Author： La Pera Lara
Publisher： Taylor & Francis Ltd
ISSN： 1464-5122
Source： Food Additives and Contaminants, Vol.26, Iss.6, 2009-06, pp. : 786-792
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace-solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The extraction was performed using 75-µm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS-SPME procedure and d4-furan was used as the internal standard. The linearity range was in the range 0.0075-0.486 ng g-1; the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g-1, respectively. The inter- and intra-day precision was 8 and 10%, respectively. The concentration of furan found in batches of roasted coffee powder different producing countries ranged from 57.3 to 587.3 ng g-1. The mean reduction in furan levels observed when brewing coffee by either infusion, using a moka pot or an expresso machine was 57, 67.5 and 63.3%, respectively.
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