02 septembre 2002

Spectrofluorimetric Determination of Formaldehyde in Maple Syrup

Auteurs : Luc, Lagacé, Johanne Dumont, Germain Brazeau, Andrée Soucy, Jonathan Haché et Vincent Marquis

Cet article est disponible seulement en anglais (Journal of AOAC International, Volume 85, Number 5, September 2002, pp. 1144-1147).

A quick and simple method was developed for determination of formaldehyde in maple syrup. In this method, formaldehyde reacts with Fluoral P to form a complex which is chemically extracted by isobutanol and determined by spectrofluorimetry. Performance, as gauged by the limits of detection (0.16 mg/kg) and quantitation (0.21 mg/kg), recovery (>79%), and variability (1.9–16.1%, depending on fortification level and class of syrup) were superior to the current official AOAC standard method.