Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods.
Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods.
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DOI：
10.5487/tr.2015.31.3.273
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发表时间：
2015-09
影响因子：
2.3
通讯作者：
Kim YS
中科院分区：
文献类型：
--
作者：
Jeong HS;Chung H;Song SH;Kim CI;Lee JG;Kim YS
本研究的目的是建立一种高效的测定固体和液体食品基质中乙醛（AA）和甲醛（FA）含量的定量方法。这些化合物的测定进行了验证，并使用气相色谱-质谱法结合固相微萃取后衍生化O-（2，3，4，5，6-五氟苄基）-羟胺盐酸盐进行。在检测限、定量限、线性、精密度和回收率方面进行了验证。然后分析了15种水果、22种乳制品、31种无酒精饮料和13种酒精饮料中的含量。AA和FA的最高含量分别在白色葡萄酒（40，607.02 ng/g）和速溶咖啡（1，522.46 ng/g）中测定。
The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. The determination of those compounds was validated and performed using gas chromatography-mass spectrometry combined by solid phase micro-extraction after derivatization with O-(2,3,4,5,6-pentafluoro-benzyl)-hydroxylamine hydrochloride. Validation was carried out in terms of limit of detection, limit of quantitation, linearity, precision, and recovery. Then their contents were analyzed in various food samples including 15 fruits, 22 milk products, 31 alcohol-free beverages, and 13 alcoholic beverages. The highest contents of AA and FA were determined in a white wine (40,607.02 ng/g) and an instant coffee (1,522.46 ng/g), respectively.