title: A simple and fast method for the inspection of preservatives in cheeses and cream by liquid chromatography- electrospray tandem mass spectrometry.
abstract: In this work, a simplified extraction and short time of analysis method for the simultaneous determination of natamycin, nisin and sorbic acid in cheeses and cream by reverse phase liquid chromatography-electrospray-tandem mass spectrometry was developed. Full validation was performed according to the Commission Decision 2002/657/EC criteria and method applicability was checked on several samples, aiming to inspect their compliance with regulatory limits. The method was linear in the concentration ranges of 0-10mg kg(-1) (natamycin), 0-25mg kg(-1) (nisin) and 0 20mg kg(-1) (sorbic acid). Samples of the three most consumed types of cheese (fresh, pasta filata and ripened) in Brazil and cream (ultra high temperature and pasteurized, 20-30% fat content) were assessed. A surprising rate of non-compliance was observed, especially among ripened grated cheeses, since 80% of samples were above the maximum limit for sorbic acid with an average concentration of 2766.3±10.8mg kg(-1). Moreover, a major non-compliance for the cream samples was observed. The proposed method can be applied as an efficient tool for the inspection of preservatives in cheeses and cream.
authors.affiliation: Laboratório Nacional Agropecuário, Ministério da Agricultura, Pecuária e Abastecimento, Rua João Grumiché, 117, São José, Santa Catarina 88102-600, Brazil; Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina 88034-001, Brazil.
authors.forename: Luciano
authors.initials: L
authors.lastname: Molognoni
authors.affiliation: Laboratório Nacional Agropecuário, Ministério da Agricultura, Pecuária e Abastecimento, Rua João Grumiché, 117, São José, Santa Catarina 88102-600, Brazil; Departamento de Química, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina 88040-900, Brazil.
authors.forename: Leandro Antunes
authors.initials: LA
authors.lastname: de Sá Ploêncio
authors.affiliation: Laboratório Nacional Agropecuário, Ministério da Agricultura, Pecuária e Abastecimento, Rua João Grumiché, 117, São José, Santa Catarina 88102-600, Brazil; Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina 88034-001, Brazil.
authors.forename: Andressa Camargo
authors.initials: AC
authors.lastname: Valese
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina 88034-001, Brazil.
authors.forename: Juliano
authors.initials: J
authors.lastname: De Dea Lindner
authors.affiliation: Laboratório Nacional Agropecuário, Ministério da Agricultura, Pecuária e Abastecimento, Rua João Grumiché, 117, São José, Santa Catarina 88102-600, Brazil. Electronic address: heitor.daguer@agricultura.gov.br.
authors.forename: Heitor
authors.initials: H
authors.lastname: Daguer
mesh_terms: D002611:Cheese / Q000032:analysis*; D002853:Chromatography, Liquid; D005504:Food Analysis / Q000379:methods*; D005520:Food Preservatives / Q000032:analysis* / Q000737:chemistry; D057230:Limit of Detection; D016014:Linear Models; D015203:Reproducibility of Results; D021241:Spectrometry, Mass, Electrospray Ionization; D053719:Tandem Mass Spectrometry; D013997:Time Factors; D035501:Uncertainty
chemical_list: D005520:Food Preservatives
keywords: Conformity assessment; Dairy products; Food preservatives; LC-MS/MS; Measurement uncertainty; Method validation