Analytical methods were validated for the evaluation of acetaldehyde and formaldehyde, which are harmful chemicals, using solid-phase microextraction-gas chromatography/mass spectrometry in four different matrices. Typical home-cooking methods including boiling, pan-frying, and stir-frying, were applied to beef, rapeseed oil, canned pork ham, egg, and rice wine. In addition, monosaccharides, disaccharides, alanine, and glycine were heated for the formation of both aldehydes. All validation parameters, including accuracy, precision, limit of detection, limit of quantification, and uncertainty, for four different matrices were within recommended ranges, confirming the validity of the current method. Acetaldehyde contents ranged from undetectable to 17.92 μg/g and formaldehyde contents ranged from undetectable to 0.27 μg/g. Generally, boiling decreased both aldehydes except acetaldehyde in egg. Pan- and stir-frying increased both aldehyde content substantially in rapeseed oil whereas pan-frying increased acetaldehyde content in canned pork ham and egg. Fructose and sucrose produced higher content of both aldehydes than maltose and glucose when heated. Depending on food type, the cooking process had slightly different effects on the contents of acetaldehyde and formaldehyde.

使用固相微萃取-气相色谱/质谱法在四种不同的基质中验证了用于评估有害化学物质乙醛和甲醛的分析方法的有效性。典型的家庭烹饪方法包括煮沸，煎锅和搅拌，适用于牛肉，菜籽油，猪肉火腿罐头，鸡蛋和米酒。另外，加热单糖，二糖，丙氨酸和甘氨酸以形成两种醛。四种不同基质的所有验证参数，包括准确度，精密度，检出限，定量限和不确定度，均在建议范围内，从而确认了当前方法的有效性。乙醛含量范围从不可检测到17.92μg/ g，甲醛含量范围从不可检测到0.27μg/ g。一般来说，煮沸可降低鸡蛋中除乙醛外的两种醛。煎锅和炒锅中的菜籽油中两种醛含量均显着增加，而煎锅猪肉火腿和鸡蛋中的乙醛含量则显着提高。当加热时，果糖和蔗糖产生的两种醛含量都高于麦芽糖和葡萄糖。根据食物类型，蒸煮过程对乙醛和甲醛含量的影响略有不同。