Simutanious determination of six phthalates in food additives by Liquid Chromatography/Tandem Mass Spectrometry
A liquid chromatography/tandem mass spectrometty (LC-MS/MS) method was validated for measurement of 6 phthalates in multifarious food additives including hydrosoluble and liposoluble. The amount of Phthalate-type compounds present was determined by LC with mass selective detection. Six replicates of each matrix were analyzed on 3 separate occasions. The standard curve range for this assay is from 0.05 to 2.0 μg/mL. Appropriate dilutions covered a wide range of specific concentrations. The calibration curves for all 6 analytes had correlation coefficients >0.984. An accurate method for quantification of Phthalate-type compounds in multifarious food additives is essential for regulatory compliance and for use as a quality control tool. These compounds have been associated with a significant number of adverse health incidents; as a result, accurate and robust methods are needed to determine and measure their presence in a broad range of matrixes. A liquid chromatography/tandem mass spectrometry (LC-MS/MS) method was validated for measurement of these compounds in glyceryl monostearate, essence, carrageenan, xanthan gum, milk extractive, ferment, PURITY4, bacterium acidi lactici, thickening agent, Sodium carboxymethyl cellulose. The method may be used to measure amounts of Benzyl butyl phthalate (BBP), Dibutyl phthalate (DBP), diethylhexyl phthalate (DEHP), Di-n-octyl phthalate (DNOP), Diisononyl ortho-phthalate (DINP), Diisodecyl ortho-phthalate (DIDP). The task group agreed that the U.S. Food and Drug Administration”s (FDA) LC-MS/MS Phthalate-type compounds method should be validated for all foods and food additives.The European Union had formulated three methods to determinate DEHP in sports drinks by GC-MS, UHPLC-MS/MS and HS-SPME-GC-MS alter the event of plasticizing agent in Taiwan. The method has been modified to use a dual-stage MS(LC-MS/MS) system. This modification facilitates optimum chromatographic parameters and a mode of detection that improves precision and accuracy and allows measurement of both the precursor and product ions for positive analyte identification. The Phthalate-type compounds are extracted from food additives with n-Hexane saturated acetonitrile and prepared by adding PSA and using refrigerated centrifuge.
Jun Jiang Zuxiang Wang Yunxia Zhao Hongbin Zhou Ping Li Jinlian Zhu
State Key Laboratory of Food Additive and Condiment Testing, Zhenjiang 212008,China
国内会议
青岛
英文
1-6
2011-10-19（万方平台首次上网日期，不代表论文的发表时间）