The Experts below are selected from a list of 1860 Experts worldwide ranked by ideXlab platform
Carla B G Bottoli - One of the best experts on this subject based on the ideXlab platform.
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determination of primary aromatic amines from Cooking Utensils by capillary electrophoresis tandem mass spectrometry
Food Chemistry, 2021Co-Authors: Mary ângela Favaro Perez, Daniela Daniel, Marisa Padula, Claudimir Lucio Do Lago, Carla B G BottoliAbstract:Abstract 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.
Jens Hojslev Petersen - One of the best experts on this subject based on the ideXlab platform.
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specific determination of 20 primary aromatic amines in aqueous food simulants by liquid chromatography electrospray ionization tandem mass spectrometry
Journal of Chromatography A, 2005Co-Authors: Sarah Kelly Mortensen, Xenia Trier, Annie Foverskov, Jens Hojslev PetersenAbstract:Abstract A multi-analyte method without any pre-treatment steps using reversed-phase liquid chromatography–electrospray ionization-tandem mass spectrometry (LC–ESI-MS/MS) was developed and applied for the determination of 20 primary aromatic amines (PAA) associated with polyurethane (PUR) products or azo-colours. The method was validated in-house for water and 3% acetic acid food simulants using spiked migrates from plastic laminates. Detection limits ranged from 0.27 to 3 μg amine/L food simulants, and RSD values of within-laboratory reproducibility at the 2 μg PAA/L level ranged from 3.9 to 19%. PAA migration from plastic laminates and black nylon Cooking Utensils were determined with the method, and high levels of 4,4′-methylenedianiline and aniline were found in migrates from about half of the tested Cooking Utensils. The method fulfils present legislative demands in the EU for screening and verification of PAA migration from food contact materials.
Mary ângela Favaro Perez - One of the best experts on this subject based on the ideXlab platform.
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determination of primary aromatic amines from Cooking Utensils by capillary electrophoresis tandem mass spectrometry
Food Chemistry, 2021Co-Authors: Mary ângela Favaro Perez, Daniela Daniel, Marisa Padula, Claudimir Lucio Do Lago, Carla B G BottoliAbstract:Abstract 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.
Sarah Kelly Mortensen - One of the best experts on this subject based on the ideXlab platform.
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specific determination of 20 primary aromatic amines in aqueous food simulants by liquid chromatography electrospray ionization tandem mass spectrometry
Journal of Chromatography A, 2005Co-Authors: Sarah Kelly Mortensen, Xenia Trier, Annie Foverskov, Jens Hojslev PetersenAbstract:Abstract A multi-analyte method without any pre-treatment steps using reversed-phase liquid chromatography–electrospray ionization-tandem mass spectrometry (LC–ESI-MS/MS) was developed and applied for the determination of 20 primary aromatic amines (PAA) associated with polyurethane (PUR) products or azo-colours. The method was validated in-house for water and 3% acetic acid food simulants using spiked migrates from plastic laminates. Detection limits ranged from 0.27 to 3 μg amine/L food simulants, and RSD values of within-laboratory reproducibility at the 2 μg PAA/L level ranged from 3.9 to 19%. PAA migration from plastic laminates and black nylon Cooking Utensils were determined with the method, and high levels of 4,4′-methylenedianiline and aniline were found in migrates from about half of the tested Cooking Utensils. The method fulfils present legislative demands in the EU for screening and verification of PAA migration from food contact materials.
Daniela Daniel - One of the best experts on this subject based on the ideXlab platform.
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determination of primary aromatic amines from Cooking Utensils by capillary electrophoresis tandem mass spectrometry
Food Chemistry, 2021Co-Authors: Mary ângela Favaro Perez, Daniela Daniel, Marisa Padula, Claudimir Lucio Do Lago, Carla B G BottoliAbstract:Abstract 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.