Journal
FOOD CHEMISTRY
Volume 362, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129902
Keywords
Primary aromatic amines; Cooking utensils; Mass spectrometry; Electrospray; Capillary electrophoresis
Funding
- FAPESP - Sao Paulo Research Foundation, Brazil [2012/06642-1, 2014/50867-3, 2015/26300-6, 2018/07234-0]
- CNPq -National Council for Scientific and Technological Development, Brazil [304415/2013-8, 465389/2014-7, 311671/2015-2]
- INCTBio The National Institute of Bioanalytical Science and Technology, Brazil
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This study developed an efficient method for the rapid detection of primary aromatic amines in cooking utensils, revealing that some of the samples did not meet the standards.
This paper describes a fast, sensitive, environment-friendly method for the determination of 19 primary aromatic amines (PAAs) in cooking utensils by capillary zone electrophoresis coupled with tandem mass spectrometry. The best electrophoretic separation of PAAs was obtained in 0.1 mol l- 1 formic acid (pH 2.4) as the background electrolyte, fused silica capillary (67 cm) with a run time below 6 min. The proposed method presented a linear calibration with correlation coefficients higher than 0.99 and reproducibility in a range of 1-25%. Limits of detection were in the range of 0.2-1.3 mu g kg-1 and recoveries were in a range of 85-120% for all the PAAs. The validated method was employed to determine PAAs on 36 samples of cooking utensils using acetic simulant. The results showed that 4,4 '-diaminodiphenylmethane and aniline being the most frequently found PAAs in these samples and 28% of cooking utensils were not compliant.
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