ISSN:
1431-4630
Keywords:
Key words Formaldehyde levels
;
Determination
;
Food
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Formaldehyde was measured in different food samples based on its reaction with hydralazine to form s-triazolo-(3,4-α)-phthalazine(Tri-P). Formaldehyde reacts with hydralazine under mild acidic conditions to form Tri-P. The reaction products were separated by reversed-phase, high-performance liquid chromatography. The method of sample preparation and chromatography are reviewed and the analytical method validated. Using the discussed methods we measured formaldehyde levels in 23 animals and 22 vegetable and fruit samples. Formaldehyde levels were one and a half times higher in vegetable samples compared to meat samples.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050169
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