Determination of bisphenol A in canned foods by immunoaffinity chromatography, HPLC, and fluorescence detection.
Bisphenol A (BPA) concentrations were determined in canned beverages, fruits, vegetables, and fat-containing foodstuffs bought in Austrian supermarkets. The analysis method consisted of sol-gel immunoaffinity chromatography followed by high-performance liquid chromatography with fluorescence detection. With one exception traces of BPA were detected in all samples. BPA recovery strongly depended on the food matrix, ranging from 27% in goulash to 103% in a lemon soft drink. The results obtained allow a more realistic picture of the BPA exposure caused by cans with an epoxy resin protective coating because--in contrast to several previous studies--only those fractions of the can contents that are actually consumed were analyzed. BPA concentrations ranging from 0.1 ng/mL (lemon soft drink) to 38 ng/g (ready-to eat soup from Thailand) were significantly lower than the European Union migration limit of 0.6 mg of BPA/kg of food.
Braunrath
R
R
Department of Analytical and Food Chemistry, University of Vienna, Währinger Strasse 38, A-1090 Vienna, Austria.
Podlipna
D
D
Padlesak
S
S
Cichna-Markl
M
M
D001559:Benzhydryl Compounds; D002846:Chromatography, Affinity; D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis / Q000379:methods*; D005519:Food Preservation; D007118:Immunoassay; D010636:Phenols / Q000032:analysis*; D011786:Quality Control; D000098826:Bisphenol A Compounds
D001559:Benzhydryl Compounds; D010636:Phenols; C006780:bisphenol A; D000098826:Bisphenol A Compounds