GC/MS Method for the Determination of Adipate Plasticizers in Ham Sausage and Its Application to Kinetic and Penetration Studies
A GC/MS method was developed and successfully validated for the determination of adipate plasticizers in ham sausage migrated from polyvinylidene chloride (PVDC) packaging film. The sample pretreatment includes liquid extraction, solvent evaporation, and reconstitution before and after solid phase e...
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| Veröffentlicht in: | Journal of food science 2009-06, Vol.74 (5), p.C392-C398 |
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| creator | Wei, D.Y Wang, M.L Guo, Z.Y Wang, S Li, H.L Zhang, H.N Gai, P.P |
| description | A GC/MS method was developed and successfully validated for the determination of adipate plasticizers in ham sausage migrated from polyvinylidene chloride (PVDC) packaging film. The sample pretreatment includes liquid extraction, solvent evaporation, and reconstitution before and after solid phase extraction (SPE). For the 5 adipate plasticizers studied, the SPE process with Oasis MAX cartridge showed an extraction efficiency from 85.7% to 106%, and the calibration curves are all linear in the range of 5 to 1000 ng/g with correlation coefficients greater than 0.998. The method proved to be accurate and precise; the average intraday recovery ranges from 85.4% to 114.6% with a %CV value from 2.5 to 11.3, and the average interday recovery from 83.6% to 118.5% with a %CV value from 2.8 to 15.6, respectively, for the adipate plasticizers. The method is sensitive and was effectively applied in the kinetic and penetration studies of the adipate plasticizers migrating from food-grade PVDC packaging film into ham sausage. The experimental data showed that approximately 6.8% of dibutyl adipate (DBA) in the packaging film migrated into the ham sausage in 4 mo and the migration reached the innermost portion of the sausage in 6 mo. |
| doi_str_mv | 10.1111/j.1750-3841.2009.01183.x |
| format | Article |
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The sample pretreatment includes liquid extraction, solvent evaporation, and reconstitution before and after solid phase extraction (SPE). For the 5 adipate plasticizers studied, the SPE process with Oasis MAX cartridge showed an extraction efficiency from 85.7% to 106%, and the calibration curves are all linear in the range of 5 to 1000 ng/g with correlation coefficients greater than 0.998. The method proved to be accurate and precise; the average intraday recovery ranges from 85.4% to 114.6% with a %CV value from 2.5 to 11.3, and the average interday recovery from 83.6% to 118.5% with a %CV value from 2.8 to 15.6, respectively, for the adipate plasticizers. The method is sensitive and was effectively applied in the kinetic and penetration studies of the adipate plasticizers migrating from food-grade PVDC packaging film into ham sausage. The experimental data showed that approximately 6.8% of dibutyl adipate (DBA) in the packaging film migrated into the ham sausage in 4 mo and the migration reached the innermost portion of the sausage in 6 mo.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2009.01183.x</identifier><identifier>PMID: 19646033</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>accuracy ; adipate plasticizers ; Adipates - analysis ; adipic acid ; Animals ; Biological and medical sciences ; Calibration ; food analysis ; food composition ; food contamination ; Food Contamination - analysis ; Food industries ; Food packaging ; Food Packaging - methods ; Food science ; Fundamental and applied biological sciences. Psychology ; gas chromatography ; Gas Chromatography-Mass Spectrometry - methods ; GC/MS ; ham ; ham sausage ; Kinetics ; mass spectrometry ; Meat and meat product industries ; Meat Products - analysis ; migration ; packaging materials migration ; Permeability ; plasticizers ; Plasticizers - analysis ; Polyvinyl Chloride - analogs & derivatives ; polyvinylidene chloride ; Pork ; Reproducibility of Results ; resistance to penetration ; sausages ; Sensitivity and Specificity ; Solid Phase Extraction ; Swine</subject><ispartof>Journal of food science, 2009-06, Vol.74 (5), p.C392-C398</ispartof><rights>2009 Institute of Food Technologists</rights><rights>2009 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jun/Jul 2009</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4883-6b098e06715e2501f9eb074d40439dc6351fb8b81db0d09e38bb165553c3dd543</citedby><cites>FETCH-LOGICAL-c4883-6b098e06715e2501f9eb074d40439dc6351fb8b81db0d09e38bb165553c3dd543</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2009.01183.