Endogenous formaldehyde level of foods and its biological significance

  • L. Trézl
  • A. Csiba
  • S. Juhász
  • M. Szentgyörgyi
  • G. Lombai
  • L. Hullán
  • A. Juhász
ORIGINAL PAPER

DOI: 10.1007/s002170050169

Cite this article as:
Trézl, L., Csiba, A., Juhász, S. et al. Z Lebensm Unters Forsch (1997) 205: 300. doi:10.1007/s002170050169

Abstract

 Formaldehyde was measured in different food samples based on its reaction with hydralazine to form s-triazolo-(3,4-α)-phthalazine(Tri-P). Formaldehyde reacts with hydralazine under mild acidic conditions to form Tri-P. The reaction products were separated by reversed-phase, high-performance liquid chromatography. The method of sample preparation and chromatography are reviewed and the analytical method validated. Using the discussed methods we measured formaldehyde levels in 23 animals and 22 vegetable and fruit samples. Formaldehyde levels were one and a half times higher in vegetable samples compared to meat samples.

Key words Formaldehyde levels Determination Food 

Copyright information

© Springer-Verlag Berlin Heidelberg 1997

Authors and Affiliations

  • L. Trézl
    • 1
  • A. Csiba
    • 1
  • S. Juhász
    • 1
  • M. Szentgyörgyi
    • 1
  • G. Lombai
    • 1
  • L. Hullán
    • 1
  • A. Juhász
    • 2
  1. 1.Technical University of Budapest, Department of Organic Chemical Technology, Müegyetem rkp. 3, H-1111 Budapest, HungaryHU
  2. 2.Veterinary and Food Control Station, Lehel u. 43 – 47, H-1135 Budapest, HungaryHU
  3. 3.National Oncological Institute, Ráth G. u. 7/9, H-1122 Budapest, HungaryHU

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