Single-laboratory validation of a method for the determination of furan in foods by using headspace gas chromatography/ mass spectrometry, part 2--low-moisture snack foods.

In 2004, a quantitative headspace (HS) gas chromatographic/mass spectrometric method was developed and used to determine furan in approximately 300 foods. This method was modified and validated for the determination of furan in low-moisture snack foods. The modifications include a smaller test portion size and lower HS oven temperature. The limits of detection ranged from 0.4 ng/g in graham crackers to 4.4 ng/g in pretzels. Recoveries from samples fortified at 0.5, 1,2, and 3 times the levels of incurred furan found in the samples ranged from 96 to 102%, and HorRat values showed that the recovery data met the criteria for repeatability. The modified method was shown to be reliable for the determination of furan in foods when test portions were equilibrated for 30 min in a 60 degrees C HS oven. The modified method was used to conduct a survey of furan in 22 low-moisture snack foods. All of the samples were found to contain furan ranging from 3.7 ng/g in graham crackers to 60 ng/g in corn chips. Results from the survey were consistent with results obtained for similar snack foods analyzed by a U.S. Food and Drug Administration field laboratory.