Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods.
The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. The determination of those compounds was validated and performed using gas chromatography-mass spectrometry combined by solid phase micro-extraction after derivatization with O-(2,3,4,5,6-pentafluoro-benzyl)-hydroxylamine hydrochloride. Validation was carried out in terms of limit of detection, limit of quantitation, linearity, precision, and recovery. Then their contents were analyzed in various food samples including 15 fruits, 22 milk products, 31 alcohol-free beverages, and 13 alcoholic beverages. The highest contents of AA and FA were determined in a white wine (40,607.02 ng/g) and an instant coffee (1,522.46 ng/g), respectively.
Department of Food Science and Engineering, Ewha Woman's University, Seoul, Korea.
Hye-Seung
HS
Jeong
Department of Food Science and Engineering, Ewha Woman's University, Seoul, Korea.
Hyun
H
Chung
Department of Food Science and Technology, Seoul Women's University, Seoul, Korea.
Sang-Hoon
SH
Song
Bureau of Health Industry Promotion, Korea Health Industry Development Institute, Korea.
Cho-Il
CI
Kim
Department of Food Safety Evaluation, Ministry of Food & Drug Safety, Chungcheongbuk-do, Korea.
Joon-Goo
JG
Lee
Department of Food Science and Engineering, Ewha Woman's University, Seoul, Korea.
Young-Suk
YS
Kim
Acetaldehyde (AA); Food products; Formaldehyde (FA); GC-MS; SPME; Validation