Validation of UPLC method on the determination of formaldehyde in smoked meat products

Figures & data

Figure 1. Ultraviolet spectrum of FA-DNPH.

Figure 2. Effect of the dosage of DNPH on derivatization of FA.

Figure 3. Effect of derivation temperature on derivatization of FA.

Figure 4. Effect of derivation time on derivatization of FA.

Figure 5. Effect of extraction times on derivatization of FA.

Figure 6. Standard calibration curve for FA concentration.

Table 1. Results of the verification test of UPLC and spectrophotometry method.

Detection method	Repeatability RSD (%)	Reproducibility RSD (%)	Detection limit (μg/g)	Recovery of standard addition (%)
UPLC	2.10	4.98	0.25	86.71–93.08
Spectrophotometry^1	2.67	6.54	0.46	78.97–89.23

Note: The results of spectrophotometry methods were come from the research results^[2] of our laboratory before the present study.

Table 2. Assay results of five smoked meat samples.

Samples no.	Smoking procedure	Moisture content (g/100 g meat)	Surface FA content (mg/kg meat)	Internal FA content (mg/kg meat)
1	50–70°C for 8–10 d	32.63^c ± 2.51	165.25^b ± 5.38	49.20^a ± 4.04
2	50–70°C for 8–10 d	31.49^cd ± 0.98	147.74^c ± 6.35	37.14^b ± 2.49
3	50–70°C for 8–10 d	29.22^d ± 1.35	176.61^a ± 3.69	45.31^a ± 2.55
4	55–70°C for 6–8 d	38.35^b ± 1.61	57.56^d ± 3.36	25.55^c ± 1.38
5	55–70°C for 6–8 d	41.96^a ± 1.69	34.04^e ± 2.60	26.20^c ± 1.57

Note: FA: formaldehyde

Surface sample was the 0.5 cm-thick layer of the surface of the smoked meat products, the rest meat was the internal part.

Results are expressed as means ± SD (n = 3). Values in each column having the same letter are not significantly different (p < 0.05).

Table 3. Correlation between FA content (both internal and surface) and moisture content in smoked meat products.

	correlation coefficient (r) Moisture content	p-Value
Internal FA Content	−0.84	0.07
Surface FA content	−0.97	< 0.01**

Note: FA: formaldehyde *means p < 0.05; **means p < 0.01.

Zhu, Y.; Peng, Z.; Wang, M.; Wang, R.; Rui, L. Optimization of Extraction Procedure for Formaldehyde Assay in Smoked Meat Products. Journal of Food Composition and Analysis. 2012, 28, 1–7. DOI: 10.1016/j.jfca.2012.07.002.

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