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2009.01183.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21562856$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19646033$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wei, D.Y</creatorcontrib><creatorcontrib>Wang, M.L</creatorcontrib><creatorcontrib>Guo, Z.Y</creatorcontrib><creatorcontrib>Wang, S</creatorcontrib><creatorcontrib>Li, H.L</creatorcontrib><creatorcontrib>Zhang, H.N</creatorcontrib><creatorcontrib>Gai, P.P</creatorcontrib><title>GC/MS Method for the Determination of Adipate Plasticizers in Ham Sausage and Its Application to Kinetic and Penetration Studies</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>A GC/MS method was developed and successfully validated for the determination of adipate plasticizers in ham sausage migrated from polyvinylidene chloride (PVDC) packaging film. The sample pretreatment includes liquid extraction, solvent evaporation, and reconstitution before and after solid phase extraction (SPE). For the 5 adipate plasticizers studied, the SPE process with Oasis MAX cartridge showed an extraction efficiency from 85.7% to 106%, and the calibration curves are all linear in the range of 5 to 1000 ng/g with correlation coefficients greater than 0.998. The method proved to be accurate and precise; the average intraday recovery ranges from 85.4% to 114.6% with a %CV value from 2.5 to 11.3, and the average interday recovery from 83.6% to 118.5% with a %CV value from 2.8 to 15.6, respectively, for the adipate plasticizers. The method is sensitive and was effectively applied in the kinetic and penetration studies of the adipate plasticizers migrating from food-grade PVDC packaging film into ham sausage. The experimental data showed that approximately 6.8% of dibutyl adipate (DBA) in the packaging film migrated into the ham sausage in 4 mo and the migration reached the innermost portion of the sausage in 6 mo.</description><subject>accuracy</subject><subject>adipate plasticizers</subject><subject>Adipates - analysis</subject><subject>adipic acid</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Calibration</subject><subject>food analysis</subject><subject>food composition</subject><subject>food contamination</subject><subject>Food Contamination - analysis</subject><subject>Food industries</subject><subject>Food packaging</subject><subject>Food Packaging - methods</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography</subject><subject>Gas Chromatography-Mass Spectrometry - methods</subject><subject>GC/MS</subject><subject>ham</subject><subject>ham sausage</subject><subject>Kinetics</subject><subject>mass spectrometry</subject><subject>Meat and meat product industries</subject><subject>Meat Products - analysis</subject><subject>migration</subject><subject>packaging materials migration</subject><subject>Permeability</subject><subject>plasticizers</subject><subject>Plasticizers - analysis</subject><subject>Polyvinyl Chloride - analogs & derivatives</subject><subject>polyvinylidene chloride</subject><subject>Pork</subject><subject>Reproducibility of Results</subject><subject>resistance to penetration</subject><subject>sausages</subject><subject>Sensitivity and Specificity</subject><subject>Solid Phase Extraction</subject><subject>Swine</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkFFv0zAUhS0EYmXwF8BC4jGZHceO84JUdawdtKMjTHu0nNjZXNIk2K7W7YmfjrNU5RU_2Ne63zn36gAAMYpxOGebGGcURYSnOE4QymOEMSfx_gWYHBsvwQShJIkwTrMT8Ma5DRr-hL0GJzhnKUOETMCf-exsVcCV9vedgnVnob_X8Fx7bbemld50LexqOFWml17DdSOdN5V50tZB08KF3MJC7py801C2Cl56B6d935hqlPoOfjOtDpLn9lqH2o6twu-U0e4teFXLxul3h_cU3Fx8-TlbRMvv88vZdBlVKeckYiXKuUYsw1QnFOE61yXKUpWilOSqYoTiuuQlx6pECuWa8LLEjFJKKqIUTckp-Dj69rb7vdPOi023s20YKXCeBpM8yQLER6iynXNW16K3Zivto8BIDMmLjRgCFkPAYkhePCcv9kH6_uC_K7da_RMeog7ApwMgXSWb2sq2Mu7IJZiyhFMWuM8j92Aa_fjfC4ivF-fFUAaDaDQwzuv90UDaX4JlJKPi9mourtfLq-vbHyuxCPyHka9lJ-SdDUvdFAnCBGFGwkXJX1Vjtok</recordid><startdate>200906</startdate><enddate>200906</enddate><creator>Wei, D.Y</creator><creator>Wang, M.L</creator><creator>Guo, Z.Y</creator><creator>Wang, S</creator><creator>Li, H.L</creator><creator>Zhang, H.N</creator><creator>Gai, P.P</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200906</creationdate><title>GC/MS Method for the Determination of Adipate Plasticizers in Ham Sausage and Its Application to Kinetic and Penetration Studies</title><author>Wei, D.Y ; Wang, M.L ; Guo, Z.Y ; Wang, S ; Li, H.L ; Zhang, H.N ; Gai, P.P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4883-6b098e06715e2501f9eb074d40439dc6351fb8b81db0d09e38bb165553c3dd543</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>accuracy</topic><topic>adipate plasticizers</topic><topic>Adipates - analysis</topic><topic>adipic acid</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Calibration</topic><topic>food analysis</topic><topic>food composition</topic><topic>food contamination</topic><topic>Food Contamination - analysis</topic><topic>Food industries</topic><topic>Food packaging</topic><topic>Food Packaging - methods</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography</topic><topic>Gas Chromatography-Mass Spectrometry - methods</topic><topic>GC/MS</topic><topic>ham</topic><topic>ham sausage</topic><topic>Kinetics</topic><topic>mass spectrometry</topic><topic>Meat and meat product industries</topic><topic>Meat Products - analysis</topic><topic>migration</topic><topic>packaging materials migration</topic><topic>Permeability</topic><topic>plasticizers</topic><topic>Plasticizers - analysis</topic><topic>Polyvinyl Chloride - analogs & derivatives</topic><topic>polyvinylidene chloride</topic><topic>Pork</topic><topic>Reproducibility of Results</topic><topic>resistance to penetration</topic><topic>sausages</topic><topic>Sensitivity and Specificity</topic><topic>Solid Phase Extraction</topic><topic>Swine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wei, D.Y</creatorcontrib><creatorcontrib>Wang, M.L</creatorcontrib><creatorcontrib>Guo, Z.Y</creatorcontrib><creatorcontrib>Wang, S</creatorcontrib><creatorcontrib>Li, H.L</creatorcontrib><creatorcontrib>Zhang, H.N</creatorcontrib><creatorcontrib>Gai, P.P</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wei, D.Y</au><au>Wang, M.L</au><au>Guo, Z.Y</au><au>Wang, S</au><au>Li, H.L</au><au>Zhang, H.N</au><au>Gai, P.P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>GC/MS Method for the Determination of Adipate Plasticizers in Ham Sausage and Its Application to Kinetic and Penetration Studies</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2009-06</date><risdate>2009</risdate><volume>74</volume><issue>5</issue><spage>C392</spage><epage>C398</epage><pages>C392-C398</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>A GC/MS method was developed and successfully validated for the determination of adipate plasticizers in ham sausage migrated from polyvinylidene chloride (PVDC) packaging film. The sample pretreatment includes liquid extraction, solvent evaporation, and reconstitution before and after solid phase extraction (SPE). For the 5 adipate plasticizers studied, the SPE process with Oasis MAX cartridge showed an extraction efficiency from 85.7% to 106%, and the calibration curves are all linear in the range of 5 to 1000 ng/g with correlation coefficients greater than 0.998. The method proved to be accurate and precise; the average intraday recovery ranges from 85.4% to 114.6% with a %CV value from 2.5 to 11.3, and the average interday recovery from 83.6% to 118.5% with a %CV value from 2.8 to 15.6, respectively, for the adipate plasticizers. The method is sensitive and was effectively applied in the kinetic and penetration studies of the adipate plasticizers migrating from food-grade PVDC packaging film into ham sausage. The experimental data showed that approximately 6.8% of dibutyl adipate (DBA) in the packaging film migrated into the ham sausage in 4 mo and the migration reached the innermost portion of the sausage in 6 mo.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>19646033</pmid><doi>10.1111/j.1750-3841.2009.01183.x</doi><tpages>7</tpages></addata></record> |
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| subjects | accuracy adipate plasticizers Adipates - analysis adipic acid Animals Biological and medical sciences Calibration food analysis food composition food contamination Food Contamination - analysis Food industries Food packaging Food Packaging - methods Food science Fundamental and applied biological sciences. Psychology gas chromatography Gas Chromatography-Mass Spectrometry - methods GC/MS ham ham sausage Kinetics mass spectrometry Meat and meat product industries Meat Products - analysis migration packaging materials migration Permeability plasticizers Plasticizers - analysis Polyvinyl Chloride - analogs & derivatives polyvinylidene chloride Pork Reproducibility of Results resistance to penetration sausages Sensitivity and Specificity Solid Phase Extraction Swine |
| title | GC/MS Method for the Determination of Adipate Plasticizers in Ham Sausage and Its Application to Kinetic and Penetration Studies |
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