Direct analysis of some diamines in food simulants used for migration tests by electrospray ionization tandem mass spectrometry

Palibroda, Nicolae; Brandsch, Johannes; Piringer, O.; Brandsch, Rainer

doi:10.1002/jms.762

Cited by 2 publications

(1 citation statement)

References 17 publications

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“…Previous work has demonstrated the high potential of electrospray ionization MS/MS for the analysis of methylene-dianiline (MDA) and 2,4-toluenediamine (TDA) by direct analysis of some food simulants (Palibroda 2004), and subsequent work has enhanced the capabilities of LC methods coupled to MS. Moteresen et al (Mortensen 2005) developed an LC-MS/MS method to determine several PAAs in aqueous food simulants. Also in a recent Food Standards Agency project (Burch and Cooper 2008) another LC-MS/MS and its applicability to the quantification of these PAAs in food simulants, foodstuffs and in the evaluation of migration models has been described.…”

Section: Introductionmentioning

confidence: 99%

Validation of a liquid chromatography–mass spectrometry method for determining the migration of primary aromatic amines from cooking utensils and its application to actual samples

Sendón

Bustos²,

Sánchez³

et al. 2010

Food Additives & Contaminants: Part A

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Many cooking utensils are made of nylon, a material that may incorporate azodyes and where primary aromatic amines (PAAs) are the starting substances. Moreover, aromatic amines may also be present as technical impurities. Another source of PAAs could be aromatic isocyanates used as monomers in the production of polyurethanes. The aim of this work was to validate a simple LC-MS/MS method for the determination of eight primary aromatic amines (m-phenylenediamine, 2,6- and 2,4-toluenediamine, 1,5-diaminonaphthalene, aniline, 4,4'-diaminonaphenylether, 4,4'-methylenedianiline and 3,3'-dimethylbenzidine) in the aqueous food simulant 3% acetic acid (w/v). The detection limits calculated were adequate with respect to present legislation. The method was validated at four concentration levels (2, 5 10 and 20 microg kg(-1)). Global internal reproducibility was in the range 5.6-21.4% (RSD(R)) depending on the compound and concentration. Mean recoveries for all levels varied between 89 and 100%, depending on the amine. A total of 39 samples of cooking utensils were analyzed using the described method and the results obtained after the third migration test were not compliant in approximately half of the samples.

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Section: Introductionmentioning

confidence: 99%

Validation of a liquid chromatography–mass spectrometry method for determining the migration of primary aromatic amines from cooking utensils and its application to actual samples

Sendón

Bustos²,

Sánchez³

et al. 2010

Food Additives & Contaminants: Part A

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show abstract

Current literature in mass spectrometry

2005

J. Mass Spectrom.

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In order to keep subscribers up‐to‐date with the latest developments in their field, John Wiley & Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of mass spectrometry. Each bibliography is divided into 11 sections: 1 Books, Reviews & Symposia; 2 Instrumental Techniques & Methods; 3 Gas Phase Ion Chemistry; 4 Biology/Biochemistry: Amino Acids, Peptides & Proteins; Carbohydrates; Lipids; Nucleic Acids; 5 Pharmacology/Toxicology; 6 Natural Products; 7 Analysis of Organic Compounds; 8 Analysis of Inorganics/Organometallics; 9 Surface Analysis; 10 Environmental Analysis; 11 Elemental Analysis. Within each section, articles are listed in alphabetical order with respect to author (6 Weeks journals ‐ Search completed at 15th. Dec. 2004)

show abstract

Direct analysis of some diamines in food simulants used for migration tests by electrospray ionization tandem mass spectrometry

Cited by 2 publications

References 17 publications

Validation of a liquid chromatography–mass spectrometry method for determining the migration of primary aromatic amines from cooking utensils and its application to actual samples

Validation of a liquid chromatography–mass spectrometry method for determining the migration of primary aromatic amines from cooking utensils and its application to actual samples

Current literature in mass spectrometry

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