Analysis of patulin in pear- and apple-based foodstuffs by liquid chromatography electrospray ionization tandem mass spectrometry.

A liquid chromatography electrospray ionization tandem mass spectrometry method for the determination of patulin in apple- and pear-based foodstuffs was developed. The sample preparation is based on the QuEChERS procedure involving an initial extraction step with water and acetonitrile, followed by a partitioning step after the addition of magnesium sulfate and sodium chloride. The cleanup was performed by using dispersive solid-phase extraction with a mixture of magnesium sulfate, primary secondary amine sorbent, and n-octadecylsiloxane sorbent added together to the extract. The cleaned extract was finally evaporated and reconstituted in water prior to injection. Quantitation was performed by isotope dilution using ((13)C(7))-patulin as internal standard. The method was first fully validated in three different baby food products including apple-pear juice, apple-pear puree, and infant cereals. Then the scope of application of the method was extended to pear concentrate, raw apples, apple flakes (naturally contaminated), dried apples, and yogurt. The sensitivity achieved by the method in all matrices gave limits of detection (LOD) and quantitation (LOQ) of ≤0.5 and ≤10 µg/kg, respectively, which was compliant with maximum levels settled in Commission Regulation (EC) No. 1881/2006. Method performances for all matrices also fulfilled the criteria established in the CEN/TR 16059:2010 document. Indeed, recoveries were within the 94-104% range; relative standard deviations of repeatability (RSD(r)) and intermediate reproducibility (RSD(IR)) were ≤7.5 and ≤13.0%, respectively, and trueness in an infant apple drink (FAPAS 1642) was measured at 99%.

Rapid identification of inorganic salts using energy dispersive X-ray fluorescence.

A simple method for the rapid identification of inorganic salts used as raw materials during food production has been established using energy dispersive X-ray fluorescence (EDXRF). Intensities of Na, Mg, P, S, Cl, K, Ca, Mn, Fe, Cu, Zn Kalpha peaks have been measured. The treatment and comparison of the respective intensities allowed a rapid identification of inorganic salts. Two different methods of data treatment have been tested: K nearest neighbours (KNN) and centroids. Using cross validation on a database containing 140 samples representing 31 classes, a total of 98% of samples were well identified.

ED-XRF as a tool for rapid minerals control in milk-based products.

An ED-XRF method for the rapid determination of a series of analytes (phosphorus, sulfur, chlorine, potassium, calcium, iron, zinc) in milk-based products has been developed and validated. The investigated samples were commercial products obtained from various parts of the world. Reference values measured by inductively-coupled plasma-optical emission spectroscopy and by potentiometry for chloride were used to calibrate the ED-XRF. Calibrations were established with 30 samples, and validation was made using a second set of 30 samples. An evaluation of this alternative method was done by comparison with data from the reference methods. Pellets of 4 g were prepared under 2 tons of pressure. For each sample, 3 pellets were prepared and analyzed. Limits of quantification and repeatabilities were evaluated for the described analytes.

Determination of total tin in canned food using inductively coupled plasma atomic emission spectroscopy.

Tin is considered to be a priority contaminant by the Codex Alimentarius Commission. Tin can enter foods either from natural sources, environmental pollution, packaging material or pesticides. Higher concentrations are found in processed food and canned foods. Dissolution of the tinplate depends on the of food matrix, acidity, presence of oxidising reagents (anthocyanin, nitrate, iron and copper) presence of air (oxygen) in the headspace, time and storage temperature. To reduce corrosion and dissolution of tin, nowadays cans are usually lacquered, which gives a marked reduction of tin migration into the food product. Due to the lack of modern validated published methods for food products, an ICP-AES (Inductively coupled plasma-atomic emission spectroscopy) method has been developed and evaluated. This technique is available in many laboratories in the food industry and is more sensitive than atomic absorption. Conditions of sample preparation and spectroscopic parameters for tin measurement by axial ICP-AES were investigated for their ruggedness. Two methods of preparation involving high-pressure ashing or microwave digestion in volumetric flasks were evaluated. They gave complete recovery of tin with similar accuracy and precision. Recoveries of tin from spiked products with two levels of tin were in the range 99+/-5%. Robust relative repeatabilities and intermediate reproducibilities were <5% for different food matrices containing >30 mg/kg of tin. Internal standard correction (indium or strontium) did not improve the method performance. Three emission lines for tin were tested (189.927, 283.998 and 235.485 nm) but only 189.927 nm was found to be robust enough with respect to interferences, especially at low tin concentrations. The LOQ (limit of quantification) was around 0.8 mg/kg at 189.927 nm. A survey of tin content in a range of canned foods is given.