Determination of furan in canned sardine and chicken curry by Solid Phase Microextractiongas Chromatography Mass Spectrometry (SPME-GCMS) / Amal Fatinah Md Amin

Determination of furan in canned sardine and chicken curry was done by using Solid Phase Micro extraction - Gas Chromatography Mass Spectrometry (SPME-GCMS). The optimum extraction temperature and extraction time obtained were 50 °C and 20 min respectively with 75 µm diameter of carboxen / polydimethylsiloxane (CAR/PDMS) fibre used. HP-5 column was used in GCMS and the average peak area of compounds found was determined. There was no furan detected in both samples but furan derivatives were found in canned sardine. The derivatives detected were 2-ethylfuran, 2-pentylfuran, 2-furanmethanol, cis-2-(2-pentenyl) furan and trans-2-(1-pentenyl) furan. 2-ethylfuran was found higher in Sardine B with average peak area of 233.56 x 106 compared to Sardine C. 2-pentylfuran was detected higher in Sardine A compared to Sardine B with average peak area of 114.55 x 106. 2-furanmethanol was found only in Sardine C with 21.89 x 106 average peak area. Cis-2-(2-pentenyl) furan was detected in all three sardine samples and the highest average peak area was found in Sardine A with average peak area of 168.28 x 106. Trans-2-(1-pentenyl) furan was detected only in Sardine B with average peak area of 15.54x106.