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Validation and determination of the contents of acetaldehyde and formaldehyde in foods

Title
Validation and determination of the contents of acetaldehyde and formaldehyde in foods
Authors
JeongH.-S.ChungH.SongS.-H.KimC.-I.LeeJ.-G.Y.-S.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2015
Journal Title
Toxicological Research
ISSN
1976-8257JCR Link
Citation
vol. 31, no. 3, pp. 273 - 278
Keywords
Acetaldehyde (AA)Food productsFormaldehyde (FA)GC-MSSPMEValidation
Publisher
Korean Society of Toxicology
Indexed
SCOPUS; KCI scopus
Abstract
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.
DOI
10.5487/TR.2015.31.3.273
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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