Analysis of Furan.ppt

Analysis of Furan in Food Kim M. Morehouse Patricia J. Nyman Timothy P. McNeal Gracia A. Perfetti FDA/CFSAN/OFAS/DCRER Why Did the FDA Investigate? Investigated the possible formation of furan in apple juice by ionizing radiation Noted that heating the samples increased the amount of furan Pasteurized apple juice was found to contain furan, whereas homemade juice did not Initial Survey of Foods for Furan Random sampling of heat treated products Pasteurized, canned, bottled products Quick semi-quantitative determination Chemical Analysis Static headspace sampling Gas chromatography with mass selective detection Quantitation Stable isotope dilution and standard addition with known amounts of furan Corrects for matrix effect during vapor phase partitioning In-house peer verified method Participating in round robin (in progress) Sample Preparation Liquids: 10 g of sample Solids and semi-solids: 5 g of sample and 5 g of water Homogenization, on ice, for solid and semi-solid samples as needed Blender Tissue homogenizer Vortex samples to ensure adequate mixing of standards with the sample Limits of quantitation Liquids: 2 ng/g Solids: 5 ng/g Food Survey Foods selected based on initial survey, literature reports, as well as the USDA food consumption data base For each food, analyzed two or three brands, and two lots per brand Furan in Infant Formulas (ng/g) Powder* n.d.-2 Concentrate* n.d.-15 Ready to feed n.d.-13 * Prepared according to label directions Furan in Baby Foods (ng/g) Apple juice 2-8 Applesauce 4-5 Pears 4-6 Bananas 15-30 Chicken dinner 15-46 Carrots 20-50 Green beans 34-72 Squash 38-57 Garden vegetables 50-110 Sweet potatoes 65-110 Furan in Adult Foods (ng/g) Bread n.d.- 2 Juices (various) nd-4 Peanut butter 6-8 Coffee, instant, prepared 2-7 Coffee, fresh brewed 30-50 Chicken broth 7-15 Canned tuna 5-7 Canned meats 5-40 Canned vegetables 5-40 Pasta sauce and canned pasta 5-40 Baked beans and chili 35-120 Soups