Research Article

Investigation on Furan Levels in Pressure-Cooked Foods

Figure 1

Ion chromatogram of a sample of cooked pork containing <2.4 μg/kg (m/z 68 and 72: quantifier ions; carrier gas: helium; flow rate: 0.7 mL/min; Programmable Temperature Vaporizing (PTV) injector: 40°C (held for 0.1 min), 700°C/min up to 230°C (held for 23 min); mode: splitless; column: 60 m × 0.25 mm, 0.25 μm HP-INNOWAX; oven: 30°C (held for 0.1 min), 2°C/min up to 40°C (held for 3 min), 12°C/min up to 200°C (held for 2 min); mass spectrometer: positive electron impact ionization (70 eV); quadrupole temperature: 150°C; ionization source temperature: 230°C; dwell time: 100 ms).
904349.fig.001