FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (16): 256-260.doi: 10.7506/spkx1002-6630-20180913-128

• Safety Detection • Previous Articles     Next Articles

Rapid Electrochemical Determination of Furan in Food

CHAI Xiaoling, HAO Yaru, LI Shuguo   

  1. College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China
  • Online:2019-08-25 Published:2019-08-26

Abstract: The electrochemical properties of furan were investigated. On this basis, we developed a rapid electrochemical method for the determination of furan in food. The cyclic voltammetry showed that a well-defined oxidation peak was observed at 1.80 V but no reduction peak appeared, indicating that the electrochemical reaction of furan is irreversible. The experimental conditions were optimized with differential pulse voltammetry as follows: acetonitrile as solvent, potential increment 0.005 V, pulse interval 0.3 s, and electrolyte concentration 0.15 mol/L. The oxidation peak current (Ip) had a good linear relationship with furan concentration (Cfuran) in the range of 2 × 10-6–6 × 10-5 mol/L, which was fitted as follows: Ip = 0.046 6Cfuran + 0.565 (R2 = 0.996 8), and the limit of detection (LODs) of the proposed method was 0.55 μmol/L (RSN = 3). The presence of furan in different foods was quantified by this method, and the average recoveries for spiked samples were in the range of 94.60%–98.41%. The detection results well agreed with those obtained with gas chromatography-mass spectrometry (GC-MS). With the characteristics of simple sample preparation, simple operation and rapid detection, this method is useful for rapid determination of furan in food samples .

Key words: furan, differential pulse voltammetry, rapid detection, food safety

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