title: [Simultaneous determination of ethyl carbamate and chloropropanols in flavorings by gas chromatography-triple quadrupole tandem mass spectrometry].
abstract: A simultaneous determination method for ethyl carbamate (EC) and chloropropanols (3-monochloropropane-1, 2-diol (3-MCPD) and 2-monochloropropane-1, 3-diol (2-MCPD)) in flavorings was developed by gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS). After spiked with internal standard, the sample was extracted by matrix solid-phase dispersion extraction technique with an Extrelut NT column. Hexane was used to wash the fat soluble matrix interferences and then an ethyl acetate-ethyl ether (20: 80, v/v) mixture was added to elute the analytes. The concentrated extract was detected by GC-MS/MS in multiple reaction monitoring (MRM) mode. The limits of detection (LODs) were 2, 5 and 5 microg/kg for EC, 3-MCPD and 2-MCPD, respectively. The linear ranges were 5 - 1 000 microg/kg (r = 0.9997), 10-1000 microg/kg (r = 0.999 1) and 10-1000 microg/kg (r = 0.999 5) for EC, 3-MCPD and 2-MCPD, respectively. In soy sauce, yellow rice wine, salami sauce and flavoring of instant noodle matrices, the recoveries (RSDs, n = 7) in MRM mode at the levels of 20, 100 and 400 microg/kg were 87.7%-104% (4.3%-10.7%), 90.1%-109% (2.6%-10.2%), and 90.9%-103% (3.0%-9.5%), respectively. EC, 3-MCPD and 2-MCPD were found in some real samples of the soy sauce, wine and flavoring of instant noodle. EC or 3-MCPD was found in some of the salami samples. The method is accurate, fast and suitable for the simultaneous determination of EC, 3-MCPD and 2-MCPD in flavorings.
authors.affiliation: Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China.
authors.forename: Xiaomin
authors.initials: X
authors.lastname: Xu
authors.affiliation: College of Chemical Engineering and Materials Science, Zhejiang University of Technology, Hangzhou 310014, China.
authors.forename: Huali
authors.initials: H
authors.lastname: He
authors.affiliation: College of Chemical Engineering and Materials Science, Zhejiang University of Technology, Hangzhou 310014, China.
authors.forename: Yudi
authors.initials: Y
authors.lastname: Ruan
authors.affiliation: Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China.
authors.forename: Baifen
authors.initials: B
authors.lastname: Huang
authors.affiliation: Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China.
authors.forename: Jingshun
authors.initials: J
authors.lastname: Zhang
authors.affiliation: Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China.
authors.forename: Zengxuan
authors.initials: Z
authors.lastname: Cai
authors.affiliation: Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China.
authors.forename: Yiping
authors.initials: Y
authors.lastname: Ren
mesh_terms: D005421:Flavoring Agents / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D052616:Solid Phase Extraction; D045730:Soy Foods; D053719:Tandem Mass Spectrometry; D014520:Urethane / Q000032:analysis*; D014920:Wine; D000517:alpha-Chlorohydrin / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D014520:Urethane; D000517:alpha-Chlorohydrin