Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/440
Título: Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry
Autor(es): Perez, Mary Angela Favaro; et al.







Palavras-chave: Primary aromatic amines
Cooking utensils
Mass spectrometry
Electrospray
Capillary electrophoresis
Data do documento: 2021
Editor: Elsevier
Citação: Food Chemistry, v. 362, 129902, 2021. https://doi.org/10.1016/j.foodchem.2021.129902.
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.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/440
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