Abstract：The aim of this study was to develop a headspace gas chromatography-mass spectrometry method(HS-GC-MS) for the determination of furan in thermal processed foods,with D4-furan as an internal standard.This was the first time to use NaCl solution as the sample matrix,with a headspace sampler to extract furan at 70 ℃ for 30 min.The method of standard additions with D4-furan as the internal standard was used to quantitate furan,with the HP-PLOT Q capillary column,using the selection of ion monitoring(MS1 SIM) of the MS scan mode,using qualitative and quantitative analysis by mass spectrometry.The results showed that the furan ranged from 5 to 1 200 ng had a good linearity,with correlation coefficient of 0.999 3;the limit of detections(S/N≥3) was 0.4 ng/g,and the limit of quantitation(S/N≥10) was 1.0 ng/g;The recoveries in different sample matrixes were 86.8%-104.7%,and the relative standard deviation(RSD) were less than 10%.Finally,this method was applied to the analysis of furan in 11 kinds of thermal processed foods(totally 133 samples),and furan levels ranging from lower than the detection limit to 210.7 ng/g were found.The method was accurate,reliable,high sensitivity,suitable for determination of any kinds of thermal processed foods in our country,and can meet the investigation requirements of the furan pollutant in food commodities.
2012, Vol. 34 
