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dc.contributor.authorPerez, Mary Angela Favaro; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-09-08T18:40:41Z-
dc.date.availablePT_Br
dc.date.available2022-09-08T18:40:41Z-
dc.date.copyright-
dc.date.issued2021-
dc.identifierPT_Br
dc.identifier.citationFood Chemistry, v. 362, 129902, 2021. https://doi.org/10.1016/j.foodchem.2021.129902.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/440-
dc.description.abstractThis 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.pt_BR
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dc.publisherElsevierpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectPrimary aromatic aminespt_BR
dc.subjectCooking utensilspt_BR
dc.subjectMass spectrometrypt_BR
dc.subjectElectrospraypt_BR
dc.subjectCapillary electrophoresispt_BR
dc.titleDetermination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometrypt_BR
dc.typeArticlept_BR
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