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Development of a pretreatment method for determination of levels of perfluorinated compounds in foods according to fat and protein contents

지방과 단백질 함량에 따른 식품의 과불화화합물 분석을 위한 전처리 방법 확립

  • Bang, Sunah (Department of Food Technology & Service, Eulji University) ;
  • Park, Na-youn (Department of Health, Environment & Safety, Eulji University) ;
  • Hwang, Youngrim (Department of Food Science and Engineering, Ehwa Womans University) ;
  • Kang, Gil Jin (Food Contaminants Division, National Institute of Food and Drug Safety Evalution, Ministry of Food and Drug Safety) ;
  • Kim, Hye-Jeong (Food Contaminants Division, National Institute of Food and Drug Safety Evalution, Ministry of Food and Drug Safety) ;
  • Kang, Young-Woon (Food Contaminants Division, National Institute of Food and Drug Safety Evalution, Ministry of Food and Drug Safety) ;
  • Kho, Younglim (Department of Health, Environment & Safety, Eulji University) ;
  • Kim, Jung Hoan (Department of Food Technology & Service, Eulji University)
  • 방선아 (을지대학교 식품산업외식학과) ;
  • 박나연 (을지대학교 보건환경안전학과) ;
  • 황영림 (이화여자대학교 식품공학과) ;
  • 강길진 (식품의약품안전처 식품의약품안전평가원 오염물질과) ;
  • 김혜정 (식품의약품안전처 식품의약품안전평가원 오염물질과) ;
  • 강영운 (식품의약품안전처 식품의약품안전평가원 오염물질과) ;
  • 고영림 (을지대학교 보건환경안전학과) ;
  • 김정환 (을지대학교 식품산업외식학과)
  • Received : 2017.08.21
  • Accepted : 2017.11.13
  • Published : 2018.02.28

Abstract

Perfluorinated compounds (PFCs) have recently been recognized as global environmental pollutants. This study was performed to develop an analytical method for determination of levels of PFCs in food by LC-MS/MS. One hundred and nine food products were divided into two groups based on their fat and protein contents (high and low), following which samples containing high fat and protein contents were pooled and subjected to pretreatment consisting of enzymatic degradation and hexane extraction. The limit of detection of 17 PFCs in the samples were in the range of 0.013-0.145 ng/g. The degrees of precision of detection for group 1 (samples with low fat and protein contents) and group 2 (samples with high fat and protein contents) were 0.8-21.1 and 1.7-28.2%, respectively, with an accuracy of 78.8-109.8% for group 1 and 80-114.5% for group 2. This study indicated that pretreatment of high fat and protein foods with enzymatic degradation and hexane extraction would improve the detection of PFCs in food.

Keywords

perfluorinated compounds;LC-MS/MS;fat content;enzyme treatment

Acknowledgement

Supported by : 식품의약품안전평가원

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