Quantitative Analysis of Acetaldehyde in Foods Consumed by Children using SPME/GC-MS(Tof), On-fiber Derivatization and Deuterated Acetaldehyde as an Internal Standard
¹Department of Food Processing, Tallinn University of Technology, Ehitajate tee 5, EE12618 Tallinn, Estonia; e-mail: firstname.lastname@example.org, email@example.com
²Competence Center of Food and Fermentation Technologies, Akadeemia tee 15b, EE12618, Tallinn, Estonia; e-mail: firstname.lastname@example.org
The aim of this study was to develop a precise quantitative method for acetaldehyde determination in solid food matrixes as, to the authors’ best knowledge, no such method was available. The method was applied for quantification of acetaldehyde in various foods consumed by children such as yoghurt, purees, curd creams etc. On-fiber derivatization of acetaldehyde with PFBHA was used to increase the method sensitivity and deuterated acetaldehyde was used as an internal standard for exact quantification. The article is mostly focused on method development, including sample preparation. The amount of acetaldehyde in foods was found to be rather negligible, with the highest concentration (up to 31.5 ± 0.05 mg – kg 1) detected in yoghurts.