Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decomposition.

Decomposition in seafood products in the United States is monitored by the Food and Drug Administration (FDA) laboratories using sensory testing, which requires highly trained analysts. A large-volume headspace (LVHS) gas chromatography/mass spectrometry (GC/MS) method was developed to generate analytical results that can be directly compared to sensory evaluation. Headspace vapor was withdrawn from a 1-L vial containing 50 g seafood sample using a large volume headspace autosampler. Various volatile compounds were collected simultaneously. Analytes were preconcentrated by a capillary column trapping system and then sent through a cryo-focuser mounted onto the GC injector. A selected ion monitoring (SIM) MS acquisition method was used to selectively monitor 38 compounds of interest. Samples of red snapper, croaker, weakfish, mahi-mahi, black tiger shrimp, yellowfin tuna, and sockeye salmon that have been assessed and scored by an FDA National Seafood Sensory Expert (NSSE) were used for method performance evaluation. Characteristic compounds potentially associated with seafood quality deterioration for each seafood species were identified by quantitative analysis using pooled matrix-matched calibrations and two-sample t-test statistical analysis. Classification of fresh and decomposed samples was visualized on the analysis of variance (ANOVA)-principal component analysis (PCA) score plots. The results determined that the LVHS-GC/MS technique appeared promising as a screening tool to identify compounds representative of sensory analysis.

Determination of phthalate concentrations in paper-based fast food packaging available on the U.S. market.

Phthalates are one of many chemical compounds that are used as plasticisers. Packaging can transfer plasticisers to the surfaces of foods or other materials. A recent study suggested a link between fast food consumption and increased urine phthalate metabolites even though phthalates are most commonly found in food contact materials made of PVC while fast food packaging is most commonly composed of paper and paper board. Phthalates in PVC are usually present in percent concentrations. In non-PVC food contact materials, such as paper or paperboard, the concentrations, if any, are expected to be significantly lower which can greatly impact the analytical method used for their determination. Due to the widespread use of plasticised PVC in many commercial applications, background concentrations of phthalates are a concern for trace concentration analyses and background contamination must be avoided when performing these analyses. A glassware cleaning method was developed and a solvent extraction with dichloromethane and hexane was used to extract phthalates from paper-based food packaging. The extracts were then analysed using a GC-MS/MS. The minimum reporting concentrations for the method were determined to be 0.10-0.40 µg/g depending on the phthalate investigated. Phthalate concentrations in several different non-PVC printed and unprinted packaging are presented. Of the 54 packaging samples tested, 10 samples contained no reportable concentrations of any of the 6 phthalates investigated. Of those that were reportable, all measured lower than 10 µg/g and in fact, most had concentrations less than 1 µg/g. These data demonstrate that phthalates from fast food packaging do not significantly contribute to overall consumer exposure.

Migration of phenolic brominated flame retardants from contaminated food contact articles into food simulants and foods.

Several food contact articles (FCAs) contaminated with unapproved brominated flame retardants (BFRs) purchased in the US market were analysed and subjected to migration tests. Migration tests were performed in food simulants (water, 3% acetic acid, 10% ethanol and 50% ethanol) and food (milk, coffee and chicken bouillon soup) to evaluate the BFRs mass transfer from the contaminated FCA. The BFRs studied, 2,4,6-tribromophenol (TBP), 3,3',5,5'-tetrabromobisphenol A (TBBPA), and 1,2,5,6,9,10-hexabromocyclododecane (HBCD) were analysed by UHPLC-MS/MS. The method validation parameters were r2 ≥ 0.999, LOD ≤ 0.3 ng mL-1, and RSD ≤ 1.7 % (n = 7). HBCD was not stable under our migration conditions and was not detected in any FCA, food or food simulant, including positive controls. Phenolic BFRs (TBP and TBBPA) migrated at concentrations ranging from non-detected to 73 µg kg-1 in food simulants, and from 1 to 23 µg kg-1 in food. Phenolic BFRs migrated into 50% ethanol food simulant at higher concentrations than in more aqueous food simulants and foods.

Brominated flame retardants (BFRs) in contaminated food contact articles: identification using DART-HRMS and GC-MS.

