Analysis of furan in foods by headspace solid-phase microextraction–gas chromatography–ion trap mass spectrometry

A headspace-solid-phase microextraction (HS-SPME) coupled to gas chromatography–ion trap mass spectrometry (GC–IT-MS) method is proposed for the analysis of furan in different heat-treated carbohydrate-rich food samples. The extraction efficiency of six commercially available fibres was evaluated and it was found that a 75 μm carboxen/polydimethylsiloxane coating was the most suitable for the extraction of the furan. Parameters affecting the efficiency of HS-SPME procedure such as extraction temperature and time, ionic strength, headspace and aqueous volume ratio (Vh/Vw), desorption temperature and time, were optimized. Quality parameters were established using spiked water and food samples. Linearity ranged between 0.02 and 0.5 ng g−1 and run-to-run and day-to-day precisions for food samples were lower than 6% and 10%, respectively. The limit of detection (LOD) of the method is sample dependent and ranged from 8 to 70 pg g−1, while the limit of quantification is from 30 to 250 pg g−1. Isotope dilution using furan-d4 is proposed for furan determination providing similar results to those obtained by standard addition with internal standard (US Food and Drug Administration method). The developed HS-SPME–GC–IT-MS method was applied to the analysis of furan in different Spanish food samples from a local market, and concentrations ranging from 0.17 to 2279 ng g−1 were found.