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KMID : 0380620160480060555
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 6 p.555 ~ p.559
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Levels of perfluorinated compounds in prepared foods in Korea
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Shin Jae-Ho
Kho Young-Lim
Park Na-Youn
Bang Sun-Ah
Lim Cho-Rong
Kim Pan-Gyi
Kim Jung-Hoan
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Abstract
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Perfluorinated compounds (PFCs) are linked to adverse effect on human healths, therefore, the aim of this study was to determine the levels of PFCs in prepared food. One hundred and fifty-one samples of six prepared food groups were purchased from retail food establishments in Korea. Twelve PFCs were detected in the sample, the accuracy ranged between 80.8-119.4% and precision ranged between 2.2-2.89% high and low concentrations in PFCs spiked samples. The
detection frequency of perfluoro-pentanoic acid (PFPeA) was and perfluorooctanoic acid (PFOA) above the limit of
detection, which was 84.1 and 82.8%, respectively, but positive detection frequency of perfluorooctanesulphonic acid (PFOS) was as shown as low as 29.1%. Residual PFOA levels in most of the samples were higher than the PFOS levels. The average concentration of total PFCs in the samples was 1.68±1.79 ng/g, and PFPeA and PFOA were the predominant PFCs.
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KEYWORD
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Perfluorinated compounds, LC-MS/MS, Prepared food
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