Any food contact material (FCM) must be approved by the US FDA as being compliant with Title 21 of the Code of Federal regulations Parts 170-199, and/or obtain a non-objection letter through the Food Contact Notification Process, before being placed into the United States market. In the past years, several scientific articles identified FCM or more specifically, food contact articles (FCAs), which were contaminated with brominated flame retardants (BFRs) in the European Union. Prior research has suggested the source of BFR contamination was likely poorly recycled plastics containing waste electrical and electronic equipment (WEEE). We conducted a retail survey to evaluate the presence of BFR-contaminated reusable FCA in the US market. Using a Direct Analysis in Real Time ionisation High-Resolution Mass Spectrometry (DART-HRMS) screening technique and extraction gas chromatography-mass spectrometry (GC-MS) confirmation we were able to identify BFRs present in retail FCAs. Among non-targeted retail samples, 4 of 49 reusable FCAs contained 1-4 BFRs each. The identified BFRs, found in greatest estimated concentrations, were 2,4,6-tribromophenol (TBP), 3,3',5,5'-tetrabromobisphenol A (TBBPA), hexabromocyclododecane (HBCD), decabromodiphenylethane (DBDPE) and decabromodiphenylether (BDE-209). A second targeted FCA sampling (n = 28) confirmed these BFRs persisted in similar articles. Combined sample sets (n = 77) estimated DART false-positive/negative incidences of 5% & 4%, respectively, for BFR screening of FCAs. Because the presence of BFRs in some contaminated FCAs has been demonstrated and since these compounds are possible migrants into food, further studies are warranted. In order to estimate the potential exposure of the identified BFRs and conduct corresponding risk assessments, the next and logical step will be to study the mass transfer of BFRs from the contaminated FCM into food simulants and food.

Investigation of food products containing garlic or onion for a false positive sulphite response by LC-MS/MS.

In the US, sulphites must be declared on the label if they are present in concentrations greater than 10 mg/kg (determined as) SO2 because an allergic-like response has been reported in a small subset of the population upon consumption of sulphite-containing products. The most widely used method for sulphite determination, the optimised Monier-Williams (OMW), produces false positive results with vegetables from the Allium (garlic) and Brassica (cabbage) genera due to extraction conditions that are thought to cause endogenous sulphur compounds to release SO2. Recently, an LC-MS/MS method was developed for sulphites but has only been tested with samples that are 100% Allium or Brassica. Since regulatory samples may contain these vegetables as ingredients, additional investigations were necessary to determine the potential extent of false positives. Four blank matrices, chips, phyllo shells, hummus, and quinoa were spiked with various concentrations of onion and garlic powders. The sulphite concentrations were determined using an LC-MS/MS method. The matrix is extracted with a buffered formaldehyde solution, converting free and reversibly bound sulphite to the stable formaldehyde adduct, hydroxymethylsulfonate (HMS). It was determined that even at concentrations up to 8% garlic powder or 2% onion powder, the measured sulphite concentration was below the 10 mg/kg SO2 labelling threshold. Commercial dried garlic powders were evaluated to determine the variation in responses that might be encountered in future regulatory samples. Recovery studies were conducted to determine if these methods would detect added sulphite. The ability to eliminate false positives due to these ingredients will result in a greater reliability in the accurate determination of added sulphite to ensure compliance with labelling requirements.

Comparison and optimization of three commercial methods with an LC-MS/MS method for the determination of sulfites in food and beverages.

Sulfites are food additives found in a large variety of food products to help reduce oxidation and browning. A small subset of the population has "allergic-like" symptoms upon consumption of sulfite containing foods. There are several sulfite detection methods available in the literature that vary in analysis time and required instrumentation. There are also rapid screening tests available that have not been tested extensively for accuracy and precision. In this study, four different methods (an LC-MS/MS method, a spectrophotometric method, a test strip method and a spot test method) were used to determine the sulfite concentration of 10 different commercially sulfited products. Of these methods, the LC-MS/MS and the spectrophotometric method had the most comparable results. The test strips were only accurate at concentrations greater than 50 mg/kg (ppm) SO2. The spot test method was found to be inaccurate with both standard solutions and samples.

