4. Conclusion
Our optimized automated HS-GC-MS method has proven to be
rapid, sensitive, and efficient for the analysis of parts-per-billion
presence of furan in three (3) different food matrices (i.e. solid,
semi solid, and liquid) with a detection limit of 0.2 ng g1. The
average furan levels in 11 select commercially available foods in the
Chinese market ranged from 1.5 ng g1 to128.8 ng g1.
This is the first report on the furan levels in 11 categories of
frequently-used commercially available food products in the
Chinese market place. Further work will need to determine key
factors which have an impact on the level of furan in these foods.
Although this method was developed and applied to food products
available in the Chinese market place, it is equally applicable to the
determination of furan levels in foods from all cultures around the
world. Since furan is a health concern, it is time to develop
a comprehensive list of the furan content in foods, and find ways to
minimize its formation.