title: Multi-detection of preservatives in cheeses by liquid chromatography-tandem mass spectrometry.
abstract: The incorrect use of preservatives in cheeses may compromise food safety and damage consumers. According to the law, more than one preservative may be contemporarily used in cheeses. So a method for their contemporary detection may be useful for both manufacturers and control agencies quality control. In this research a liquid chromatography-tandem mass spectrometric with electrospray ionization method for the multi-determination of seven preservatives (benzoic acid, citric acid, hexamethylenetetramine, lysozyme, natamycin, nisin and sorbic acid) in cheese was developed. The preservatives were contemporarily extracted from cheese by a single procedure, and analyzed by RP-LC/ESI-MS/MS (Ion Trap) in positive ionization mode, with single reaction monitoring (SRM) acquisition. Three sample types (hard, pasta filata and fresh cheese) were used for method evaluation. Recoveries were mostly higher than 90%; MDLs ranged from 0.02 to 0.26 mgkg(-1), and MQLs were included between 0.07 and 0.88 mgkg(-1). Due to matrix effect, quantitation was performed by referring to a matrix matched calibration curve, for each cheese typology. This method was also applied to commercial cheese samples, with good results. It appears fast, reliable and suitable for both screening and confirmation of the presence and quantitation of the preservatives in a single, multi-detection analysis.
authors.affiliation: Ministero delle Politiche Agricole Alimentari e Forestali, Dipartimento dell'Ispettorato Centrale della Tutela della Qualità e della Repressione Frodi dei Prodotti Agroalimentari, Laboratorio centrale di Roma, Rome, Italy. f.fuselli@mpaaf.gov.it
authors.forename: Fabio
authors.initials: F
authors.lastname: Fuselli
authors.forename: Chiara
authors.initials: C
authors.lastname: Guarino
authors.forename: Alessandro
authors.initials: A
authors.lastname: La Mantia
authors.forename: Lucia
authors.initials: L
authors.lastname: Longo
authors.forename: Angelo
authors.initials: A
authors.lastname: Faberi
authors.forename: Rosa Maria
authors.initials: RM
authors.lastname: Marianella
mesh_terms: D002611:Cheese / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D056148:Chromatography, Reverse-Phase / Q000379:methods; D005520:Food Preservatives / Q000032:analysis*; D007558:Italy; D057230:Limit of Detection; D016014:Linear Models; D015203:Reproducibility of Results; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D005520:Food Preservatives