethylfuran showed good precision and accuracy. The mean recoveries ranged from 92 to 116%, the intermediate precision (RSDi) ranged from 0.9 to 12.9%. The level of LOQ ranged from 0.5 to 1.2 μg/kg (coffee), from 3.5 to 4.1 μg/kg (soy sauce), from 0.4 to 1.3 μg/kg (other foods: clear apple juice, infant formula and baby food), respectively. This method has the sensitivity to detect low levels of furan and alkyl furans contaminated in various foods and is thus applicable to surveillance for risk management in food safety. [ABSTRACT FROM AUTHOR]
- Published
- 2023