Simple determination of formaldehyde in fermented foods by HS-SPME-GC/MS
Simple determination of formaldehyde in fermented foods by HS-SPME-GC/MS
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DOI：
10.1111/j.1365-2621.2011.02845.x
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发表时间：
2012-02
影响因子：
3.3
通讯作者：
Ho-Sang Shin;Hyun‐Hee Lim
中科院分区：
文献类型：
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作者：
Ho-Sang Shin;Hyun‐Hee Lim
介绍了一种自动检测发酵食品中甲醛（FA）的方法。该方法基于2,2,2-三氟乙基肼（TFEH）衍生化和连续顶空固相微萃取和气相色谱-质谱联用。食品中的FA在顶空瓶中与2,2,2- tfeh在40℃下反应30min，生成的FA- tfeh衍生物同时汽化并吸附在85-μm的碳-聚二甲基硅氧烷上。在所建立的条件下，1.0 g固体食品和1.0 ml液体食品的检出限为0.1 μg kg - 1， FA浓度在0.050 ~ 0.500 mg kg - 1范围内，相对标准偏差小于10%。测定了泡菜、萝卜泡菜、大豆酱、红辣椒酱、酱油、豆沙汤等韩国传统食品中FA的含量。所有食品样品均可检测到FA水平（0.104-13.05 mg kg - 1）。
Summary We describe an automatic method to detect formaldehyde (FA) in some fermented foods. This method is based on derivatisation with 2,2,2-trifluoroethylhydrazine (TFEH) and consecutive headspace solid-phase micro-extraction and gas chromatography-mass spectrometry. FA in food reacted for 30 min at 40 °C with 2,2,2-TFEH in a headspace vial, and the formed FA-TFEH derivative was simultaneously vaporised and adsorbed on 85-μm carboxen–polydimethylsiloxane. Under the established condition, the limit of detection was 0.1 μg kg−1 by using 1.0-g solid food and 1.0-mL liquid food, and the relative standard deviation was less than 10% at FA concentrations between 0.050 and 0.500 mg kg−1. The concentrations of FA in several traditional Korean foods including gimchi, watery radish gimchi, soybean paste, red pepper paste, soy sauce and bean-paste soup were measured. All food samples had detectable levels of FA (0.104–13.05 mg kg−1).