Investigation of the primary plasticisers present in polyvinyl chloride (PVC) products currently authorised as food contact materials.

PVC is a common food contact material that is usually plasticised to increase its flexibility. Phthalates are one class of chemical compounds that are often used as plasticisers in PVC in a wide range of industries. They may be used in packaging materials for foods and can also be found in components of certain food processing equipment such as conveyor belts and tubing. Transfer of plasticisers from packaging to foods can occur. In recent years, there has been increased interest in understanding the health effects of phthalates, as well as the possible human exposure levels. However, there is limited information available about the routes of exposure to phthalates. In July 2014, the Chronic Hazard Advisory Panel (CHAP) produced a report for the U.S. Consumer Product Safety Commission detailing the potential health hazards of phthalates and phthalate alternatives. This report listed diet as one factor contributing greater than or equal to 10% of total phthalate exposure. As a result of this report, the U.S. Food and Drug Administration (FDA) is interested in determining the types of the primary plasticiser present in food packaging and processing materials as well as their concentrations. An investigation was conducted of 56 different samples of PVC food packaging and food processing materials available in the US market using a solvent extraction and GC-MS analysis. Nine different plasticisers including three phthalates, di(2-ethylhexyl) phthalate, diisononyl phthalate and diisodecyl phthalate, were identified in the products tested. The plasticiser concentrations ranged from 1 to 53% depending on the types of food contact materials and the type of plasticiser. Overall, it appears that manufacturers are switching away from phthalates as their primary plasticiser to alternate compounds such as ESBO, ATBC, DEHT, DINCH, DEHA and DINA.

Determination of Sulfite in Food by Liquid Chromatography Tandem Mass Spectrometry: Collaborative Study.

Sulfites are added to a wide range of food and beverage products to prevent browning or oxidation. Although most of the population do not experience side effects from consuming sulfites, a small subset has been shown to experience an "allergic-like" response. For this reason, the U.S. Food and Drug Administration requires that sulfites be labeled on all products that contain more than 10 mg/kg (parts per million) sulfur dioxide. The current regulatory method, optimized Monier-Williams (OMW) Official Method 990.28, has been successful in quantifying sulfites in most matrixes, but is time-consuming and has a method detection limit at the regulatory-labeling threshold. Recently, an LC-tandem MS (MS/MS) method was published that was applicable to a wide range of sulfite-containing matrixes. This method converts free and reversibly bound sulfite to the formaldehyde adduct hydroxymethylsulfonate, which could then be separated from matrix constituents using a hydrophilic interaction LC analytical column and subsequently be detected with tandem MS (MS/MS). In this study, multilaboratory validation was conducted with 11 laboratories in the United States and Canada. Four matrixes were spiked at varying concentrations and three additional commercially sulfited matrixes were included. An abbreviated comparison study between the LC-MS/MS and OMW methods was conducted for select samples. Average recoveries for all matrixes ranged from 86 to 114% with RSDr and RSDR values of 4.5-17.5 and 8.6-22.5%, respectively. Further comparisons will be necessary to draw comparisons between the two methods. This method proved to be a faster and more sensitive way to determine sulfites in food and beverages, showing promise for the continuing improvement of enforcement of sulfite labeling requirements to protect individuals who have sulfite sensitivity.

Comparison of multiple methods for the determination of sulphite in Allium and Brassica vegetables.

