Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry.

Perez, Mary Ângela Favaro; Daniel, Daniela; Padula, Marisa; do Lago, Claudimir Lucio; Bottoli, Carla Beatriz Grespan

Perez, Mary Ângela Favaro; Daniel, Daniela; Padula, Marisa; do Lago, Claudimir Lucio; Bottoli, Carla Beatriz Grespan.

Afiliação

Perez MÂF; Institute of Food Technology (Ital), Packaging Technology Center (Cetea), Av. Brasil, 2880 13070-178 Campinas, SP, Brazil; Institute of Chemistry, University of Campinas, P.O. Box 6154, 13083-970 Campinas, SP, Brazil.
Daniel D; Institute of Chemistry, University of São Paulo, Av. Prof. Lineu Prestes 748, 05508-000 São Paulo, SP, Brazil.
Padula M; Institute of Food Technology (Ital), Packaging Technology Center (Cetea), Av. Brasil, 2880 13070-178 Campinas, SP, Brazil.
do Lago CL; Institute of Chemistry, University of São Paulo, Av. Prof. Lineu Prestes 748, 05508-000 São Paulo, SP, Brazil.
Bottoli CBG; Institute of Chemistry, University of Campinas, P.O. Box 6154, 13083-970 Campinas, SP, Brazil. Electronic address: carlab@unicamp.br.

Food Chem ; 362: 129902, 2021 Nov 15.

Article em En | MEDLINE | ID: mdl-34175690

RESUMO

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 µg 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.

Assuntos

Aminas/análise; Utensílios de Alimentação e Culinária; Eletroforese Capilar; Espectrometria de Massas em Tandem; Compostos de Anilina/análise; Calibragem; Eletroforese Capilar/métodos; Reprodutibilidade dos Testes

Palavras-chave

2,4-Diaminotoluene (PubChem CID: 7261); 2,6-Diaminotoluene (PubChem CID: 13205); 2,6-Dimethylaniline (PubChem CID: 6896); 2-Methoxy-5-methylaniline (PubChem CID: 8445); 2-Naphthylamine (PubChem CID: 7057); 3,3'-Dimethylbenzidine (PubChem CID: 8413); 3-Chloro-4-fluoroaniline (PubChem CID: 9708); 4,4'-Diaminodiphenyl sulfide (PubChem CID: 8765); 4,4'-Diaminodiphenylmethane (PubChem CID: 7577); 4,4'-Methylene-bis-(2-methylaniline) (PubChem CID: 13283); 4,4'-Oxydianiline (PubChem CID: 7579); 4-Aminoazobenzene (PubChem CID: 6051); 4-Aminobiphenyl (PubChem CID: 7102); 4-Chloro-2-methylaniline (PubChem CID: 7251); 4-Chloroaniline (PubChem CID: 7812); Aniline (PubChem CID: 6115); Benzidine (PubChem CID: 7111); Capillary electrophoresis; Cooking utensils; Electrospray; Mass spectrometry; Primary aromatic amines; o-Anisidine (PubChem CID: 7000); o-Toluidine (PubChem CID: 7242)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Eletroforese Capilar / Utensílios de Alimentação e Culinária / Espectrometria de Massas em Tandem / Aminas Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido

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