Abstract
Furan is a 5-membered ring compound with high volatility. The U.S. Food and Drug Administration (FDA) has recently published a report on the occurrence of furan in a large number of thermally processed foods. However, the FDA's analytical method, using standard curve addition, is not suitable for high-throughput routine laboratory operations. We developed a rapid and improved method for determination of furan in foods by headspace GC/MS. Quantification was achieved by using an internal standard of d4-furan and an external calibration curve of furan normalized against the internal standard. The incubation temperature for equilibration was set at 60°C to avoid the formation of furan during analysis. The levels of furan in baby foods and infant formulas were determined with this method. Validation data showed good precision and accuracy. The LOD and LOQ were 0.2-0.5 ng/g and 0.5-2 ng/g for various food matrixes, respectively. The level of furan detected was in the range of 1.4 to 90 ng/g in baby foods and in the range of non-detectable to 36 ng/g in infant formulas.
