Spectrofluorimetric determination of formaldehyde in maple syrup.
A quick and simple method was developed for determination of formaldehyde in maple syrup. In this method, formaldehyde reacts with Fluoral P to form a complex which is chemically extracted by isobutanol and determined by spectrofluorimetry. Performance, as gauged by the limits of detection (0.16 mg/kg) and quantitation (0.21 mg/kg), recovery (>79%), and variability (1.9-16.1%, depending on fortification level and class of syrup) were superior to the current official AOAC standard method.
Lagacé
Luc
L
Centre ACER, Centre de Recherche, de Développement et de Transfert Technologique Acéricole, Inc., Saint-Hyacinthe, Quebec, Canada. luclagace@centreacer.qc.ca
Dumont
Johanne
J
Brazeau
Germain
G
Soucy
Andrée
A
Haché
Jonathan
J
Marquis
Vincent
V
D002138:Calibration; D005456:Fluorescent Dyes; D005504:Food Analysis; D005557:Formaldehyde / Q000032:analysis*; D007202:Indicators and Reagents; D012015:Reference Standards; D015203:Reproducibility of Results; D012996:Solutions; D013050:Spectrometry, Fluorescence
D005456:Fluorescent Dyes; D007202:Indicators and Reagents; D012996:Solutions; D005557:Formaldehyde