Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry

• Published in: Food chemistry 2021-11, Vol.362, p.129902-129902, Article 129902
• Main Authors: Perez, Mary Ângela Favaro, Daniel, Daniela, Padula, Marisa, do Lago, Claudimir Lucio, Bottoli, Carla Beatriz Grespan
• Format: Article
• Language: English
• Subjects: Capillary electrophoresis; Cooking utensils; Electrospray; Mass spectrometry; Primary aromatic amines
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.129902

•Primary aromatic amines (PAAs) are analyzed by CE-MS/MS for the first time.•Primary aromatic amines were determined in cooking utensils.•Around 28% of the cooking utensils analyzed were out of compliance.•Black cooking utensils made of polyamide presented high concentration of PAAs. 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.