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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(2): 363-368
An analysis method for determining residual hexane in health functional food products using static headspace gas chromatography
Eun-Jeong Jeong, Sang Hwa Lee1, Beom-Tea Kim2, Gunyoung Lee3, Sang Soon Yun3, Ho Soo Lim3, and Yong-Suk Kim*
Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk 54896, Korea 1Department of Bioactive Material Sciences, Chonbuk National University, Jeonju, Jeonbuk 54896, Korea 2Keunsaram Educational Development Institute, Center of Bioactive Materials, Chonbuk National University, Jeonju, Jeonbuk 54896, Korea 3Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, Osong, Chungbuk 28159, Korea
ABSTRACT
A method for analyzing the contents of residual hexane in health functional food products was developed. The dissolving solvents in the health functional food products and the internal standard selected were N,N-dimethylacetamide and heptane, respectively. The analysis conditions for headspace-gas chromatography/flame ionization detection (HS-GC/FID) and headspace-gas chromatography/mass spectrometry (HS-GC/MS) were determined as 18 mL of headspace volume, 100°C of headspace oven temperature, and 30 min of equilibration time; a Durabond (DB)-624 column was selected for this analysis. To validate this method, which applies N,N-dimethylacetamide as a dissolving solvent, the limit of detection and limit of quantification (LOQ) values based on the HS-GC/ FID and HS-GC/MS analyses results were found to be 0.10, 0.29 and 0.16, 0.47 mg/L, respectively. The recoveries and coefficient of variation (CV) obtained by HS-GC/MS were 96.39–119.86% and 0.04–1.25%, respectively, better than those obtained by HS-GC/FID. By applying the HS-GC/MS method, it was possible to analyze the content of the residual hexane in 60 different types of health functional food products.
KEYWORD
hexane, residual solvent, HS-GC/MS, HS-GC/FID, health functional foods products
Food Science and Biotechnology 2017 ; 26(2): 363-368
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