Analysis of furan in various instant noodles by solid-phase microextraction–gas chromatography/mass spectrometry

Abstract

In this study, 158 samples of instant noodles were analysed according to the sauce (soup, black soybean sauce, spicy sauce), packaging (bag, bowl) and recipe (original, modified) for furan quantification by automated solid-phase microextraction–gas chromatography/mass spectrometry. The concentration range of furan in raw and cooked noodles was 4.24–13.2 and 1.71–8.14 ng/g, respectively. Among the sauces, black soybean sauce has the highest furan levels of 27.0–218 (raw) and 8.47–126 (cooked) ng/g. After cooking, the furan content decreased by 37.7% (noodles), 86.2% (soup base), 89.1% (black soybean sauce) and 82.8% (spicy sauce). The reduction rate of furan in the sauce was more than two-fold higher than that in noodles. The results obtained in this study are considered useful as a database for analysis of furan in instant noodles.