Spectrofluorimetric determination of formaldehyde in maple syrup

A quick and simple method was developed for determination of formaldehyde in maple syrup. In this method, formaldehyde reacts with Fluoral P to form a complex which is chemically extracted by isobutanol and determined by spectrofluorimetry. Performance, as gauged by the limits of detection (0.16 mg/...

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Bibliographic Details
Published in:Journal of AOAC International 2002-09, Vol.85 (5), p.1144-1147
Main Authors: LAGACE, Luc, DUMONT, Johanne, BRAZEAU, Germain, SOUCY, Andrée, HACHE, Jonathan, MARQUIS, Vincent
Format: Article
Language:English
Subjects:
Biological and medical sciences
Calibration
Fluorescent Dyes
Food Analysis
Food industries
Formaldehyde - analysis
Fundamental and applied biological sciences. Psychology
General aspects
Indicators and Reagents
Methods of analysis, processing and quality control, regulation, standards
Reference Standards
Reproducibility of Results
Solutions
Spectrometry, Fluorescence
Sugar industries
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Summary:A quick and simple method was developed for determination of formaldehyde in maple syrup. In this method, formaldehyde reacts with Fluoral P to form a complex which is chemically extracted by isobutanol and determined by spectrofluorimetry. Performance, as gauged by the limits of detection (0.16 mg/kg) and quantitation (0.21 mg/kg), recovery (>79%), and variability (1.9-16.1%, depending on fortification level and class of syrup) were superior to the current official AOAC standard method.
ISSN:1060-3271
1944-7922
DOI:10.1093/jaoac/85.5.1144