An analysis method for determining residual hexane in health functional food products using static headspace gas chromatography

• Published in: Food science and biotechnology 2017, 26(2), , pp.363-368
• Main Authors: Jeong, Eun-Jeong, Lee, Sang Hwa, Kim, Beom-Tea, Lee, Gunyoung, Yun, Sang Soon, Lim, Ho Soo, Kim, Yong-Suk
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Chromatography; Coefficient of variation; Flame ionization; Flax; Food; Food products; Food Science; Functional foods & nutraceuticals; Gas chromatography; Headspace; Health; Heptanes; Ionization; Mass spectrometry; Mass spectroscopy; Nutrition; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0049-7

A method for analyzing the contents of residual hexane in health functional food products was developed. The dissolving solvents in the health functional food products and the internal standard selected were N,N -dimethylacetamide and heptane, respectively. The analysis conditions for headspace-gas chromatography/flame ionization detection (HS-GC/FID) and headspace-gas chromatography/mass spectrometry (HS-GC/MS) were determined as 18 mL of headspace volume, 100°C of headspace oven temperature, and 30 min of equilibration time; a Durabond (DB)-624 column was selected for this analysis. To validate this method, which applies N,N-dimethylacetamide as a dissolving solvent, the limit of detection and limit of quantification (LOQ) values based on the HS-GC/FID and HS-GC/MS analyses results were found to be 0.10, 0.29 and 0.16, 0.47 mg/L, respectively. The recoveries and coefficient of variation (CV) obtained by HS-GC/MS were 96.39–119.86% and 0.04–1.25%, respectively, better than those obtained by HS-GC/FID. By applying the HS-GC/MS method, it was possible to analyze the content of the residual hexane in 60 different types of health functional food products.