Detection of Furylfuramide from Foods by Thin-layer Chromatography

Abstract

Detection of 2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide (furylfuramide, FF) in foods by thin-layer chromatography (TLC) was studied.
Two methods of the extraction of FF from foods in the “Standard Methods of Analysis for Hygienic Chemists” authorized by the Pharmaceutical Society of Japan were compared and we found the method described in the section of quantitative analysis was better.
There were trans- and cis-FF in the extracts from foods and they were separated to two spots on a thin-layer chromatoplate in the solvent system of benzene: acetone (7:3) or ether: acetone (7:3). Therefore, it was inappropriate that TLC was carried out using only trans-FF as the standard substance. Then, the preparation of standard solution for TLC was improved.
The extracts from ham and sausage gave fluorescent spots on a thin-layer chromatoplate by irradiation of UV light, and some of the fluorescent spots interfered the detection of FFs on the thin-layer chromatogram in the case of developing with benzene: acetone (7:3 or 1:1) and with ether: acetone (7:3 or 3:2). However, on the thin-layer chromatograms developed with the proposed solvents system, chloroform: ethyl alcohol (19:1) and with chloroform: acetone (9:1), the spot of FF was completely separated from the interfering spots.
It was found out that the main substances of the interfering spots were natural spices contained in ham and sausage.