Analysis of stable carbon isotope characteristics of formaldehyde in food and its application in source analysis of formaldehyde

Authors

HAN Li, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test， Wuhan, Hubei 430075, China
YU Ting-ting, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test， Wuhan, Hubei 430075, China
LIU Di, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test， Wuhan, Hubei 430075, China
YANG Qing, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test， Wuhan, Hubei 430075, China
GAO Fang, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test， Wuhan, Hubei 430075, China
WANG Hui-xia, Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test， Wuhan, Hubei 430075, China

Abstract

Based on the method of Gas Chromatography-Combustion-Isotope Ratio mass Sprectrometry (GC/C/IRMS), the contents of formaldehyde and the δ ¹³C value in aquatic products, dried edible fungi, fruits and vegetables were tested and analyzed. The results showed that the mass fraction of formaldehyde in the squid samples was 0.341~24.185 mg/kg, and the δ ¹³C value was -48.167‰~-24.514‰; the mass fraction of dragon fish samples was 54.555~121.416 mg/kg, and the δ ¹³C value was -45.430‰~-27.468‰. In the dried edible fungi, formaldehyde was detected only in dried Lentinus edodes of 212.741 mg/kg, and the δ ¹³C value were ranging from -41.293‰ to -20.293‰. Formaldehyde mass fractions were low in fruits and vegetables. The δ ¹³C value of aquatic products was gradually negative with the increase of the preservation time, while that of Lentinus edodes was gradually positive, possibally caused by different formaldehyde conversion pathways in food. The results showed that the contribution rate calculated by isotope quantitative analysis model was 15% less than its theoretical value.

Publication Date

5-28-2021

First Page

53

Last Page

59

DOI

10.13652/j.issn.1003-5788.2021.05.010

Recommended Citation

Li, HAN; Ting-ting, YU; Di, LIU; Qing, YANG; Fang, GAO; and Hui-xia, WANG (2021) "Analysis of stable carbon isotope characteristics of formaldehyde in food and its application in source analysis of formaldehyde," Food and Machinery: Vol. 37: Iss. 5, Article 10.
DOI: 10.13652/j.issn.1003-5788.2021.05.010
Available at: https://www.ifoodmm.cn/journal/vol37/iss5/10

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