Objective: A headspace gas chromatography-mass spectrometry(HS-GC-MS) method for the analysis of furan in canned foods and packaged beverages was established.
Methods: The furan was extracted from the samples by headspace method. D_4-furan was used as internal standard and separated on a HP-Plot Q(30 m×0.32 mm, 20 μm) column. The results were qualitative and quantitative by gas chromatography-mass spectrometry.
Results: The linear range of this method was 2.0-200.0 ng, and the regression equation of the working curve was y=1.14x +0.116(r~2=0.999). The recoveries were 86.3%-96.2% with the relative standard deviations(RSDs) less than 10%(n=6). The limit of quantification of furan was 1.0 ng. Through the detection of 59 samples, it was found that the common canned food and hard packaged drinks were commonly contaminated with furan, and the concentration of furan in coffee, milk tea, canned fish and other products were relatively high, with a maximum value of 153.99 ng.
Conclusion: The method is simple, rapid, accurate and reliable, and could be used for the detection of furan in the two kinds of food.
Keywords: D_4-furan; canned food; furan; headspace gas chromatography-mass spectrometry(HS-GC-MS); packaged beverage.