Sulphites are a family of additives regulated for use worldwide in food products. They must be declared on the label if they are present in concentrations greater than 10 mg kg-1, determined as sulphur dioxide (SO2). The current US regulatory method for sulphites, the optimised Monier-Williams method (OMW), produces false-positive results with vegetables from the Allium (garlic) and Brassica (cabbage) genera due to extraction conditions that are thought to cause endogenous sulphur compounds to release SO2. Recently, modifications to the OMW method (2x MW) were published that reportedly reduced this false-positive in garlic. However, no other vegetables from these genera have been investigated. In addition, an LC-MS/MS method was developed for sulphite analysis, but it has not yet been tested with these problematic matrices. Ten vegetable species were analysed using these sulphite methods (OMW titration, OMW gravimetric, 2x MW and LC-MS/MS) to determine the false-positive rate. Sulphite concentrations > 10 mg kg-1 SO2 were observed with the OMW analyses. The 2x MW method reduced the measured concentration in unsulphited samples to ≤ 10 mg kg-1 SO2 for all matrices analysed. The LC-MS/MS method showed concentrations < 10 mg kg-1 for the Brassica samples, but only displayed a slight reduction in the Allium matrices. Spiked recovery studies were conducted to determine if these methods can detect added sulphite. The 2x MW had recoveries of 17% and 42% for water and fresh garlic, respectively, and the LC-MS/MS had recoveries of 108%, 125%, 116% and 107% for water, fresh garlic, roasted garlic, and hummus, respectively. The low recoveries of the 2x MW may indicate that sulphur compounds cannot be properly quantified with this method. The ability to eliminate false-positives will enable accurate determination of added sulphite to ensure compliance with sulphite labelling requirements.

Development of a liquid chromatography-tandem mass spectrometry method for the determination of sulfite in food.

Sulfites are widely used food preservatives that can cause severe reactions in sensitive individuals. As a result, the U.S. FDA requires that sulfites be listed on the label of any food product containing >10 mg/kg (ppm) sulfite (measured as sulfur dioxide). Currently, the optimized Monier-Williams (MW) method (AOAC Official Method 990.28) is the most common approach for determining sulfite concentrations in food samples. However, this method is time-consuming and lacks specificity in certain matrices. An improved rapid, sensitive, and selective method has been developed using electrospray ionization (ESI) high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) for the determination of sulfite in various food matrices. A total of 12 different types of foods were evaluated. These included dried fruits and vegetables, frozen seafood, sweeteners, and juices. The matrix is extracted with a buffered formaldehyde solution, converting free and reversibly bound sulfite to the stable formaldehyde adduct, hydroxymethylsulfonate (HMS). Extracts are prepared for injection using a C18 SPE cartridge to remove any lipophilic compounds. HMS is then separated from other matrix components using hydrophilic interaction chromatography (HILIC) and detected using multiple reaction monitoring (MRM). The method was validated at 5 concentrations in 12 food matrices. Accuracy data showed spiked recoveries ranging from 84 to 115% in representative foods. Six commercially available sulfited products were analyzed using the LC-MS/MS method, as well as the MW method, to determine if differences exist.

A novel method for the simultaneous determination of 14 sweeteners of regulatory interest using UHPLC-MS/MS.

An improved, efficient, sensitive method for the determination of 14 non-nutritive sweeteners in food products was developed using electrospray ionisation (ESI) ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) in the negative-ion mode. Fourteen sweeteners and three internal standards were separated on a reversed-phase UHPLC column using a simple gradient programme. Analyte quantitation and confirmation were performed with data collection in multiple reaction monitoring (MRM) mode. Limits of detection (LODs) were determined in a representative drink, candy and yogurt sample and ranged from 0.1 to 1.8 ng ml(-1) (drinks) and from 0.1 to 2.5 ng g(-1) (candy and yogurt). Repeatability at the limit of quantitation (LOQ) ranged from 1% to 13% relative standard deviation (RSD). Twenty-seven commercially available food products were tested using the optimised method showing that the majority of products contained sweetener concentrations below their assigned maximum usable dose. Recovery studies were performed and accuracy data are presented.

Development and single-laboratory validation of an improved method for the determination of cyclamate in foods using liquid chromatography/tandem mass spectrometry.

A fast and reliable LC-MS/MS method for the determination of cyclamate in a variety of food matrices was developed and validated. This method provides both quantitation and qualitative mass spectral determination important for analysis of regulatory samples. Utilization of a cyclamate-d11 internal standard corrects for potential matrix interferences during sample injection and allows minimal sample preparation. Seventeen commercially available food products were fortified at 250 µg/mL and tested as part of the method validation. Recoveries ranged from 72to 110%, with RSDs ranging from 3 to 15%. The linear range spanned 0.010-1.00 µg/mL. LODs were 0.1 and 0.6 ng/mL, determined in pomegranate juice and dried fig, respectively. LOQs were 0.3 and 1.6 ng/mL, which are significantly lower than needed to measure cyclamate when used as a food additive. The interday and intraday accuracy and precision data are presented. This method was validated for analysis of a variety of commonly adulterated products, including drinks, dried fruits, jams, and hard candies.

