Analysis of furan in foods by headspace solid-phase microextraction-gas chromatography-ion trap mass spectrometry.

A headspace-solid-phase microextraction (HS-SPME) coupled to gas chromatography-ion trap mass spectrometry (GC-IT-MS) method is proposed for the analysis of furan in different heat-treated carbohydrate-rich food samples. The extraction efficiency of six commercially available fibres was evaluated and it was found that a 75mum carboxen/polydimethylsiloxane coating was the most suitable for the extraction of the furan. Parameters affecting the efficiency of HS-SPME procedure such as extraction temperature and time, ionic strength, headspace and aqueous volume ratio (V(h)/V(w)), desorption temperature and time, were optimized. Quality parameters were established using spiked water and food samples. Linearity ranged between 0.02 and 0.5ngg(-1) and run-to-run and day-to-day precisions for food samples were lower than 6% and 10%, respectively. The limit of detection (LOD) of the method is sample dependent and ranged from 8 to 70pgg(-1), while the limit of quantification is from 30 to 250pgg(-1). Isotope dilution using furan-d(4) is proposed for furan determination providing similar results to those obtained by standard addition with internal standard (US Food and Drug Administration method). The developed HS-SPME-GC-IT-MS method was applied to the analysis of furan in different Spanish food samples from a local market, and concentrations ranging from 0.17 to 2279ngg(-1) were found.