Formaldehyde in Food Products - UV Vis Spectroscopy

This application note determines the amount of free formaldehyde in samples of food products using the acetylacetone method. To find out more, please proceed to download the application note below.

Why does formaldehyde content need to be tested?

Formaldehyde is found naturally in small amounts in many types of food, and is sometimes added to food products to prevent deterioration by microbial contamination. Ingestion of large amounts of formaldehyde can cause severe tissue damage, and has been connected to causing different types of cancer. There are therefore certain regulations pertaining to presence of this chemical in manufactured food products.

How do you test for formaldehyde in food?

Spectrophotometry is a simple, convenient method of determining free formaldehyde content in food. In this application note, the acetylacetone method is used, where the formaldehyde reacts with the acetylaectone reagent and produces dimethyl pyridine. The absorbance of this compound is measured and the concentration of free formaldehyde in mg/L is calculated and displayed automatically by our UV/VIS Excellence Spectrophotometers. For full equipment, sample preparation, measurement and results information, please proceed to download the application note below.