Analysis of Alkylfurans in Food using Solid Phase Microextraction and Gas Chromatography-Triple Quadrapole Mass Spectrometry

Furan and alkylfurans are process contaminants in food that form during heating, baking, or roasting. They are derived from amino acids, carbohydrates, and lipid oxidation products. The International Agency for Research on Cancer (IARC) lists furan as a possible human carcinogen. Other compounds of concern are 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran, and 2-pentylfuran. The European Union has recommended that member states and food operators monitor the levels of these compounds in key foods.

This document discusses a study using SPME with GC-MS/MS to detect and quantify furan and alkylfurans in food products. Orbital and stirred agitation are compared, as well as different methods of quantitation.