Simultaneous determination of steviol and steviol glycosides by liquid chromatography-mass spectrometry.

A direct, versatile method for the determination of steviol and nine steviol glycosides in food products has been developed by using electrospray ionisation liquid chromatography-mass spectrometry in the negative-ion mode. Ten stevia compounds were readily separated on an amino column by using a gradient separation. Data for analyte quantification were collected in the selected ion monitoring mode, giving the method limit of detection of 0.01-0.34 µg g⁻¹ and repeatability at the limit of quantitation of 2%-15% relative standard deviation. Thirty-four commercially available food products were tested by using the optimised method, and in these products rebaudioside A and stevioside comprised 52%-100% of the total steviol glycosides. Multiple reaction monitoring data were collected to provide analyte confirmation. Stability data for rebaudioside A stored at room temperature, 40°C and 60°C over a period of 1-14 days are shown.

Use of the chloroplast gene ycf1 for the genetic differentiation of pine nuts obtained from consumers experiencing dysgeusia.

Pine nuts are a part of traditional cooking in many parts of the world and have seen a significant increase in availability/use in the United States over the past 10 years. The U.S. Food and Drug Administration (US FDA) field offices received 411 complaints from U.S. consumers over the past three years regarding taste disturbances following the consumption of pine nuts. Using analysis of fatty acids by gas chromatography with flame ionization detection, previous reports have implicated nuts from Pinus armandii (Armand Pine) as the causative species for similar taste disturbances. This method was found to provide insufficient species resolution to link FDA consumer complaint samples to a single species of pine, particularly when samples contained species mixtures of pine nuts. Here we describe a DNA based method for differentiating pine nut samples using the ycf1 chloroplast gene. Although the exact cause of pine nut associated dysgeusia is still not known, we found that 15 of 15 samples from consumer complaints contained at least some Pinus armandii, confirming the apparent association of this species with taste disturbances.

Comparison of membrane assisted solvent extraction, stir bar sorptive extraction, and solid phase microextraction in analysis of tetramine in food.

Three environmentally friendly extraction techniques, membrane assisted solvent extraction (MASE), stir bar sorptive extraction (SBSE), and headspace solid phase microextraction (HS-SPME), were compared for the direct analysis of the highly toxic rodenticide tetramine in food. The optimized MASE method was applied to seven foods fortified with tetramine and compared to previously reported SBSE and HS-SPME results. Parameters such as the standard addition linearity (MASE (0.964-0.999), SBSE (0.966-0.999), HS-SPME (0.955-0.999)), recovery (MASE (12-86%), SBSE (36-130%), HS-SPME (50-200%)), reproducibility (MASE (3.0-30%), SBSE (4.4-9.6%), HS-SPME (1-12%)), and LOD (MASE (1.6-6.4 ng/g), SBSE (0.2-2.1 ng/g), HS-SPME (0.9-4.3 ng/g)) were compared.

Stir bar sorptive extraction-gas chromatography-mass spectrometry analysis of tetramethylene disulfotetramine in food: Method development and comparison to solid-phase microextraction.

A stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) method for the determination of tetramethylene disulfotetramine is presented. The limits of detection (LOD) of the optimized method was 0.2ngg(-1) for extractions from water and 0.3-2.1ngg(-1) for extractions from foods. Recovery was highly matrix dependent (36-130%) and quantification required standard addition calibrations. Standard addition calibration lines had high linearity (R(2)>0.97) and replicate extractions had good reproducibility (R.S.D.=4.4-9.8%). A comparison of the SBSE method and a previously developed headspace (HS)-solid-phase microextraction (SPME) method was performed. Generally, SBSE provided higher sensitivity with decreased analysis time.

Analysis of tetramethylene disulfotetramine in foods using solid-phase microextraction-gas chromatography-mass spectrometry.

