An analytical method for furan in semi-solid and paste-type food products that have been widely used consumed in Korea was presented using headspace solid-phase microextraction by gas chromatography-mass spectrometry. Total 131 food samples were analyzed and categorized into 11 groups. The validation parameters such as linearity, limit of detection (LOD), limit of quantitation (LOQ), precision (RSD) and accuracy were verified. The linearity with regression coefficients was obtained from 0.9962 to 0.9996 and the values of LOD and LOQ were 0.18 ng/g and 0.54 ng/g, respectively. The recoveries were obtained from 88.03 to 105.06%. The analysis of furan in such matrix was qualified and quantified by using the developed validation method. Dry cereals, pickled cucumbers, and oyster sauces contained high furan contents with average values 8.60, 6.45, and 4.40 ng/g, respectively.

中文翻译：

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半固体和糊状食品中的呋喃分析。

利用顶空固相微萃取-气相色谱-质谱法，提出了一种在韩国已广泛使用的半固体和糊状食品中呋喃的分析方法。总共131个食物样本被分析并分为11组。验证了诸如线性，检测限（LOD），定量限（LOQ），精密度（RSD）和准确性等验证参数。线性回归系数从0.9962到0.9996，LOD和LOQ分别为0.18 ng / g和0.54 ng / g。回收率从88.03到105.06％。使用开发的验证方法对这种基质中的呋喃进行了分析和鉴定。干谷物，腌黄瓜和牡蛎酱中的呋喃含量很高，平均值为8.60、6.45，