title: Spectrofluorimetric determination of formaldehyde in maple syrup.
abstract: 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.
authors.affiliation: Centre ACER, Centre de Recherche, de Développement et de Transfert Technologique Acéricole, Inc., Saint-Hyacinthe, Quebec, Canada. luclagace@centreacer.qc.ca
authors.forename: Luc
authors.initials: L
authors.lastname: Lagacé
authors.forename: Johanne
authors.initials: J
authors.lastname: Dumont
authors.forename: Germain
authors.initials: G
authors.lastname: Brazeau
authors.forename: Andrée
authors.initials: A
authors.lastname: Soucy
authors.forename: Jonathan
authors.initials: J
authors.lastname: Haché
authors.forename: Vincent
authors.initials: V
authors.lastname: Marquis
mesh_terms: 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
chemical_list: D005456:Fluorescent Dyes; D007202:Indicators and Reagents; D012996:Solutions; D005557:Formaldehyde