分析用于生产纸质食品接触材料的原材料中的全氟和多氟烷基物质 (PFAS) - 评估 LC-MS/MS 与总氟和可萃取有机氟的比较。

IF 2.3 3区 农林科学 Q2 CHEMISTRY, APPLIED Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment Pub Date : 2024-05-01 Epub Date: 2024-03-26 DOI:10.1080/19440049.2024.2332334
Milica Jovanović, Viktoria Müller, Jörg Feldmann, Erich Leitner
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引用次数: 0

摘要

由于全氟和多氟烷基物质 (PFAS) 在环境中的存在、其持久性和潜在的健康风险,对其进行分析已变得至关重要。这些化合物通常用作食品接触材料 (FCM) 的涂层,以提供防水和防油脂的特性。全氟辛烷磺酸进入人体的途径之一是直接食用受污染的食物,或间接从食品接触材料迁移到食物中。本研究旨在调查纸质含氟聚合物的初始污染源。我们分析了用于生产食品包装的纸质材料(包括新鲜纤维和二次材料)中是否存在全氟辛烷磺酸。样品经提取后,使用 LC 串联质谱(LC-MS/MS)目标方法分析了 23 种不同的 PFAS 物质。这种分析技术能以高灵敏度检测特定的、易电离的 PFAS。不过,这种方法的一个缺点是只能鉴定出目前已知的不到 1%的全氟辛烷磺酸。因此,我们使用燃烧离子色谱法 (CIC) 来确定可萃取有机氟化合物 (EOF) 的含量,并将其与总氟含量进行比较。使用 LC-MS/MS 进行的目标分析测得的 PFAS 平均总浓度为 0.17 纳克 g-1 样品。我们的研究表明,主要的 PFAS 污染发生在回收过程中,因为所有检测到目标 PFAS 的样品都属于二次材料。最常检测到的分析物是 PFOA 和 PFOS,分别在 90% 和 62% 的样品中检测到,其次是 PFBS(在 29% 的样品中检测到)。CIC 显示,通过 LC-MS/MS 检测到的 PFAS 平均占总氟含量的 2.7 × 10-4%,而在所有检测到的样品中,EOF 都低于 LOD。这一结果凸显了准确测定 PFAS 化合物的复杂性,显示了所选方法能提供什么样的信息。
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Analysis of per- and polyfluoroalkyl substances (PFAS) in raw materials intended for the production of paper-based food contact materials - evaluating LC-MS/MS versus total fluorine and extractable organic fluorine.

Per- and polyfluoroalkyl substances (PFAS) analysis has become crucial due to their presence in the environment, their persistence and potential health risks. These compounds are commonly used in food contact materials (FCM) as a coating to provide water and grease-repellent properties. One of the pathways for PFAS to enter the human body is either through direct consumption of contaminated food or indirectly through migration from FCM into food. The purpose of this study was to investigate where the initial contamination of paper FCM occurs. We analysed paper material consisting of fresh fibre and secondary materials, intended to produce food packaging for the presence of PFAS. The samples were extracted and analysed for 23 different PFAS substances using the targeted approach with LC tandem mass spectrometry (LC-MS/MS). This analytical technique detects specific, easily ionisable PFAS with high sensitivity. However, one drawback of this approach is that it allows the identification of less than 1% of the PFAS known today. For this reason, we used combustion ion chromatography (CIC) to determine the content of extractable organic fluorine compounds (EOF) and compare it to the total fluorine content. The targeted analysis using LC-MS/MS measured an average sum concentration of PFAS of 0.17 ng g-1 sample. Our research shows that the primary PFAS contamination happens during the recycling process since all of the samples in which the targeted PFAS were measured belonged to the secondary material. The most frequently detected analytes were PFOA and PFOS, detected in 90% and 62% of the samples, respectively, followed by PFBS (in 29% of the samples). CIC showed that measured PFAS via LC-MS/MS amount to an average of 2.7 × 10-4% of total fluorine content, whereas the EOF was under the LOD in all of the measured samples. This result highlights the complexity of the accurate determination of PFAS compounds, displaying what kind of information the chosen methods provide.

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来源期刊
CiteScore
7.40
自引率
6.90%
发文量
136
审稿时长
3 months
期刊介绍: Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.
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