As a popular fermented condiment in oriental countries, soy sauce plays a more and more important role in modern food culture due to its unique smell and delicious taste. With the help of microwave extraction and gas chromatography-tandem mass spectrometry, the sample preparation method is aimed to determine the content of cyclohexane, benzene, toluene, chlorobenzene, and styrene in soy sauce. The method was validated by examining the linearity, accuracy, specificity, precision, the limit of detection, and quantitation. Meanwhile, three key factors have an impact on the efficiency and accuracy of the method including extracting solvent, temperature, and time which were optimized. The result shows that the recoveries of spiked analytes ranged from 80.86% to 105.71%, the relative standard deviation of intraday and interday precision was no more than 12.1% and 12.5%, and the limit of detection and quantitation were 0.25–1.00 ng/mL and 0.50–2.00 ng/mL, respectively. The results also indicated that the proposed method was a simple, reliable, and sensitive approach for the determination trace amount of five harmful volatile organic compounds from soy sauce.

A simple, sensitive, and exact methyl esterification in combination with gas chromatography-mass spectrometry (GC-MS) method was developed to determine the contents of palmitic acid and stearic acid in the chlorinated butyl rubber stoppers and liposome injections in order to evaluate the compatibility of pharmaceutical packaging materials. In this experiment, palmitic acid and stearic acid were detected in the form of methyl hexadecanoate and methyl stearate in chlorinated butyl rubber stoppers and liposome injections. The results showed good linearities in the range of 0.50–10.00 µg·mL−1 for methyl hexadecanoate and 1.00–20.00 µg·mL−1 for methyl stearate, with the limits of detection (LOD) 11.94 ng·mL−1 and 11.90 ng·mL−1, respectively. The recoveries that ranged from 95.25% to 100.29% were satisfied, and the relative standard deviation (RSD) was no more than 7.16%. The developed method was successfully applied to evaluate the compatibility of chlorinated butyl rubber stoppers with liposome injections and the safety assessment.

To determine the trace amount of four benzoic acid esters in cosmetics, ionic dispersive liquid–liquid microextraction (DLLME) and magnetic solid-phase extraction were combined and optimized. After solvent optimization, 1-octyl-3-methylimidazolium hexafluorophosphate was selected as the extraction solvent to form hydrophobic droplets in the process of ionic DLLME, followed by removal of ions from the sample solution containing Fe3O4@GO nano-materials. The magnetic nano-materials were characterized using Fourier transform infrared spectroscopy, scanning electron microscopy, transmission electron microscopy, and vibrating sample magnetometer. Some parameters affecting the efficiency of extraction were optimized using Box-Behnken design. Under optimized conditions, the limit of detection for all the preservatives was less than 0.135 mg/L and the accuracy ranged from 88.5% to 101%. This technology could determine the trace amount of preservatives in cosmetics with comparatively higher accuracy and sensitivity.

This study was designed to determine the 11 metal elements (Al, Cr, Mn, Fe, As, Ni, Cu, Zn, Cd, Sb, and Pb) in soy sauce and their migration from the containing glass bottles. Inductively coupled plasma mass spectrometry (ICP-MS) was applied for the determination of the elements and one-factor-at-a-time method was employed for optimizing the ICP-MS parameters in migration experiment and microwave digestion experiment. The developed method was successfully applied to determine the content of 11 elements. The results showed that the experiment had excellent correlation and sensitivity. The accuracy of the elements in the migration study and test of soy sauce itself ranging from 84.25% to 118.75% was satisfied, and the precision of the method was validated and the RSD was no more than 15.5%. The concentration of all the detected metal elements migrated from the glass bottles were between 0.3450 and 2.398 ng·mL−1, and the risk assessment indicated that the metal elements in soy sauce had no risk to the public health. The proposed methodology in this study was successfully applied for the quality control for metal elements in soy sauce and the containing glass bottles for the first time, and a research method suitable for soy sauce consumption process control and risk assessment has been established.