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Determination of furan levels in coffee using automated solid-phase microextraction and gas chromatography/mass
I-Pin Ho1, Seong-Jae Yoo, Sebhat Tefera
1National Food Processors Association, Center for the Development of Research Policies and New Technologies, 1350 I St, NW, Suite 300, Washington, DC 20005, USA. iho@nfpa-food.org
Abstract:
Furan is a 5-member ring chemical with high volatility. Because it is highly volatile, furan levels in foods are not easily determined with accuracy. In this study, an analytical method for furan analysis using an automated solid-phase microextraction system in combination with gas chromatography/mass spectroscopy is described. The performance of the method was demonstrated by the results obtained from a variety of coffees. Furan was detected at part-per-billion levels in coffee. The limit of detection was 0.3 ng/g and limit of quantitation, 0.8 ng/g. The percent recoveries were between 92 and 102.
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