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标题：Investigation on Furan Levels in Pressure-Cooked Foods
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作者：Adriana P. Arisseto ; Eduardo Vicente ; Maria Cecília F. Toledo 等
期刊名称：International Journal of Food Science
电子版ISSN：2314-5765
出版年度：2013
卷号：2013
DOI：10.1155/2013/904349
出版社：Hindawi Publishing Corporation
摘要：Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS). Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.