An automated solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method for the determination of tetramethylene disulfotetramine in foods was developed. A comparison of direct immersion (DI) and headspace (HS) extraction techniques using a 70microm carbowax/divinylbenzene (CW/DVB) fiber is presented. The optimized DI-SPME method provided an aqueous extraction limit of detection (LOD) of 9.0ng/g while the HS-SPME LOD was 2.7ng/g. In both SPME modes, recovery was highly matrix dependent and quantification requires standard addition calibrations. Analysis of foods using DI-SPME encountered many obstacles including fiber fouling, low recovery and poor reproducibility. HS-SPME was successfully applied to food analysis with minimal interferences. Standard addition calibration curves for foods gave high linearity (R2>0.98), reproducibility (RSD<12%) and sensitivity with LODs ranging from 0.9 to 4.3ng/g.

Evaluation of commercial kava extracts and kavalactone standards for mutagenicity and toxicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells.

Kava (Piper methysticum) is a member of the pepper family and has been cultivated by South Pacific islanders for centuries and used as a social and ceremonial drink. Traditionally, kava extracts are prepared by grinding or chewing the rhizome and mixing with water and coconut milk. The active constituents of kava are a group of approximately 18 compounds collectively referred to as kavalactones or kava pyrones. Kawain, dihydrokawain, methysticin, dihydromethysticin, yangonin, and desmethoxyyangonin are the six major kavalactones. Kava beverages and other preparations are known to be anxiolytic and are used for anxiety disorders. Dietary supplements containing the root of the kava shrub have been implicated in several cases of liver toxicity in humans, including several who required liver transplants after using kava supplements. In order to study the toxicity and mutagenicity, two commercial samples of kava, Kaviar and KavaPure, and the six pure kavalactones including both D-kawain and DL-kawain, were evaluated in L5178Y mouse lymphoma cells. Neither the kava samples nor the kavalactones induced a mutagenic response in the L5178Y mouse lymphoma mutation assay with the addition of human liver S9 activation.

Determination of coumarin, vanillin, and ethyl vanillin in vanilla extract products: liquid chromatography mass spectrometry method development and validation studies.

A LC-MS method was developed for the determination of coumarin, vanillin, and ethyl vanillin in vanilla products. Samples were analyzed using LC-electrospray ionization (ESI)-MS in the positive ionization mode. Limits of detection for the method ranged from 0.051 to 0.073 microg mL(-1). Using the optimized method, 24 vanilla products were analyzed. All samples tested negative for coumarin. Concentrations ranged from 0.38 to 8.59 mg mL(-1) (x =3.73) for vanillin and 0.33 to 2.27 mg mL(-1) (x =1.03) for ethyl vanillin. The measured concentrations are compared to values calculated using UV monitoring and to results reported in a similar survey in 1988. Analytical results, method precision, and accuracy data are presented.

Analysis of ginkgolides and bilobalide in food products using LC-APCI-MS.

A method was developed for the extraction and quantification of five marker compounds characteristic of Ginkgo biloba. Five ginkgo terpene trilactones: bilobalide and ginkgolides A, B, C, and J, were selected as marker compounds for this study. Initial studies produced a simple methanol extraction method for determination of gingko markers in solid dietary supplements. Five dietary supplements were analyzed and the results were later compared to the concentrations detected in the analysis of beverages. Beverage samples were prepared by extracting the ginkgo terpene trilactones using an optimized solid phase extraction (SPE) method. The extracts were analyzed using LC-atmospheric pressure chemical ionization (APCI)-MS in the negative ionization mode. The limits of detection of the extraction method ranged from 6.8 to 3.2 ng mL(-1). Using the optimized method, 14 drinks and 3 tea products were analyzed. Concentrations of total marker compounds in drinks ranged between 1685 and 21.4 ng mL(-1) with individual ginkgo terpene trilactones being detected at ppb concentrations. Analysis of brewed tea products presented much higher total marker compound concentrations ranging from 8.12 and 16.6 microg mL(-1). Analytical results reproducibility data, and recovery of the SPE method are presented.