Toxicological Research

Korean Society of Toxicology & Korea Environmental Mutagen Society (한국독성학회)
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Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods

  • Jeong, Hye-Seung (Department of Food Science and Engineering, Ewha Woman's University) ;
  • Chung, Hyun (Department of Food Science and Engineering, Ewha Woman's University) ;
  • Song, Sang-Hoon (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Cho-Il (Bureau of Health Industry Promotion, Korea Health Industry Development Institute) ;
  • Lee, Joon-Goo (Department of Food Safety Evaluation, Ministry of Food & Drug Safety) ;
  • Kim, Young-Suk (Department of Food Science and Engineering, Ewha Woman's University)
  • Received : 2015.08.17
  • Accepted : 2015.09.21
  • Published : 2015.09.30
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Abstract

The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. The determination of those compounds was validated and performed using gas chromatography-mass spectrometry combined by solid phase micro-extraction after derivatization with O-(2,3,4,5,6-pentafluoro-benzyl)-hydroxylamine hydrochloride. Validation was carried out in terms of limit of detection, limit of quantitation, linearity, precision, and recovery. Then their contents were analyzed in various food samples including 15 fruits, 22 milk products, 31 alcohol-free beverages, and 13 alcoholic beverages. The highest contents of AA and FA were determined in a white wine (40,607.02 ng/g) and an instant coffee (1,522.46 ng/g), respectively.

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